Chemical profiling of western Indonesian single origin robusta coffee

The majority of coffee plantations in Indonesia is dominated by Robusta coffee. Some of them have a distinctive quality with a strong relation to their origin, in which the coffee has been cultivated. These are known as single-origin coffee. Most of the coffees are produced in the western part of the country. This study aimed to profile the chemical quality parameters of robusta single-origin coffee in the western part of Indonesia. Green coffee bean from various regions of the western part of the country, namely Empat Lawang, Menoreh, and Gunung Kelir, which were cultivated at various elevation ranges, were collected and analyzed in their chemical quality parameters such as caffeine, sucrose, total fat, and fatty acids. ANOVA was then performed on the collected data, and the results are discussed in this paper. © Published under licence by IOP Publishing Ltd.