Quality of Cacao Beans as Influenced by Fermentation and Drying Durations
DOI:
https://doi.org/10.5281/zenodo.20118185Keywords:
Drying Method, Load Volume, Moisture Content, Postharvest Processing, Robusta Coffee, Sensory QualityAbstract
This study evaluated how drying methods and load volume influence the sensory quality of Robusta coffee beans in Banga, South Cotabato, Philippines. Specifically, it examined the effects of three drying systems—bare concrete, portable drying beds, and a dryer with plastic cover—and three load volumes of 5, 10, and 15 kg/m² on drying performance, moisture content, and cup quality attributes. A two-factor factorial experiment arranged in a Completely Randomized Design with three replications was conducted. Freshly harvested Robusta coffee cherries were selectively harvested, sorted, washed, and subjected to assigned drying treatments until beans reached safe moisture levels. Sensory evaluation was conducted using standard cupping protocols by trained panelists, and data were analyzed through ANOVA and LSD at the 5% level of significance. Results showed that drying method significantly affected drying duration and final moisture content, with bare concrete drying the fastest and the plastic-covered dryer recording the longest drying period. Load volume did not significantly affect drying duration and moisture content. However, load volume significantly influenced salt–acid balance, overall cup quality, and cup score, while both drying method and load volume significantly influenced bitter–sweet balance. The 15 kg/m² load volume consistently produced higher sensory ratings, and the best treatment combination was the dryer with plastic cover at 15 kg/m². These findings indicate that optimizing load volume, particularly at 15 kg/m², is critical for enhancing Robusta cup quality, while controlled drying environments may further improve sensory stability and market value.
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