So far, post-harvest processing of people's coffee is usually always a drying process using sunlight, the drying process is usually carried out for 15 to 17 days until a moisture content of 18 to 20% is reached. But if the rainy season takes up to 3 weeks more and this results in the quality of the coffee being not good because it is moldy and smells bad. In post-harvest handling, especially the drying process remains a problem in the field. Post-harvest processing of coffee in the small and medium coffee industry usually uses several methods, including: honey process, honey wet hulling process, natural process, full wash process, semi wash process and wine process. In addition to the processing after harvest, the type of variety harvested also greatly affects the quality of the crop. Arabica and Robusta coffee plants provide different tastes, aromas, levels of acidity for coffee lovers so that there is competition for market interest which also encourages farmers to plant Arabica and Robusta coffee. The purpose of this research is to get the best post-harvest coffee processing method according to the taste expected by consumers. From the research that has been done, it can be concluded that the processing method greatly influences the taste of the coffee, both Arabica coffee powder and Robusta coffee powder. The best post-harvest processing of coffee according to the taste expected by consumers with the honey method for both Arabica and Robusta coffee. This is influenced by the mucilage in coffee beans containing mucilage which gives rise to its own taste in the final result of coffee powder
