Physical Bean Quality of Arabica Coffee (Coffea Arabica) Cultivated at High and Medium Altitude

Abstract

Reducing productivity, outbreak of insects and diseases, and decreasing
in physical and cup quality are major problems for Arabica coffee cultivation in
medium altitude. The aim of this study was to investigate the effect of altitude on
physical quality in eight genotypes of Arabica coffee. This research was conducted
at two locations i.e. Andungsari Research Station-Bondowoso (1250 m asl. as
high altitude) and Kalibendo Estate-Banyuwangi (700 m asl. as medium altitude).
Randomized complete block design was used with three replications. Collected
data consisted of outturn, weight of 100 beans, shape bean normality, apparent
swelling, bulk density before and after roasting. Combined analysis on the physical
quality traits of green bean showed genotype x altitude interactions on weight of
100 beans, percentage of normal beans and percentage of empty bean. Altitude
significantly influenced coffee outturn. Decreasing in altitude from 1.250 m asl.
to 700 m asl. caused declining in the outturn as much 32.9%. BP 700A, K 29, K
34, K 79, and K 99 were genotypes that stable to produce normal bean and empty
beans at high and medium altidute, while K 8, K 130, and SIG were genotypes
with high normal beans at high altitude but not stable. Genotype x altitude interaction
did not occur for physical quality of other variables of outturn, bulk density
before and after roasting, apparent swelling, percentage of round beans,
percentage of elephant beans, and percentage of triage beans. Altitude showed
significant effect on all of physical quality of bean variables.