The effect of fermentation on acidity, caffeine and taste cascara robusta coffee

Robusta coffee is in demand by the global market because of its distinctive aroma. Along with the high demand, robusta coffee waste known as cascara needs processing. Cascara which has a unique taste needs innovation to improve its quality. One of the efforts made is by varying the fermentation process. The purpose of this study is to examine the effect of the fermentation process on pH, caffeine and flavor in cascara robusta coffee. This type of research is experimental. The results showed that the fermentation process had an effect on pH, caffeine and flavor values. The non-fermented cascara has the lowest pH average value of 4.22, the natural fermented cascara has a pH value of 4.58, while the fermented cascara wrapped in banana leaves has a pH value of 5.24. Calculation of caffeine content in non-fermented cascara, natural fermented cascara and fermented cascara wrapped in banana leaves were 1.22%, 1.17%, and 1.14%, respectively. The taste test results of the non-fermented cascara, natural fermented cascara and cascara wrapped in banana leaves were different for each treatment.