Characteristic Flavour of Robusta Coffee from South Sulawesi after Fermentation by Ohmic Technology

Abstract

Coffee fermentation is a step of wet processing. The temperature of the fermented coffee does not come from within, but is very dependent on the environment, temperature of fermented from 30, 35 and 400C and duration of fermentation 2, 6, 12 and 18 hrs. From the research, fermentation time 18 hrs flavor, aroma and mouthfeel of the best, 2 hrs bittersweet the best, characteristic flavor of aromas found in coffee that comes from Banateng flavored chocolate, caramelly, sweet teste, connilon, honeyed, spicy, buttery, sweet potato and flowery.