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LESSONS LEARNED In Pursuit of “Fine” Robusta Coffees

LESSONS LEARNED In Pursuit of “Fine” Robusta Coffees. 10 th Annual AFCA Conference Uganda – February 14, 2013 Ted R Lingle CQI Senior Advisor. Mission: “Work internationally to improve the quality of coffee and the lives of the people who produce it.”. Coffee Quality Institute.

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LESSONS LEARNED In Pursuit of “Fine” Robusta Coffees

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  1. LESSONS LEARNEDIn Pursuit of “Fine” Robusta Coffees 10th Annual AFCA Conference Uganda – February 14, 2013 Ted R Lingle CQI Senior Advisor

  2. Mission: “Work internationally to improve the quality of coffee and the lives of the people who produce it.” Coffee Quality Institute

  3. Coffee Quality Institute Adding Value to Robusta: 2009 – 2013: 16 Workshops Uganda-5; Brazil-3; Indonesia-2; Korea-2 USA-2; Gana-1; Tanzania-1 “R” Graders – 72 from 12 Countries

  4. Coffee Quality Institute Adding Value to Robusta: 100+ “Fine” Robusta Coffees Cupped: Uganda – 30% Brazil – 30% Indonesia – 20% India – 10% Mexico – 2% Guatemala – 2% Tanzania – 2% D.R. Congo – 2% Others – 2%

  5. Coffee Quality Institute Experienced Cuppers“searching for answers”

  6. Robusta Taste Attributes Essential difference: • Bitter/Sweet Aspect Ratio • Salt/Acid Aspect Ratio

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

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

  9. Triangulation • Robusta origins present recognizable flavor differences • Robusta coffees can be differentiated by taste

  10. Lessons Learned: Protocols: • Roasting – longer, darker, higher temp • Cupping – greater weight • Flavor Attributes • Salt/Acid Aspect Ratio • Bitter/Sweet Aspect Ratio

  11. Lessons Learned: General Observations: • More difficult but more interesting to cup • Triangulations easier • Naturals as good or better than washed • Selective picking key factor in quality

  12. Lessons Learned: Coffees of Note: • Natural Ugandas • Washed Brazils • Indonesia • “Java Baron”

  13. Lessons Learned: Coffees of Note: • India • “Kappi Royale” • D.R. Congo • Guatemala • “Fruity”

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

  15. Higher yields • Lower production costs • More disease resistant • Natural (dry) processing • Higher ambient temperatures Competitive Advantages

  16. Leave cherries on tree for longer time • Selective picking is “Key” to quality • Induce “dry fermentation” • ALWAYS remove defects Basic Farmer Training

  17. “Differentiation is the free market mechanism for creating price premiums” • “High standards are the key component of all product differentiations” • “Product differentiations allow consumers to make enlightened purchase decisions” Differentiating Robusta Coffees

  18. By Cup - “Fine Robusta” = 80+ points • By Grade – “Fine Robusta” = 5 or fewer defects High Robusta Standards

  19. Place in “specialty” coffee market • Improvement in “commercial” blends • Essential for a “200+M” bag market Global Perspective

  20. East Africa – QUANTITY • Indonesia – VARIETY • West Africa - GROWTH Areas of Greatest Potential

  21. Differentiating Robusta coffees is the essential next step in building a brighter future for ALL coffee farmers worldwide. Conclusion

  22. Coffee Quality Institute Thank You: • Susan Corning – LEAD program • Henry Ngabirano – UCDA • Steve Walls – COMPETE • USAID – Africa staff members Uganda Coffee Development Authority

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