Abstract:
The aim of this research proposal is to evaluate the physicochemical properties and
cupping quality of SL-28 purple coffee, a unique cultivar of coffee that exhibits
distinctive purple- colored cherries. SL-28 is known for its exceptional cup
characteristics and has gained popularity among coffee enthusiasts. SL-28 is a distinct
variety of coffee known for its vibrant purple color in its cherries, which is
attributed to a natural mutation. Despite its unique appearance, limited research
has been conducted on the physicochemical properties and cup quality of SL-28
purple coffee. This research proposal outlines a comprehensive investigation to analyze
various physicochemical properties of SL-28 purple coffee. These properties include
total titrable acidity, pH, total caffeine content and phenolic content. Additionally, the
sensory evaluation of coffee will be performed through cupping tests, assessing
attributes such as aroma, flavor, aftertaste, acidity, and body. Preliminary results
indicate differences in cherry yield, parchment weight and mucilage loss percentage
among the samples collected and the harvest seasons. The findings of this research will provide valuable insights into the physicochemical properties and cupping quality of
SL-28 purple coffee, highlighting its distinctive attributes and potential for specialty
coffee markets. These results will contribute towards a better understanding of the
unique characteristics of SL-28 purple coffee and aid coffee producers, roasters, and
consumers in making informed decisions regarding its cultivation, processing, and
consumption. Overall, this research proposal aims to fill the existing knowledge gap
related to SL-28 purple coffee by investigating its physicochemical properties and
cupping quality. The findings will not only enhance our understanding of this unique
coffee variety but also pave the way for its recognition and marketability as a distinct
specialty coffee offering.
