<![CDATA[Arabica coffee is a premium commodity with high economic potential, while also offering distinctive taste and aroma that make it valuable in both national and international markets. In processing practice, choosing the right method becomes its own challenge, considering the various alternatives such as wet, dry, and semi-wet methods that must be evaluated based on quality, cost, and environmental impact. The main issue lies in how to determine the optimal processing method that can produce coffee beans of superior quality. This study uses the ELECTRE method, one of the multi-criteria decision-making approaches, to evaluate various Arabica coffee bean processing alternatives. The analysis process includes the preparation of a decision matrix, normalization, weighting of criteria (aroma, flavor, aftertaste, acidity, body, and balance), calculation of concordance and discordance matrices, as well as dominance analysis to obtain priority. The calculation results show that alternative 6 (A6) for Pulped Natural/Honey and A10 for Wet Hulling are the best choices for processing Arabica coffee beans. These findings provide practical solutions for farmers and coffee industry players in improving quality as well as the competitiveness of Indonesian Arabica coffee.]]>
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