Analysis of Gayo wine-coffee processing facility development

The Indonesian plantation sector plays an important role in the overall national economy. The development of coffee processing methods into a variety of products, including the relatively new product Gayo wine coffee, will provide added value for farmers. However, the main question that is often asked about relatively new ventures is how viable they are. Thus, a techno-economic analysis of Gayo wine-coffee processing facility development was aimed to answer how viable is the business to ensure sustainability. The results of this research are expected to add scientific information regarding the feasibility study of developing a sustainable Gayo wine-coffee processing facility. The research was conducted in Aceh Tengah District by conducting a comparative study to a micro-scale wine coffee producer in the location, the Syukran Kopi Wine processing facility. Analysis of the facility development was more focused on the technological and financial aspects. The research results considered that Aceh Tengah District is very suitable as a location for a wine coffee factory to minimize the purchasing costs. Moreover, the process of wine coffee production is more difficult than the process of common coffee production. However, the Gayo wine-coffee processing facility uses semi-modern technology like the common coffee processing facility. Besides, all financial indicators meet the financial feasibility criteria for five years economic life of the project. Sensitivity analysis also shows that in both scenarios, all financial indicators still meet the financial feasibility criteria, although decreasing the benefit make a higher impact on most values of the investment criteria than increasing the operational cost.

Microorganism growth profiles during fermentation of Gayo Arabica wine coffee

Coffee is a non-alcoholic beverage that is consumed globally due to its specific flavour and functional properties. Nowadays coffee is diversified based on its coffee varieties, brewing methods, and bean processing techniques. Wine coffee is a commercial name for fermented coffee, a new coffee diversification product. Wine coffee is produced by fermenting coffee cherries for 30 to 60 days. As a new product, the process is not well studied. This research aims to explore the microorganisms’ activity and its profile growth during 30 days of fermentation. The documentation of pH and temperature, and microbial sampling during coffee cherry fermentation were conducted seven times, started at 0 days; 2 days; 4 days; 6 days; 8 days; 10 days; 12 days; 14 days; 16 days; 20 and 30 days. The results showed that pH decreases and temperature increases during fermentation. pH started from 5.0 and down to 3.9 when fermentation is terminated after 30 days, whilst the temperature slightly changes from 25°C to 30°C. The microorganism’s population shows the presence of yeast, lactic acid (LAB) and acetic acid bacteria (AAB) in wine coffee production. The yeast population increases in the mid fermentation as the cherries are damaged and provide suitable nutrition for the yeast. LAB also co-exists at a similar stage. Further research should be done, especially to understand the interaction mechanism between yeast and yeast, yeast and LAB, and yeast and AAB.

Bioclimatic performance of wet coffee processing facilities: conditions for workers and coffee

This study aimed to evaluate the bioclimatic performance of three wet coffee processing facilities in Colombia, focused on the conditions for workers and coffee parchment, through computer simulation. In addition to temperature and relative humidity, the Wet-Bulb Globe Temperature index (WBGT) was simulated during the highest coffee production month. The proposed simulation model was able to predict hygrothermal behavior within the three coffee processing facilities. Case 3 presented the warmest environment, and case 2 the most humid environment concerning the appropriate conditions for the coffee and the worker. The WBGT index limit was exceeded in case 3. Since this type of facility emits large amounts of heat and steam, constructive modifications are suggested to improve the environmental conditions of workers and coffee. Mainly, the physical separation of the heat exchangers is recommended, which ideally should be outside the post-harvest facility. The steam produced in the drying process should be quickly evacuated with ventilation strategies. Additionally, the use of strategies that reduce the energy gain from solar radiation is suggested.

Impact analysis of coffee production in reducing poverty in Aceh Tengah

The plantation is a strategic sector in poverty alleviation. In the Aceh Tengah district, coffee is one of the leading plantation commodities that can increase the pace of the regional economy. Gayo coffee has a distinctive aroma and has a high price. Although generally, the people there are active in producing coffee, there are still poor people. It is necessary to analyse the impact of coffee production in reducing poverty in farming communities in Aceh Tengah district. This study uses a probit regression analysis method to see the characteristics of coffee farmers with significantly different non-coffee farmers. It then uses a Propensity Score Matching (PMS) analysis to see the impact of coffee production in reducing poverty farming communities in Aceh Tengah district. This study indicates that the characteristics significantly differ between coffee farmers and non-coffee farmers are age, education, access to food, eating little food, and assets having a motorbike. The per capita consumption of coffee farmers is not higher than that of non-coffee farmers, but the holdings of coffee farmers are more than those of non-coffee farmers.

The Potential of Fungi as Bio-Control Agents in Managing Colletotrichum Kahawae In Kenya

Colletotrichum kahawae is a causative fungal agent of Coffee Berry Disease (CBD) that negatively affects coffee production. Its control relies on use of resistant varieties and chemical control. Fungicides used in control of CBD are costly and pose a risk to environment and health. The study was aimed at assessing the possible antagonistic potential of fungal isolates against Colletotrichum kahawae in in vitro conditions. Five isolates were used; one isolate was collected from berries while the rest were collected from soil. Testing for antagonism against Colletorichum kahawae was done by co-culturing the isolates on Potato Dextrose Agar. The degree of antagonism was determined by measuring and comparing the radial growth of pathogen with the bio-agent against the control. Out of the five isolates tested against C. kahawae, three isolates Fusarium proliferetum, Penicillium and Fusarium ceraneasum significantly inhibited test pathogen growth at 60%, 55% and 45.45%, respectively. The other isolates, Fumigatus aspergillus and Chaetomium perithecia showed inhibition of growth at 40% and 18.18% respectively. It was concluded that there is potential of using fungi as bio control of the coffee berry disease.

Opportunities and Challenges in the Utilization of Warehouse Receipts for Coffee Farmers in Central Aceh District

This article aims to analyze and explain the opportunities and challenges for coffee farmers in obtaining financing from banks using Warehouse Receipts (RG) as collateral. Capital for coffee production costs is one of the obstacles coffee farmers face in Central Aceh. As one of the Warehouse Receipt System (WRS) commodities, coffee can be used as collateral in the form of Warehouse Receipts issued by the WRS warehouse. It is under the provisions of Law No. 9 of 2009 concerning WRS. This research is empirical juridical research. Data were obtained through interviews with farmers/farmer groups, warehouse managers, and Disperindagkop Central Aceh District. This research found that Central Aceh farmers/farmer groups have an excellent opportunity to get financing with Warehouse Receipts as collateral. It can be seen from the support of the local Government in accelerating the certification process for 3 WRS warehouses during the COVID-19 pandemic. Currently, in Central Aceh, 5 WRS warehouses can accommodate the harvests of farmers/farmer groups. In addition, the existence of farmer groups and cooperatives can also strengthen farmers' opportunities to meet the require-ments for obtaining Warehouse Receipts. However, currently, the implementation of the WRS in Central Aceh is still not running optimally. It can be seen from the use of WRS, which is still very minimal. Of the five available WRS warehouses, only two have issued Warehouse Receipts, namely 110 SRG warehouses owned by the Government and PT. 3. In addition, currently, WRS is only used by entrepreneurs/cooperateves/ex-porters, while farmers/farmer groups have not yet utilized it. Until now, farmers/farmer groups still use the mechanism of selling coffee directly to collectors, which harms them in certain circumstances. The farmers do not use this WRS to obtain financing from the bank or delay selling. Another obstacle is related to the implementation of the Qanun on Sharia Financial Institutions in Aceh.

A Comprehensive Review of the Coffee Leaf Miner Leucoptera coffeella (Lepidoptera: Lyonetiidae)—A Major Pest for the Coffee Crop in Brazil and Others Neotropical Countries

The coffee leaf miner (CLM) Leucoptera coffeella moth is a major threat to coffee production. Insect damage is related to the feeding behavior of the larvae on the leaf. During the immature life stages, the insect feeds in the mesophyll triggering necrosis and causing loss of photosynthetic capacity, defoliation and significant yield loss to coffee crops. Chemical control is used to support the coffee production chain, though market requirements move toward conscious consumption claiming for more sustainable methods. In this overview, we discuss aspects about the CLM concerning biology, history, geographical distribution, economic impacts, and the most relevant control strategies in progress. Insights to develop an integrated approach for a safer and eco-friendly control of the CLM are discussed here, including bio-extracts, nanotechnology, pheromones, and tolerant cultivars.

Chemical Characterization of Coffee Husks, a By-Product of Coffea arabica Production

Coffee husks are a major by-product of coffee production and are currently being underutilized. The aim of this work was to chemically characterize coffee husks to allow for an adequate evaluation of their potential for valorization. Blanched and non-blanched coffee husks were characterized for extractable and non-extractable phenolics, caffeine, trigonelline content, and for their polysaccharide and proximal composition. The total, soluble and insoluble fiber contents were determined, together with the husks’ technological properties. Antioxidant activity and bioaccessibility of phenolic compounds of coffee husks were evaluated. Two types of husk were studied: one comprised mostly of outer skin and pulp (CH1); and other comprised mostly of parchment (CH2). Blanching had positive effects on non-extractable phenolics, chlorogenic acid and on the bioaccessibility of phenolics, promoting small reductions in extractable phenolics, protocathecuic acid, caffeine and trigonelline contents. Blanched CH1 presented more appropriate properties than CH2 for potential applications in food. It also presented better antioxidant, hydration, and oil holding properties than those of other agri-food by-products. Tentatively identified polysaccharides included galactomannans, arabinogalactans type II, pectin and cellulose.