Postharvest Processing and Characteristics of Ateng Super Arabica Coffee Cultivar

Putri Mulyani; Dwi Mahfut; Abraham Akpertey; Kevin Piato

Authors

Putri Mulyani Jambi University Author
Dwi Mahfut Lampung University Author
Abraham Akpertey Cocoa Research Institute of Ghana Author
Kevin Piato Federal Office for Agriculture Author

Keywords:

Ateng Super Arabica, Postharvest Processing, Physical–Chemical Characteristics, Gayo Coffee

Abstract

This literature review examines the postharvest processing methods and quality characteristics of the Ateng Super Arabica cultivar, a key coffee variety from the Gayo highlands. The study aims to synthesize findings on its physical, chemical, and sensory traits, as well as evaluate how processing techniques influence final cup quality. Results show that Ateng Super beans are uniform and dense, with balanced chemical composition, moderate caffeine, 5–7% chlorogenic acids, and relatively high sucrose: supporting sweetness, body, and aromatic complexity. Sensory attributes typically include floral–herbal aroma, balanced sweetness, medium–full body, low–medium acidity, and a clean aftertaste. Comparative analysis highlights that full-washed processing enhances clarity and acidity, whereas semi-washed yields stronger sweetness and heavier body. These findings emphasize the need for standardized postharvest protocols and precise roasting control to maintain quality consistency. Further research integrating physical, chemical, and sensory parameters is recommended to optimize the quality of Ateng Super Arabica.

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References

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