Physical properties of Sidikalang robusta coffee beans medium roasted from various colors of coffee cherries

Abstract The purpose of the present study is to investigate physical properties medium roasted Sidikalang robusta coffee beans that originated from various colors cherries. A semi-wet method has been applied for each cherry with a range fruit ripeness (green, yellow, orange, bright red and dark red). measurements include mass loss, density, porosity, water content. After level, density difference cherries namely 0.42 g/cm 3 (green cherries), 0.31 (yellow 0.40 (orange 0.34 (bright 0.25 (dark cherries). declined after 16.82% 17.00% 18.70% 18.32% cherries) 16.76% porosity before decreases by 13.56% green 16% yellow increased 12.22 3.44% 6.88% Finally, content was 8.38% 9% orange 7.91% 10.83% concludes have influenced bean’s roasting.