Characteristics of commercial single-origin organic coffee in Indonesia

Abstract

The increasing enthusiasm for single-origin coffee consumption creates a challenge regarding identification of its traceability. This study is the early stage for identifying the single-origin footprint that allow consumer detected the specific attribute. This study determines the dominant sensory attributes of eight commercial single-origin organic coffees using projective mapping (Napping®). The responses of 20 naive panelists who evaluated samples with a home-use test (HUT) were analyzed. The results showed that all samples had a unique dominant attribute determined by aroma, flavor, aftertaste, body, and acidity. Samples with aroma sweet and floral, flavor of sweet and nutty is most preferable. Most of the panelist prefer light medium in acidity and light for body as well as bitter and sour for aftertaste. This study was able to identify specific groups of attributes based on its origin of location. However, this study unable to identify original factor how the attribute was differs. The mapping of these attributes may be used to further study the coffee’s traceability.

Keywords:
organic coffee; multiple factor analysis; preference mapping; sensory; single origin