CASE STUDY

Dr. Manuel Díaz
​Coffee Processing Experiments

Study by:
Raphael dela Cruz (Curve Coffee Collaborators)


Student-Participants:
​Anthony
Paul Anthony
Noemi Dado
Frangelica Valdez
Bettina Grace Belardo
Anthony Samoy
​Shaun Ong
Nicolo Ilagan
Bodi Mijares
Bryant Dee
Cora Jean Talisic
Jaycee Martinez
​Alexander Sumania
Christopher Vicera
Cio Ocite Jam
Mike Diamante
Jan Christian
Gregory Kilayko
Levina Wong
Novie Valerio
Victor Bas
Pax Pichon Nalugon

Sagada Arabica Coffee Processing Abstract

Coffee processing has seen further developments in recent years. As coffee producers try to maximize profits and reduce losses, they have developed processing methods that have showed to improve cup quality of coffee beans. In this experiment, four groups employed different processing methods to Sagada green beans (cv. Catimor). These were then roasted and cupped by eight (8) panelists for quality evaluation. Results showed that the five (5) highest scoring cups were the over-ripe naturals, red honey, double fermentation, carbonic maceration, and fermented with half-ripe papaya, with cupping scores of 85.04, 83.53, 83.08, 82.88, and 82.75, respectively. Initial results suggest that these five highest scoring cups can be validated and verified in future experiments
​

Bukidnon Robusta Coffee Processing Abstract
​
Robusta coffee has long been considered as an inferior variety compared to its Arabica counterpart due to its inherently higher pyrazine and caffeine content, less sugar levels, easier maintenance, and greater crop yield. Coffee processors have been trying to improve the quality of Robusta coffee with the rise of Fine Robusta processing. In this experiment, five (5) groups employed different processing methods to Bukidnon Robusta green beans. These were then roasted, and cupped by five (5) panelists for quality evaluation. Results showed that the ripe natural, unripe red honey, honeyed natural with yeast and molasses, ripe natural with 5-6-day fermentation, and unripe honey 14-day fermentation cups scored the highest amongst the samples, with average scores of 82.9, 82.81, 82.31, 81.85, and 81.69, respectively. These results suggest that future validation and verification methods can be performed on the aforementioned processing methods.

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For the detailed and a copy of the full study, please email anj.tan@coffeeschool.asia.