Tugas Akhir Uji Cita Rasa Kopi Arabika (Coffea Arabica L.) Dengan Proses Fermentasi Karbonik Maserasi Metode Pengolahan Natural

This study aims to determine the effect of the carbonic maceration fermentation method on the flavor profile of Arabica coffee compared to the traditional natural method. The research employed a quantitative descriptive approach with two post-harvest treatments: carbonic maceration fermentation and natural processing. Sensory evaluation was conducted through cupping following the Specialty Coffee Association (SCA) protocol by certified Q Grader panelists, and involved 30 respondents in sensory assessment using the Coffee Value Assessment (CVA) Affective Form.The results showed that carbonic maceration fermentation produced a significantly higher flavor quality than the traditional natural method, with an average CVA score of 90.41, indicating consistency across panelists. Descriptive analysis revealed that carbonic maceration produced a more complex flavor profile, characterized by floral aroma, red cherry, green apple, and a silky and clean mouthfeel. In contrast, the natural method tended to produce a simpler flavor with a bitter aftertaste and dry mouthfeel. In conclusion, carbonic maceration fermentation contributes to enhancing the market value and consumer preference for specialty coffee.