Life Cycle Assessment – Evaluating the Physical and Sensory Quality of Bondowoso Arabica Coffee through Precision Fermentation
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Coffee production is vital for the economic activities of smallholders for annual income, Arabica Coffee Bondowoso, Indonesia. Smallholder coffee farms can increase prices and break the long sales chain with quality specialty coffee. This study aims to understand in-depth precision fermentation as an evaluation of the physical and sensory quality of Green Beans (GB). A Life Cycle Assessment (LCA) was applied to evaluate the Global Warming Potential (GWP). Observation and experimentation were chosen for the coffee process: anaerobic. Primary data were combined with secondary data calculations using the ReciPe 2016 method, Simapro v9.3.03. The results of this study provide coffee category grade two, including coffee scores of 84.25, respectively, for anaerobic. GWP from processed Cherry Beans (CB) to Coffee Powder (CP) are 1.39 kg CO2-eq for one kg CP, respectively. Keywords: Life cycle assessment (LCA), Global warming potential (GWP), anaerobic, precision fermentation, sensory quality.
