Analisis Pengolahan Pasca Panen Kopi Robusta Metode Natural Process pada UMKM Kopi Linggang

Nur Azizah zizi; Deny Sumarna

Authors

Nur Azizah zizi
Deny Sumarna

Keywords:

green bean, natural process, post-harvest, Robusta coffee, roasting

Abstract

This study analyzes post-harvest processing techniques of Robusta coffee (Coffea canephora) using the natural process method at UMKM Kopi Linggang, Linggang Melapeh Village, Linggang Bigung District, West Kutai Regency, East Kalimantan. The natural process method is the oldest post-harvest technique in which coffee cherry fruit is dried whole under sunlight without prior pulping or washing. Observations were conducted during a field work practice (PKL) for 26 working days from December 22, 2025 to January 21, 2026. Data collection was carried out through direct observation, documentation, and interviews with production staff. The results showed that the natural process drying stage in a greenhouse environment took 14–18 days to achieve an optimal moisture content of 11–12%, with an average temperature of 30–38°C, fruit layer thickness of 2–3 cm, and turning frequency of 3–4 times per day. Post-drying hulling produced green beans with uniform size and density. The roasting process applied medium roast (210–215°C, 12–14 minutes) and medium to dark roast (215–220°C, 14–15 minutes) profiles, producing balanced flavor characteristics of sweetness, body, and fruity aroma typical of natural-processed Robusta. Grinding with a burr grinder produced consistent particle distribution, and packaging using aluminum foil standing pouches with heat sealing maintained product freshness up to ±3 months for whole bean. Proper quality control at each stage is key to ensuring the consistency and quality of the final coffee product.

Author Biographies

Nur Azizah zizi

Teknologi Hasil Pertanian
Deny Sumarna

Teknologi Hasil Pertanian

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