Analysis Of The Added Value Of Arabica Coffee Processing At The Kopi Langit Bali UMKM In Catur Village, Kintamani District, Bangli Regency

Abstract

UMKM Kopi Langit Bali is a micro-scale home industry engaged in the processing of Kintamani
Arabica coffee, using red coffee cherries processed through natural, honey, and full washed methods to
produce green bean coffee products that add value to the final product. This study aims to investigate
the processing of red coffee cherries into green coffee bean products and analyze the value added of
green coffee bean products under each processing method used. This study utilizes quantitative and
qualitative data obtained through in-depth interviews with key informants. Data analysis methods
include qualitative descriptive analysis and value-added analysis using the Hayami method. The results
of the study indicate that the Bali Kopi Langit SME employs three processing methods for Arabica coffee
cherries to produce green coffee beans: natural, honey, and full washed. In the value-added analysis,
the processed natural green bean product, honey green bean coffee, and full washed green bean coffee
products were found to have value-added ratios of Rp 14,140.23/kg, Rp 12,905.97/kg, and Rp
10,855.55/kg, respectively. The value-added ratios for natural green bean coffee, honey green bean
coffee, and full-washed green bean coffee during the harvest season were 47.85%, 45.41%, and 41.17%,
respectively. This indicates that all three products have high value-added, with the highest value-added
being in the natural green bean coffee product.