Welcome to the Coffee Research Group at Universitas Hasanuddin, a leading thematic research group dedicated to advancing coffee science. Our mission is to enhance coffee flavor and improve post-harvest processing techniques. We focus on two main strategies: refining cultivation and post-harvest handling processes and intervening in the quality of green beans produced.

Our research covers a range of topics aimed at maximizing coffee’s potential. We study the changes in chemical components in coffee beans during germination to optimize the flavor. We also explore the slow drying method to understand its impact on coffee quality. Our research also includes isolating and characterizing microbes during the coffee fermentation process to identify beneficial microbes that enhance fermentation and improve coffee quality. We also focus on the chemical components, particularly secondary metabolites, in coffee by-products such as pulp, hulks, and coffee grounds, aiming to find new uses for these by-products and promote sustainability. Additionally, we investigate the anti-aging properties of coffee against Advanced Glycation End Products (AGEs), which are linked to aging and various diseases, to highlight coffee’s health benefits.

Join us in our journey to unlock the full potential of coffee, from bean to cup, and contribute to the advancement of coffee science.