Pacific: Evaluation of the organoleptic quality of arabica coffee beans
In Papua New Guinea, a study was conducted to evaluate the organoleptic quality of arabica coffee beans when: pulping was delayed for up to 6 days after harvest; the cherries were soaked in water, compared to berries not soaked, before pulping; and, washed parchment was soaked in water and compared to parchment which was not soaked. Green bean coffee produced from cherries pulped on the same day of harvest and parchment which was soaked was rated the best in terms of the final raw bean (RaB), roasted bean (RoB) and cup taste (CT) qualities. The quality of the green bean progressively deteriorated each day the cherries were not pulped from the day of harvest. Cherries pulped on the 4th day after harvest produced green beans that were rated low and their quality differed significantly from those produced from cherries pulped on the day of harvest. Soaking the cherries prior to pulping had an adverse effect on the final quality of the green beans produced for export, caused by the aqueous environment, and differed significantly in their total scores for the RaB, RoB and CT quality. Soaked parchment produced superior quality coffee compared to unsoaked parchment and differed significantly in the total scores for the RaB, RoB and CT qualities. The results confirmed that 2-stage fermentation of arabica coffee when "wet processed" produces a superior quality of coffee. From author's summary.
ACIAR Proceedings Australian Centre for International Agricultural Research (Australia), no. 100, p. 223-235