eISSN: 1984-3909

Coffee Science, e182078, 2023

Doi: https://doi.org/10.25186/.v18i.2111

Effect of processing methods (washed, honey, natural, anaerobic) of

catimor coffee on physical and sensory quality in Alto Inambari, Peru
Ricardo Nahuel Valenzuela Antezana¹ , Genny Isabel Luna-Mercado²

1
Unidad de Investigación de la Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional del Altiplano de Puno, Puno, Perú
2
Departamento Académico de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional del Altiplano de Puno, Puno, Perú
Contact authors: antezana.rn@gmail.com; gluna@unap.edu.pe
Received in February 12, 2023 and approved in May 02, 2023

ABSTRACT
Coffee cultivation is an important economic activity produced mainly by small producers and is a major exportation product in Peru. Among
the coffee varieties grown in the Puno region, the Catimor variety predominates, mainly because of its resistance to yellow rust and produc-
tivity. We investigated the effect on the physical and sensory quality of four coffee processing methods (washed, honey, natural, anaerobic)
and a control sample. Samples of three kilograms of Catimor coffee cherry were harvested for each benefit method, then the Specialty Coffee
Association (SCA) methodology was applied to evaluate the physical and sensory quality, and the results were analyzed with analysis of vari-
ance and Tukey’s multiple comparison. The results showed that yield, the main attribute of physical quality, grouped the treatments into two
different groups: (1) control, 71.17%; washed, 75.83%; and honey, 75.24%; and (2) natural, 44.45%, and anaerobic, 45.70%, from the harvest
of the coffee cherry to green coffee, only 13.01% to 15.13% is used for roasting, consumption or transformation. Regarding the sensory quality,
of the sensory attributes, only fragrance and body were significantly different, and the total cup score was 82.50 (control), 84.00 (washed),
82.88 (honey), 85.75 (natural) and 87.38 (anaerobic). There is a significant difference between the treatments, despite the lower physical yields
of the natural and anaerobic benefits, these benefit methods significantly improve sensory quality and therefore profitability. This study provides
a reference for coffee producers on the processing method to generate greater profits, and the organic and volatile components related to the
beneficial methods should be studied.
Key words: Anaerobic; coffee farmer; processing method; profitability; wet.

1 INTRODUCTION al., 2020; Cândido et al., 2019). There are different coffee
processing or processing methods: dry or natural methods
Coffee is an important agricultural product in the and wet or washed methods (De Oliveira et al., 2018;
world (Gutiérrez-Calle et al., 2021) and the most popular Hamdouche et al., 2016; Borém et al., 2013). Additionally,
beverage in the world after water (Barbin et al., 2014; the semidry or honey method combines previous methods
Mussatto et al., 2011). Peru is the eighth largest producer (Aswathi et al., 2022; Karim; Wijayanti; Sudaryanto, 2019).
of coffee worldwide (International Coffee Organization - The anaerobic method is also a recent alternative, in which
ICO, 2020). This product is produced in 10 regions of Peru fermentation is carried out without the presence of oxygen
from 600 to 2,200 meters above sea level (m.a.s.l.), with (Mulyara; Rahmadian, 2021). These methods add value to
a harvested area of 375,000 ha (Junta Nacional del Café - coffee (Nasution; Hasyim; Lubis, 2020).
JNC, 2019). Due to the different altitudes in production, Peru In recent years, specialty coffees have become more
has diverse ecosystems or life zones, therefore, coffees of required in the market, and the denomination of specialty
diverse qualities, and specialty coffees are an opportunity coffees is strongly related to their physical and sensory
for economic and social improvement for small producers qualities. Table 1 presents the classification of coffees
since the price of coffee is related to quality (Márquez et according to the Specialty Coffee Association (SCA), which
al., 2020; Rosas-Echevarría et al., 2019; Silva et al., 2014). classifies specialty coffees from 0 to 100 points, resulting from
The Catimor variety is resistant to yellow rust and of high a physical and sensory evaluation.
productivity (Research World Coffee - RWC, 2020; Julca- There is little literature on the influence of
Otiniano et al., 2018), which is why it is mostly cultivated processing methods in different coffee varieties on quality,
in areas of medium and low altitudes, usually from 900 to especially in Peru and South America. There are studies
1600 m.a.s.l. comparing washed, natural, and honey methods in China
Postharvest processes determine the physical and (Chen et al., 2019); in Korea, they studied the washed,
sensory characteristics of the final product, regardless of the natural, and anaerobic methods (Kim et al., 2022); in
processing method, and fermentation has a great influence Colombia, the sensory quality was studied (Cruz-O’byrne;
on the composition of beans and their quality (Velásquez; Piraneque-Gambasica; Aguirre-Forero, 2020) with the
Banchón, 2022; Guevara-Sánchez et al., 2019; Rodrigues et washed method.

2023 | Lavras | Editora UFLA | www.coffeescience.ufla.br

 ANTEZANA, R. N. V. & LUNA-MERCADO, G. I.

Table 1: Scoring and classification for specialty coffees by Karim, Wijayanti and Sudaryanto (2019), Alomia and
according to (Specialty Coffee Association - SCA, 2003). Untiveros (2021), and Mulyara and Rahmadian (2021). For
Score Quality Classification
each method, three replicates were performed. Figure 1 shows
the methodology used for coffee processing.
90-100 Outstanding Specialty
The washed processing method was also used for the
85–89,99 Excellent Specialty control sample (traditional method) and T1, the fermentation
80–84,99 Very good Specialty time was 15 hours, and drying was carried out for 10 days.
< 80 Below specialty quality Not specialty The honey process - T2 (yellow honey) was carried out by
drying the samples after pulping, and the drying time was
15 days.
To generate greater alternatives for coffee producers, The natural method - T3 was carried out by drying the
applying nontraditional processing methods, this research samples after conditioning, and the drying time was 23 days.
aims to evaluate the effect of four methods of processing The anaerobic method - T4 was carried out by fermenting the
coffee (Coffea arabica L.) variety Catimor de Alto Inambari sample in a Grain Pro bag without presence of air, inside a
on physical and sensory quality. hermetically sealed 15-liter container, the drying time was 23
days.
2 MATERIAL AND METHODS In all the processing methods, fermentation was also
carried out under ambient conditions and drying was carried
out until the recommended moisture content of 10 to 12%
2.1 Study area (dry) was reached (Anokye-Bempah et al., 2022).
The study was conducted at the Cari farm, Chillcayoc Drying was carried out in a solar dryer with wooden
Sector, Pampayamayo Village Center, Alto Inambari district, pallets, mesh and windows as ventilation system, under
Puno region (Peru; Latitude: -13.993249, Longitude: -69.237123; natural conditions, at temperatures between 15 and 40 °C
between 1200 and 1330 m.a.s.l.). The temperature during the and a relative humidity of 29 to 91%. Storage was carried
study period was between 15.1 and 27 °C, and the relative out under shade in Ziplock bags at ambient conditions
humidity was between 47 and 78% (day and night), according to of 12 to 18 °C and 39.8 to 58% relative humidity. These
Folmer (2017) the climatic cluster is constant. These parameters parameters were obtained with a data logger (TempU03,
were obtained with a data logger (TempU03, TZONE, Taiwan)
TZONE, Taiwan).
from July to September 2022 (end of harvest season).
2.4 Physical and sensory quality
2.2 Biological material
SCA methodology was used for coffee quality,
Mature coffee fruits (selective harvest) of the Catimor
samples were evaluated separately according to process
variety were harvested, and a control sample of the same
method, for the physical analysis (the grading green coffee
variety was also harvested (as is usually done in the study area,
protocol), the following parameters were considered:
without selective harvest). The plantations were cultivated for
moisture (NTP ISO 11294:2001), granulometry and yield,
6 years under the agroforestry system. Then, the float test
mass balance was calculated according with methodology
was performed, removing immature fruits and debris. Three
used by Karim, Wijayanti and Sudaryanto (2019). Figure
kilograms were washed and selected for each experimental
unit to carry out coffee processing. The fruits were between 13 2 summarizes the methodology used in the research. The
and 18 °Brix, measured with an optical refractometer (M80, sensory quality analysis was performed in the quality
ATC, China), and the color was measured with a colorimeter control laboratories of the Central de Cooperativas
(Basic, VINCKOLOR, China). In the CIELab measurement Agrarias Cafetaleras de los Valles de Sandia CECOVASA
system, three repetitions were made by measuring 30 cherry LTDA (accredited as SCA Premier Training Campuses)
coffee fruits harvested with selective harvesting, similar to and of the coffee trading company CANDELARIA. The
the methodology used by Buitrago-Osorio et al. (2022) and analyses were carried out by two professional tasters with
Rincon-Jimenez et al. (2021). The average values for L, a, and international certification Q Arabica Grader granted by the
b were 28.95 ± 5.12, 11.22 ± 3.33 and 7.04 ± 4.40, respectively. Coffee Quality Institute (CQI), using the methodology SCA
(2003) used as an international standard that considers 10
2.3 Coffee processing attributes (fragrance, flavor, residual flavor, acidity, body,
Four coffee processing methods were applied: washed, balance, uniformity, clean cup, sweetness, taster’s score),
honey, natural and anaerobic, applying methodologies and the total score.

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 Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Perú

Figure 1: Methodology applied for the processing of Catimor coffee.

Profitability 2.5 Statistical design and data analysis

To determine the profitability of the coffee processing A completely randomized experimental design (CRD)
methods, profitability was determined according to the prices with four treatments and three replications was used, using
per quintile of parchment coffee (coffee season 2021-2022), analysis of variance (ANOVA). For the comparison of
which the central cooperative CECOVASA LTDA pays to the treatments, Tukey’s multiple comparison methodology was used
coffee producer. This organization has been operating since with a significance level Pr≤ 0.05, and the data were analyzed
1970 and is the main exporter of coffee in the study region. with R 4.2.2.2 software and RStudio Desktop 2022.12.0.

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 ANTEZANA, R. N. V. & LUNA-MERCADO, G. I.

3 RESULTS only 13.01% to 15.13% is used for roasting and consumption,

and the difference is waste that is discarded in each process.

3.1 Physical quality 3.2 Sensory quality

Moisture values are within the range of 10 to 12% The results of the sensory quality are presented in
recommended for optimum storage (Anokye-Bempah et al., Table 4, which indicate that there is a significant difference
2022; ITC, 2022; SCA, 2003). Table 2 details the physical between the processing methods (p<0.05). The sensory
attributes of Catimor variety coffee subjected to four quality attributes fragrance and body are different for each
processing methods. treatment, affirming that the processing method influences
The yield of the treatments (Figure 3) shows a significant the organoleptic attributes proposed by Várady et al. (2022)
difference (p<0.05) according to Tukey’s test, grouping into two and Worku et al. (2018). The attributes (flavor, residual
groups with similar yields, but different between groups: processing flavor, acidity, balance, uniformity, clean cup, sweetness and
method (control, washed, honey) and (natural and anaerobic), this taster score) do not present significant differences, which is
is attributable to the similarity of processes of each group, given that attributed to the fact that the treatments were performed on a
in the natural and anaerobic processing methods drying and storage single coffee variety.
is performed with the whole coffee fruit without the removal of the The total score of sensory quality attributes, description
husk and mucilage, unlike the washed and honey methods. and classification are presented in Table 5. The treatments
The mass balance of the main coffee processing presented significant differences (p<0.05), and the statistical
processes (Table 3) shows that from harvest (coffee cherry), test grouped the processing methods into three groups: (1)

Figure 2: Summary of research methodology.

Table 2: Physical quality of Catimor coffee subjected to four processing methods.

Processing Method
Control* Washed Honey Natural Anaerobic
(wet) (wet) (semidry) (dry)
Moisture 10.00% 10.50% 10.80% 11.00% 11.40%
Grain size (N° grid) 14 (9%). 15 (91%) 14 (3%). 15 (97%) 14 (5%), 15 (95%) 14 (4%). 15 (96%) 14 (3%). 15 (97%)
* Without selective harvesting

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 Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Perú

control, washed, and honey; (2) washed, honey, and natural; to carry out coffee processing with anaerobic and natural
and (3) natural and anaerobic. methods, since according to the collection prices, the
producer would obtain per quintal of parchment coffee of
3.3 Profitability 46 kilograms the following income per processing method
Profitability for coffee producers is related to quality as a minimum: S/600 (control), S/750 (washed), S/600
(Silva et al., 2014). In the production zone, sensory quality (honey), S/850 (natural), and S/950 (anaerobic), the last
is prioritized, unlike other regions where physical quality is treatment being the most profitable, followed by the natural
also taken into account. This is why it would be worthwhile beneficiation method.

Figure 3: Performance of processing methods for Catimor coffee.

Table 3: Mass balance by processing method for Catimor coffee.

Processing Method
Control* Washed Honey Natural
Anaerobic
(wet) (wet) (semidry) (dry)
Harvesting 100.00% 100% 100.00% 100.00% 100%
Conditioning 85.94% 89.29% 89.33% 89.52% 89.52%
Pulping 42.41% 44.64% 47.23% - -
Demucilaging 39.73% 40.85% - - -
Drying 18.28% 18.48% 19.86% 34.04% 32.88%
Hulling and grading 13.01% 14.02% 14.95% 15.13% 15.03%
Bagging 13.01% 14.02% 14.95% 15.13% 15.03%
* Without selective harvesting

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 ANTEZANA, R. N. V. & LUNA-MERCADO, G. I.

Table 4: Sensory quality attributes for Catimor coffee by Guevara-Sánchez et al. (2019) and ITC (2022), which indicate
processing method. that exportable coffee beans are larger than the size of mesh
Processing Method No. 14-5. 60 mm in diameter (INACAL, 2021), attributable to
selective harvesting, the results of the control sample present
Control* Washed Honey Natural Anaerobic
(wet) (wet) (semidry) (dry) a lower percentage of exportable beans, possibly because this
was harvested without selective harvesting, and overripe, ripe,
Aroma 7.63 7.88 7.75 8.25 8.50
semiripe, and green beans were processed, coinciding with
Flavor 7.50 7.88 7.63 8.13 8.38
research that concludes that the stages of maturity influence
Aftertaste 7.38 7.50 7.38 7.75 8.25 physical properties (Buitrago-Osorio et al., 2022; Rincon-
Acidity 7.38 7.75 7.63 7.88 8.25 Jimenez et al., 2021).
Body 7.50 7.63 7.50 7.88 8.00 The yield values of the washed beneficiation method
Balance 7.63 7.63 7.50 8.13 8.00 coincide with the results of research conducted in the study
Uniformity 10.00 10.00 10.00 10.00 10.00 area (Quispe, 2020; Ramos et al., 2019), and they also resemble
Clean Cup 10.00 10.00 10.00 10.00 10.00
values reported by Alomia and Untiveros (2021) in Satipo
(80.83%) and Julca-Otiniano et al. (2018) in Chachamayo
Sweetness 10.00 10.00 10.00 10.00 10.00
(73. 62%), the yields of the honey and natural processing
Overall 7.50 7.75 7.50 7.75 8.00
methods coincide with the results of Alomia and Untiveros
* Without selective harvesting (2021), 75.19% and 47.33%, respectively, because the yields
of the anaerobic and natural methods are similar since the
Table 5: Total score, classification and description of Catimor coffee cherry remains intact until the moment of processing
coffee by processing method. to obtain green coffee, where husk, mucilage and parchment
Processing Quality - are discarded. The mass balance shows that on average, only
Score Description
Method Classification 14.43% of the harvested coffee is roasted, 85.57% are residues
Chocolate, barley, panela, (husk, mucilage, grain husk, defects, among others), and the
Control* Very Good - green banana, astringent
82.50 results are similar to the results reported by Karim, Wijayanti
(wet) Specialty rough finish, medium citric
acidity, juicy body and Sudaryanto (2019), but there are differences because they
conducted the study with robusta coffee.
Sweet chocolate, chamomile,
Washed Very Good - molasses, caramel, short
(wet)
84.00
Specialty smooth finish, medium citrus 4.2 Sensory quality
acidity, smooth juicy body The effect of the washed processing method improves
Caramel, honey, chocolate, sensory quality to a greater extent than the honey method in
Honey Very Good -
82.88 cereal, dried cane, mild citric the Catimor variety by generating higher values of flavor and
(semidry) Specialty
acidity, smooth body
taster appreciation. The sensory quality attributes of greater
Red wine, grape, malt, short value were obtained with the anaerobic and natural processing
sweet finish, apple caramel,
Natural Excellent - methods. Since the processing, drying and storage in both
85.75 cognac, medium citric
(dry) Specialty methods are carried out with the coffee cherry intact, there
acidity, creamy and long
lasting body is migration of simple and complex molecules to the coffee
Pineapple, apricot, bean, which would be attributed to the improvement of the
pomegranate, red apple, sensory quality, confirming that there are differences between
sweet wine, caramel, processing methods (Várady et al., 2022; Tassew et al., 2021;
Excellent - butter, black raisins, Alomia; Untiveros, 2021).
Anaerobic 87.38
Specialty blackberries, capulin, acetic
The similarity between processes (1) washed and
and phosphoric acidity,
effervescent, creamy and honey and (2) natural and anaerobic is attributable to the
long-lasting body similarity of processes and total score between groups,
* Without selective harvesting coinciding with that proposed by Rodriguez, Guzman
and Hernandez (2020), which indicates that there is no
4 DISCUSSION chemical or sensory difference between the washed and
honey methods. The natural beneficiation method in
comparison with the washed and honey method presents
4.1 Physical quality higher values, coinciding with the results of Dharmaputra
Regarding granulometry, the bean size for all treatments et al. (2021) and Tassew et al. (2022). The significant
meets the export criteria that coincide with the values of increase in the total score of the anaerobic and natural

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 Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Perú

methods is attributed to the metabolites that generate coffee of excellent quality, as is the case with the natural
complex sensory descriptors, resulting from the presence processing method.
of microorganisms (mainly bacteria and yeasts) during the The results indicate that there are significant differences
fermentation process and migration of molecules during between the coffee processing methods and the control sample.
fermentation and drying. The washed and honey methods have better physical quality
In the control processing method (traditional in the than the natural and anaerobic methods but contrast in sensory
production zone), barley, green banana and astringency quality where the last abovementioned methods present higher
descriptors were found, which diminish its sensory quality values than the washed and honey methods. These differences
(Paredes-Espinosa et al., 2022). This is attributed to the fact are mainly attributed to the selective harvesting, the processes
that the harvest is carried out without selective harvesting, of each processing method, especially fermentation and
processing unripe and pinto fruits that generate these drying, the migration of simple and complex chemical
descriptors. substances to the coffee bean, and the metabolites resulting
The anaerobic processing method presents higher from the metabolic activity of the microorganisms present
scores, highlighting fruity descriptors, dried fruits, red during these processes. Finally, the anaerobic method presents
fruits, acetic acidity, phosphoric acidity, and effervescence, the highest sensory values due to the complexity of sensory
coinciding with the values obtained by Jimenez et al. (2023), attributes that it generates, attributed to metabolites generated
presenting greater complexity (Figure 4), being classified by microorganisms that develop in the absence of oxygen in
according to the international SCA standard as a specialty the fermentation process.

Figure 4: Sensory diagram of Catimor coffee by processing method.

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 ANTEZANA, R. N. V. & LUNA-MERCADO, G. I.

5 CONCLUSION BARBIN, D. F. et al. Application of infrared spectral

techniques on quality and compositional attributes of
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AUTHORS’ CONTRIBUTION
DHARMAPUTRA, O. S. et al. Assessment of the quality of
RNVA wrote the manuscript and performed the arabica coffee beans from three processing methods and
experiment, GILM supervised the experiment and co-work the two types of packaging materials. Biotropia, 28(3):193-
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manuscript, and GILM review and approved the final version
of the work, RNVA conducted all statistical analyses. FOLMER, B. The craft and science of coffee. London,
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