1 / 14

Differentiating Robustas: A Solution for a More Sustainable Future For Africa’s Coffee Farmers

Explore how developing Robusta standards and differentiating Robusta coffees can boost the niche market, raise awareness, and drive usage. Learn about flavor attributes, cupping, training programs, and the strategy for a more sustainable coffee future in Africa.

salene
Télécharger la présentation

Differentiating Robustas: A Solution for a More Sustainable Future For Africa’s Coffee Farmers

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Differentiating Robustas A Solution For a More Sustainable Future For Africa’s Coffee Farmers Coffee Quality Institute

  2. The Problem: Prices: 1980 – 89 Avg = $1.13 / lb 2000 – 09 Avg = $0.55 / lb Volumes: Vietnam – 2008/09 = 17.6M bags Brazil - 2008/09 = 15.5 M bags Africa - 2008/09 = 6.3 M bags Coffee Quality Institute

  3. The Opportunity Land - 6 Countries / 1.9M hectares Labor - 10M people Genetic Material - Leading Source Infrastructure - Existing Niche Market Coffee Quality Institute

  4. The Strategy Develop Robusta Standards Institutionalize Existing Niche Market Position – Robusta “Fine” Coffees: - Awareness - Trials - Usage Coffee Quality Institute

  5. 1st Robusta WorkshopKampala – August 2009

  6. Robusta Cupping and Grading Robusta coffees can be differentiated in the same manner as Arabica coffees: • by cup, and • by grade

  7. Robusta Flavor Attributes • Cup Attributes are slightly different: • “Bitter/Sweet Aspect Ratio” • “Softness”

  8. Sample Roasting • Sample roasting for Robusta coffees is different than for Arabica coffees: • Darker Bean Surface • Wider color spread between whole bean and ground

  9. Training Program • Training program for Robusta cuppers is similar to the one for Arabica cuppers

  10. Cupping • Accurate differentiations based on cup quality can be made consistently: • 80+ points = “Fine” Robusta

  11. Triangulation • Robusta origins present recognizable flavor differences

  12. Aromatic Differences • Unique aromatic traits require a different flavor vocabulary for Robusta coffees

  13. Taste Differences • Taste differences require adjustments in the taste recognition testing: - Acetic versus Citric Acid - Potassium versus Sodium Chloride

  14. Coffee Quality Institute Moving Forward • Finalize Robusta Cupping and Grading Protocol • Train and certify Robusta “Fine” Coffee Cuppers • Establish “Center for Robusta Excellence” (Uganda)

More Related