Indonesia's specialty coffees have distinct and unique taste profiles based on their geographic origin. This paper assesses the impact of three processing methods (wet processed dry hulling (WPDH), wet processed wet hulling (WPWH) or pulped natural (PN)) on the cup profiles of three dominant Flores Arabica varieties ('Juria' (Typica type), S 795 and Hybrid of Timor (HdT)). Dominant varieties were identified through surveys of Arabica coffee farms in the Flores highland area of Ngada Bajawa. Cup profiles were assessed by 44 domestic and international taste panellists and evaluated fragrance and aroma, flavour, acidity, body, after taste, balance and overall preference. S 795 had the preferred cup profile with excellent balance of fragrance and aroma, flavour, acidity, and body with strong sweet tones. Processing method did not have a significant effect on the cup taste profile of S 795. Wet Processed Wet Hulling resulted in improved taste components for HdT. The local variety Juria had lower cup profiles than S 795 and HdT with the best cup profile achieved through Pulped Natural processing.

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