Fine robustas: new standards for a

differentiated marketAFRICAN COFFEE SYMPOSIUM

54TH IACO ANNUAL GENERAL ASSEMBLY“UNLOCKING THE POTENTIAL OF THE AFRICAN COFFEE INDUSTRY’

Manuel Díaz

Historical background• Oldest coffee species (probably 5 million year old) with the widest

genetic diversity and adaptation capabilities• Limited selection and genetic improvement (1 versus perhaps more

than 6 Centuries of human selection and consumption of Arabica) • Big R&D gap. Canehpora species was described at the end of XIX

Century (a century after coffea Arabica) • Incipient research started in Indonesia in early XX Century (biclonal

gardens were established)• From 1930s to 1980s systematic work was developed in polyclone

elite gardens, but concentrated in yield and resistance to plagues and diseases (not quality)

• Applied research is developed in Brazil to obtain new genetic materials with better cup quality. Many issues remain open to innovation (i.e. processing has been focused on wet polishing and washed processing)

Great genetic

diversity of robustacoffees

Genetic Similarity Coefficient0.20 0.30 0.40 0.50 0.60 0.70 0.80 0.90 1.00

M W B lueM ounta in1

B lueM ounta in3

K onaTy pic a4

K onaTy pic a3

K onaTy pic a2

M ok k aHy brid4

M ok k a3

Luurina4

Luurina2

Luurina3

K onaTy pic a1

M undoNov a1

M O2-7-2

M undoNov a2

B ourbon1

B ourbon2

M ok k aHy brid3

Tupi1

M ok k a1

B lueM ounta in6

M O2-7-1

Y el lowB ourbon1

B lueM ounta in4

B lueM ounta in5

5175-1

5175-2

M W B lueM ountain1

Ic atu2

Obata1

Obata2

Tupi2

Canephora1

Canephora2

K E S Liberic a1

K E S Liberic a2

K E S l iberic aOrig

K E S Liberic a16

K E S Liberic a6658

CTS Liberic a12

CTS Liberic a2S

CTS Liberic a2F

CTS Liberic a4

CTS Liberic a13

CTS Liberic a3

CTS Liberic a8

CTS Liberic a11

CTS Liberic a14

CTS Liberic a7

CTS Liberic a6

CTS Liberic a15

CTS Liberic a5

CTS Liberic a9

CTS Liberic a10

Easily distinguishable groups were seen between the three species:

Arabica

Canephora

LibericaVar. dewevrei(Fukunaga)

Source: R. Ming 2010

Genetic Diversity Among Three Species

Genetic Similarity (Cophenetic coefficient = .99)0.41 0.56 0.71 0.85 1.00

C-canephora

Bourbon1Bourbon3Typica-H1Typica-H2Typica-K6Typica-H3Typica-K2Typica-H4Typica-H5Typica-K10Typica-K7Typica-K9Typica-K3Typica-H8Typica-H9Typica-H7Typica-K1Typica-K11Typica-K32Typica-K33Typica-K8Catuai8Typica-K4Typica-K34MH3MH2MH5 MH6MH7Catuai1Catuai2Catuai5Caturra1Caturra2Catuai3Catuai4Typica-K12Typica-K13MH8Catuai6Typica-K5Catimor4Catimor5Catimor7Catimor8 Catuai9 MH4Catuaii10Bourbon4Catimor6Bourbon2MH1Typica-H6Catuai7Catimor1Catimor3Catimor2C-canephora C-liberica Deweveri

Genetic Relationships Within and Between Coffea Species

Brown- Bourbon

Green- Typica

Blue- Catuai/Caturra

Lt. Blue- Mokka hybrid

Red- Catimor

Black- Diploid Species

Source: R. Ming 2010

Family Rubiacea

Genus Coffea

Species >100 coffea species, 4 with commercial value:

More: Coffea arabicca, Coffea canephora; less: Coffea liberica and Coffea excelsa

ARABICA CANEPHORA

Main

genetic

groups

· Typica cross breeds and mutants

(55%)

· Timor hybrid croces (40%)

· Landraces and wild varieties

(5%)

· C. canephora Robusta or Laurentii,

· C. canephora Kouillou (Brazilian

Conilon)

· C. canephora Ugandea

Other

varieties · Historical varieties:

o Typica (Yemen, Southeast Asia,

Caribbean, Central America)

o Bourbon (South America and

East Africa)

· Wild varieties

·

Uganda: Robusta (upright forms) and

Nganda (spreading forms), plus wild

varieties

Guinea: Maclaudi (drought resistant) and

Gamé (high productivity)

Togo and Benin: Niaouli; RCA: Nana

Cross breeds:

· Conillon in Brazil (many policlons)

· Romex in Mexico (5 policlons)

Intercross

hybrids · Timor hybrids (catimor,

sarchymor, etc.)

· Arabusta artificial hybrids

(program in Ivory Coast almost

abandoned)

· Congusta or Conuga cross between C.

canephora and C. congensis (successful

in India and Madagascar)

· Libusta croces

Intraspecific

croces · Cross breeds (Mundo Novo, Blue

Mountain, Catuai, etc.)

· Natural hybrids (landraces)

· ?????

· Natural hybrids (landraces)

Mutants · Caturra, Maragogype, San Ramon,

Purpurascens

· ?????

Wild

varieties · Thousands of progenies in Western

Ethiopia (lost in Sudan and Kenya)

· 5 genetic groups

Genetic

diversity · Extremely limited · Very wide

Chromosom

es (2n)

44 22

Pollination Autogamic (Self-pollinator) Allogamic (Self-sterilizer)

Genetic

pool

Highly stable and vulnerable (wild

races, landraces and mutants are

important)

Highly variable and resilient (wild races

and landraces are important)

Summing up some coffea canehpora characteristics

• Considerable genetically diversity; distributed widely in diverse climates (from sea level to almost 2000 masl)

• Alogamic plant: it requires cross fertilization and tends to form complex regional genetic pool groups (landraces)

• Resistant and tolerant to many plagues and diseases (rustic handling and lower production costs)

• Complex and much more expensive to breed (requires clone cuttings or embryogenesis)

• It has three main groups of differentiation: – Guinean in Western Africa

– Congolean in Central Africa, and

– Bugandan (little studied; of recent domestication)

Agroecological profiles: Arabica vs Canhepora

ARABICA CANEHPORAYield (kg green beans/ha)

Traditional 250-690 500-1,000 (most Africa)

Semi-intensive 690-1,300 1,000-2,300 (average Spiritu Santo)

Intensive 1,300-3,000 2,300-5,000 (best plantations SS)

Processing methods Mostly washed and semiwashed or

ecological (60%); and natural and

pulped natural (40%)

Mainly natural (95%); and little

washed and pulped natural, and wet

polished (5%)

Root system Deep and widely distributed Shallow but massive (clonal

reproduction)

Optimum temperature 18-23 ° C yearly average 20-26 ° C yearly average

Optimal rainfall 1500-2000 mm a year (some drought

tolerant varieties in Yemen & Harrar)

1,500-3,000 mm (there are many

drought tolerant varieties in W Africa)

Optimal latitude Tropics up to 24 ° Tropics up to 10° (vulnerable to frost)

Growing optimum

altitude (masl)

900-2200 100-900 worldwide (800 to 1,200 in

Uganda, DR Congo, Tanzania & India)

Hemileia vastratix (LR) Susceptible Resistant (Conilón tolerante)

Koleroga Susceptible Tolerant

Nematodes Highly susceptible Resistant (no Conilón)

Tracheomycosis (wilt) Resistant Susceptible

Coffee berry disease

(CBD)

Susceptible Resistant

Great genetic diversity and adaptation

Upright and spread phenotypes

Diversity of shapes, colors and flavors

Canephora chemical make up• Canephora varieties adapts to subtropical climates:

– From 19 to 26 °C and even higher (annual average temperatures)– Up to 10 ° South and Northern latitudes

• Genetic make up of Arabica and canephora from Bugandangenetic group is extremely similar;– Some forest Arabica coffee from Western Ethiopia tastes like some

Ugandan robustas

• Main differences in chemical make up:– Lower levels of sugars and of some organic acids– Higher content of chlorogenic acids and caffeine– Higher levels of fats and proteins

• Robusta beans do have higher density (5 to 15% more): – Arabica coffees:

• < 650 g/lt in lowlands• ≈ 700-750 g/lt in highlands

– Canhepora coffees: • ≈ 700 g/lt in lowlands• >750 g/lt in highlands

Chemical composition (as % of weight in d. m.)

ARABICA CANEHPORACaffeine 0.8-1.4% 1.7-4.0%Caffeine in wild varieties 0.3-2.0 with high accession

variation1.2-2.5% with high accession variation

Chlorogenic acids (CGA) 5.5-8.0% 7.0-10.3%CGA in wild varieties 4.1% with low variations 5.3 to 11.3% with high

accession variationsCitric acid 11.6-13.8 (Santos-Kenya) 6.7 (Togo)Phosphoric acid 1.1-1.4 (Santos-Kenya) 1.6 (Togo)Trigonelline 1.0% 0.7-1.0%Diterpenes: cafestol 0.5-0.9 0.2

Lipids (Total)• Oleic acid

15-17%6.7-8.2

9.6-12.3%9.7-10.2

Sucrose 6.0-9% 3-7%Sucrose in wild varieties 9.2% with high accession

variation (7.4-11.1%)5.5% with high accession variation

Aminoacids 0.5 0.8Aminoacids (free) 0.3-0.6Protein (free and bound) 8.7-12.2% 10-13%

Market functions of robusta coffee

• Given the shortage of soils apt for high quality Arabic coffees, Robusta production will allow: – To sustain coffee consumption in traditional markets (which has

decreased in some European countries and shift in the US). Overall coffee consumption growth is slowing but largely sustained by increased consumption of instant coffee in new markets.

– To gain emerging markets coming from tea consumption cultures. New consumers do not enter the coffee market at the high end.

– To increase coffee consumption in countries of medium level income like Brazil and now Indonesia.

• Robusta production strengthens the domestic coffee industry, increase value addition, generate jobs and tax revenue. – It may support the development of an export oriented soluble

industry (Brazil, India, Indonesia, Ecuador, Mexico) – It may support the development of a domestic roast coffee industry

(Mexico, Colombia, Brazil) – It helps to attract new consumers (young population, convenience

buyers, etc.)

Impact of fine robustas differentiation

• What would happen if robusta markets get differentiated?

– The rates of substitution between origins and types of coffee may see some adjustments:• Low density Arabica coffees would be affected and even displaced

• Labeling would be more transparent in terms of Robusta coffee contents

• Hidden inefficiencies in Arabica and Robusta production would be penalized: no only defects but also flat, woody and astringent cups

• Fine Robusta coffee flavors will be discovered everywhere and would be available for innovative blending and on its own for low acidity coffee consumers

– The agricultural border would be redefined between • Arabica low quality and density (<650 g/l) and

• Fine robustas with high quality and density (>700 g/lt)

– The quality of premium Arabicas would be more visible

Coffee cropping surface adjustments

Source: Adapted from P. Van Asten, IIAT, 2013

Squeezing

Expansion

Robusta

Arabica

• Arabica cropping area is under pressure by climate change, pests and diseases and increased production costs

• It will be difficult to find space for coffee in the last mountain forests

• Robusta can adapt to lowlands and highlands, wherever Arabica is showing signs of genetic drift, oxidative stress and pest and disease vulnerability

Effect of oxidative stress on Arabica traditional varieties in Hidalgo, México (2012-13)

• Underdeveloped and malformed beans

• Low density: 690 g/lt• Cereal-like flavors and

overall flat cup• Most of these beans are

sorted by size and weight• These beans are “thirds”

or under-grades for local consumption

• Price: C – 35 points

Impact of drought and high temperatures on coffee in Ribeirão Preto, SP, Brazil (2013-14)

• Underdeveloped beans (center cut is not closed)

• Dead embryo beans• Low density: <650 g/lt• Woody and astringent

cup• Price: C – 20 points

Structure of coffee world production (2013)

• Out of 145 million bags of coffee produced in 2013:

• Robusta increased its share to 41% (60 million bags of coffee)– Early 1980s: 30%

– 2020: projected 50%

• Brazilian Arabica naturals 32% (47 million bags)

• Arabica milds only 27% (38 million bags)

Colombian milds

12.3 M 9%

Other milds

26.3 M 18%

Brazilian naturals46.7 M

32%

Robustas59.9 M

41%

Source: ICO, 2013

• Out of 113 million bags of coffee exported to all destinations in 2012-13 (Oct-Sep)

• Robusta accounted for 39%

• Arabica naturals 29% (but there may be other naturals unaccounted for)

• Arabica washed 32% (which is an overestimated figure)

Composition of world coffee exports (2012-13)

Colombian milds, 10.2 M

9%

Other milds, 25.8 M

23%

Brazilian naturals, 33.1 M

29%

Robustas, 43.9 M

39%

Source: ICO, 2014

Washed Arabicas, 36.0 M

32%

Arabica naturals, 33.1 M

29%

Robustas, 43.9 M

39%

Coffee export market structure (2013)• Commodity markets (ICE, LIFFE)

– Share: ≈70% • Robusta: ≈ 36% (paid at around ≥ 50% of C

prices; arbitrage was only US$ 0.50 at the end of 2013 but is now more than US$ 1.00/lb)

• Arabica naturals: ≈ 23% (paid at – C prices)(i.e. Brazilian unwashed)

• Arabica washed: ≈ 11% (paid at ≤ C prices)

• Sustainable markets (organic, Fair Trade, sustainable certified)– Share: ≈20%

• Arabica washed: ≈ 15% (paid at C + 10/30 points)

• Arabica unwashed: 3% (paid at – C + 10/30 points)

• Robustas: <2% started to be certified

• Premium markets (specialty, gourmet)― Share: ≈10% (37% of total US coffee consumption)

• Fine Robustas: <1% (paid at LIFFE+ prices) (i.e. Indian washed and Ugandan milds near C prices; Conilon CD LIFFEE+20%)

• Arabica naturals: <4% (paid at C+ prices) (i.e. Yemen, G2-3 Harrar, etc.)• Washed Arábica: >6% (paid at C+ prices) (i.e. 70% of Guatemalan exports)

Source: ICO, 2014

World exports 2012-13 (Oct-Sep): 113 Million bags

International market drivers

• In Brazil and Vietnam farmers get 85 to 90% of the FOB prices

• In the rest of the world this share is on average 65-70% of FOB prices

• However, Brazil and India have started the push towards fine robusta differentiation

Origins Surface Production Productivity (ton/ha)

Vietnam + Brazil 25% 50% 2.5-7.0

Rest of the world 75% 50% 0.5-1.0

Uganda 0.6

Robusta coffee market trends

• Production is expanding and will represent half of global coffee production– Vietnam, Brazil and South East Asian countries will the main base of

production increases

– Most of this growth will meet an increased demand in emerging and consuming markets

– Robusta stocks have seen historic lows

• Robusta markets started to differentiate considerably– Sustainable markets are promoting robusta certification (organic, FT, 4C)

– Roasters in non traditional differentiated markets have successfully experimented with robusta blends in recent years and did not went back to their traditional blends (without robusta)

– Specialty coffee businesses like Blue Bottle or Nespresso are demanding bigger volumes of fine robustas, not only for espresso blends but also for single serve products.

– The rates of substitution are increasing against lower density and quality naturals and washed Arabicas. However, demand for fine robustas represents a new trend in which robustas add complexity to high quality blends.

Outstanding African robustas. The price?Type Origin Score Density Cup profile

Washed robusta

Rwanda,Kai Co

90 760 g/l Honey, blackberries, floral, orange, high acidity, fullbodied

Naturalrobusta

Uganda, Bunjako

86 750 g/l Blueberries, chocolate, spicy, good acidity, fullbodied

Washed Iganga

Uganda, 88 760 g/l Molasses, chocolate, fruity, olives, high acidity

Natural Angkole

Uganda, Kibinge

85 780 g/l Fruity, molasses, cinnamon, fullbodied

NaturalLibusta

Uganda, Luwero

87 790 g/l Minty, honey, grapefruit, chocolate, high acidity, fullbodied

Washed robusta

Tanzania 85 750 g/l Soft, molasses, cinnamon, milk chocolate

Washed robusta

Camerun 84 780 g/l Chocolate, caramel, spicy notes, high density (780 g/l), good acidity, fullbodied

Washed DRC

Kivu, DRC 86 770 g/l Chocolate, spicy, woody

Washed peaberry

Madagascar

83 750 Lime, chocolate, spicy

What is quality?

• What is quality?– A set of attributes that satisfy consumers’ preferences– Compliance with specific standards (whatever its sophistication)– Fitness of use / convenience

• For robusta coffee all these definitions refer to a few key attributes:– Intrinsic attributes (strong correlation between physical and

sensory attributes)• Green bean cleanness (physical evaluation)• Coffee-like flavor and aromas (sensory evaluation)

– Extrinsic attributes (social, environmental and safety standards)• Branding• Certification

Standards for robusta coffee quality

• International standards– ICO

– LIFFE

– CQI

• National standards and frameworks– Vietnam

– Brazil

– Indonesia

– India

– Uganda

Clean cup

Origin

Certification of origin and geographical indication marks

Grading systems• No. of defects• Screen size• Cup cleanness

Clean cup

Origin

Quality standards in different markets

Markets Share Types Key Quality Attributes Grading System

Co

mm

od

ity

70%

Robusta

W Arabica

Nat Arabica

Yield and level of cleanness

Level of cleanness

% of defects by weight

# of defects, bean size and cup

cleanness

Sust

ain

able

20%

Robusta

W Arabica

Nat Arabica

Sustainable certification

standards

# of defects, bean size and cup

cleanness

Pre

miu

m

10%

Robusta

W Arabica

Nat Arabica

Cup quality# of defects, origin and cup

quality

What is fine robusta coffee?

• The first condition for quality is cleanness.– A coffee product with more than 26 defects cannot bring about

high quality attributes – ICO recommends not to export coffee with more than 86 defects

for Arabica lots and 150 defects for robusta (ICO, Res 420:2004)

• Origin compounds all natural and genetic factors of quality in a unique terroir. Origin can only be traced and profiled. – Robusta grading can be carried out for up to 5 grouped lots– Mixed robusta lots cannot show distinctive attributes

Clean cup

Origin

Distinctiveness

Green Conilon Classification in Brazil

Type 2 3 4 5 6 7 8

Defects 4 12 26 46 86 160 360

NYSE-LIFFEE Grading system

• NYSE-LIFFE 409 contract for robusta futures grade quality according to defects’ percentage weight and defines premiums/discounts of + US$1.38/Qq to - US$4.14/Qq (100 lb)

• At the pick of Arabica prices, sour and unripen robusta beans were no longer considered defects at LIFFE

Maximumdefects allowed

by weight

Maximum foreign matter

by weight

Sample size(300g)

Incentive / discount

(per 100 lb)

Premium 0.5%(1.5 g)

0.2%(0.6 g)

Min 90 over screen 15Min 96% over screen 13

+ $1.38

Grade 1 3.0% (9 g)

0.5%(1.5 g)

Min 90% over screen 14Min 96% over screen 12

Base Price of the contract

Grade 2 5.0% (15.0 g)

1.0%(3.0 g)

Min 90% over screen 13Min 96% over screen 12

- $1.38

Grade 3 7.5% (22.5 g)

1.0%(3.0 g)

Min 90% over screen 13Min 96% over screen 12

- $2.76

Grade 4 8.0% (24.0 g)

1.0%(3.0 g)

Min 90% over screen 12 - $4.14

Market failure points

• Price discovery mechanism for fine robustas is missing (as it happened to Arabicas 30 years ago) – There are no significant price incentives for quality based

on LIFFE standards

– Grading is based on defective beans’ percentage of total weight and general commodity attributes

• Evaluation of robustas’ quality lacks transparency– Premiums for prime Robustas is marginal (despite being

used as a basis for high quality roast coffee blends)

• A more consistent grading system for fine robustaswould encourage market differentiation

• During 2011-14 robusta prices have been fairly stable at around $100/Qq level, but like in 2009-11 they failed to follow the upward trend of Arabica coffees in 2013-14. Arbitrage is again around USD 1/lb, that is 100% of the average price of robusta coffee.

• In 2009-10 LIFFE downgraded quality standards by considering immature and sour beans acceptable).

• West Europe consumes around 40% of world robusta production by using steam cleaning (wet polishing).

• Access to Robusta in upper markets influences to a certain extent the price structure and rates of substitution of other types of coffee (but it is not clear the rates nor the substitution mechanisms at play)

0

50

100

150

200

250

300

US

dll/

10

0 lb

Daily weighted average price of coffee, ICO 1998-2014*

Colombian Mild Arabicas

Other Mild Arabicas

Brazilian Natural Arabicas

Robustas

Arbitrage between New York and London future markets

Source: ICO, 2014

Options for higher quality and value?

• Given these institutional arrangements, African coffee farmers have few options:

• Increasing productivity and efficiency:– At least 2.5 ton/ha– Access to inputs and primary processing infrastructure

• Adding value through dry milling infrastructure:– Dry polishing and sorting of defects– Wet polishing

• Adding value through productivity and cup quality– Producing at least 2.0 ton/ha with high cup quality

• Adding value through industrialized products

Robusta dry polishing and sorting

Green beansInitial MC 10.5-11.5%

Hulling & polishing

Polished green beansMC 10-11%

• Through consistent sorting and repassing, the industry may clean up low grade robustacoffees

• It may get rid of 5 to up to 40% of lower grade beans to achieve consistency and higher quality

Size sorting

Density sorting

Color sorting

Robusta coffee wet polishing

Used in Western Europe and Vietnam for upgrading low quality coffee beans.

Can be used for both, robusta and Arabica low coffee grades with:

• Harsh bitter taste

• Earthy and musty smell and taste

• Acrid acidity (ferment)

After steam treating robusta coffees a higher percentage can be added to Arabica blends

Green beansInitial MC 10-12%

MoisteningMC 25-35%

ExtractionSaturated steam

DryingVacuum drying

CoolingFinal MC 11-12.5%

Low pressure steam

Low & high pressure steam

Fresh air

FINE ROBUSTA GRADING PROTOCOLS

CQI fine robustas grading system

• With the invaluable assistance of UCDA, one of the few places in which robusta was actually cupped, the CQI carried out 8 international workshops (2008-2010) to assess the potential for a fine robustas’ grading system

• After almost 3 years of work the CQI managed to develop new standards for high quality robustas. – Around 300 robusta samples from more than 20 robusta producing countries

were evaluated.– High quality coffees were found in all regions, particularly from the following

countries, ranging from 80 to 90 points:• Africa: Cameroon, RD Congo, Tanzania, Rwanda, Uganda and Madagascar; • Latin America: Brazil, Ecuador, Guatemala and Mexico. • Asia: India and Indonesia

• As a result of these workshop a full set of physical inspection and sensory evaluation protocols were developed. In the same year a new R Grader Certification course started to be offered internationally.

• Up to today there are more than 230 certified R Graders from 21 countries, of which Uganda, Brazil, India and Indonesia deserve special mention due to the importance of these countries in the robusta market, both in terms of volumes and quality potential.

Initial impact of fine robusta framework

Discoveries• Wild and natural hybrids with high quality cup and outstanding densities;• Regional profiles of extraordinary cup profiles

Innovation• New perspectives on roasting, extraction and flavor modulation of robustas• Understanding of robusta flavor complexity• New processing methods to produce high quality robustas

Institutional changes• New quality standards for fine robusta in Uganda • CQI R Certification for fine robustas• Set up of Center of Robusta Excellence in UgandaBusiness initiativesConilon Brazil, a farmers’ business initiative in Spiritu SantoIndian farmers are using the R certification to get higher prices

A new Robusta Center of Excellence

• UCDA and Abi Trust, with the assistance of CQI, set up earlier this year the Center of Robusta Excellence (CoRE) of Uganda, charged with 3 main objectives:– To promote the culture of quality among farmers and all

market actors through trainings and practical demonstrations

– To develop applied research and design on BAP and BPP for fine robustas, and innovation in processing methods

– To map, profile and promote Ugandan high quality robustacoffees

• CoRE will set up 5regional centers and many demonstration plots

Fine robustas grading system

CQI – UCDA Fine Robusta Coffee Classification System

Green bean

grades

Fine Robusta Premium Robusta Off Grade Robusta

Max 5 defects Max 8 defectsMore than 8

defects

No Primary defects allowed Primary and secondary defect can be present

Bean Size No more than 5% variance from contracted specification

Moisture Content 10~12% (Washed) 10~13% (Natural)

Roast Uniformity No Quakers Maximum 3 Quakers Over 3 Quakers

Defects

Category 1

Defect

Equivalence

Defects

Category 2

Defect

Equivalence

Full Black / Noir Complet 1 Partial black / Noir Partiel 3

Full Sour, tany oils / Aigre

Complet

1 Partial sour / Aigre Partiel 3

Dry pod / Cerise sec 1 Chalky, white, bleached / blanchi 5

Fungus damage / infection de

champignon

1 Floater, spongy / Flottant 5

Foreign matter / matière

étrangère

1 Withered/ shriveled / desséché 5

Severe insect damage /

Blessure d’insect grave

5 Unripe, immature, green / Immature 5

Shells / Coquille 5

Broken, chipped, cut / Casse, brisure 5

Husk, dry pulp / Brisure de coque, coque 5

Slight insect damage / Blessure d’insect

partiel

10

Sample size: Green Coffee 350 grams; Roasted Coffee 100 grams

GREEN GRADING STANDARDS

Sensory evaluation protocolMETHODOLOGICAL ISSUES

Sensory evaluation of robustas required some adjustments

• A new format (acidity and bitterness represented a challenge)

• Sample roasting protocol (robusta develop different color patterns). While in Western Africa robusta coffee is over roasted, in Uganda cuppers used to apply a very light roast

• Extraction

ROASTING PROTOCOL

• Robusta sample roast color should be medium to medium-dark, which means on the M-Basic (Gourmet) Agtron scale:

– Robusta whole bean reading should be approximately 48-53, depending on the density and sugar concentration of the beans;

– Whereas the ground should be approximately 75-78.

• Sample roasting time: 9 to 13 minutes, depending on bean density. It is recommended to roast with medium high initial temperatures in order to avoid over roasting.

• Sample should be roasted within 24 hours of cupping and allowed to rest for at least 8 hours.

Sensory evaluation protocolBREWING PROTOCOL

• Grind particle size should be medium coarse: 70% to 75% of the particles passing through a U.S. Standard size 20 mesh sieve.

• Roast coffee to water ratio is 1:17, or 8.75 grams of roast coffee per 150 ml of water. This ratio allows better flavor modulation and balance

• Water quality:• Water temperature at the time of pouring onto the cups should be near boiling point: 92

to 93 °C).

• Water dissolved solids: around 150 ppm (acceptable range 75-250)

• Calcium hardness: around 68 mg/L (acceptable range 17-85 mg/L)

• Total alkalinity: near 40 mg/L

• pH: near 7.0 (acceptable range 6.5-7.5)

• 5 cups from each sample should be prepared for sensory evaluation purposes.

• Brewing time should be 4 minutes and cupping should start at around 60 °C (lower temperature than Arabica). As long as Robusta coffee beans are denser, extraction is slower than with most Arabica coffees. However, robusta also overextracts easily, so cupping should be performed at a faster pace.

Fine robustas cupping format

• CQI’s fine robustas cupping format is similar to SCAA’s Arabica cupping format: 10 attributes and a minimum of 80 points out of 100 possible to be considered fine robusta. However, it shows some differences

• It evaluates 2 pairs of attributes in relationship with each other:– Salt/acid, because chemically considered they are two sides of the same conductivity

phenomena

– Bitter/sweet, because the main bitter taste modulation factor is sweetness

• As long as it does not compensate for sweetness (do not give away points), fine robusta’s format has 3 points less than the Arabica format.

How to improve robusta quality and value?

• Economic incentives

• Genetic improvement

– Mapping and researching genetic resources

– Two-feet genetic improvement strategies:

• Science based projects (mapping and selecting disease resistance and high productivity elite genetic materials)

• Farmers based adaptive strategies. Encourage landrace adaptation, certified nurseries and propagation projects

– Better extension service and stronger farmers organizations

• Best Agricultural Practices

• Innovative processing methods

Picking high quality cherries

• Optimum ripeness is paramount for maximizing aroma, sugars and acidity, as well as minimizing chlorogenic acids

Robusta value chain and processing innovation

1

• Genotype (especie, variety, progenie)

• Cropping system (BAP for fine robustas)

2

• Picking methods

• Processing methods (BPP for fine robustas)

3

• Roasting process

• Blending

4 • Extraction (grinding, brewing, extraction)

Upgrading coffee institutions– Upgrading robusta quality and establishing a second

robusta value chain:• Improving national regulatory frameworks and promoting

cooperation around international standards• Setting up long term R&D for genetic improvement, as well

as fertilization, cropping and processing best practices

– Establishing transparent grading systems and marketing practices:• Developing a market segment for fine robustas• Labeling and branding regulations

– Training and certification programs:• Growers• Coffee cuppers • Agronomists and extension workers• Roasters

Coffee Stakeholders

Representation

Research and Development

National R&D Agenda

National R&D Network

Genetic Resources

Management

Extension Service

Certified PSP

Good Practices

System (GAP & GPP)

Network of demo plots

Input markets (tools, seedlings and fertilizers)

Certified SME nurseries

Licensed inputs and fertilizers

SME

Certified seed-producing

farmers

Quality Control & Grading

System

Quality Control Unit

(labs)

Standards and Grading

System

Marketing System

Auction system

Marketing & branding

Market intelligence

• Coffee laws and regulations (norms, standards and grading system)

• Coffee Fund

Farmers associations Business associations (buyers,

processors, roasters, exporters) Government representatives (MoA)

Key coffee institutions worldwide

Changing robusta quality paradigmesXX Century Paradigms XXI Century Paradigms

Quality Quality was defined by yield and number of defects. Good quality lots came from dry mill preparations (repassing) and wet polishing

High quality robustas come from unique microclimates, cropping and processing methods. The key for quality is positive modulation of bitter taste.

Grading system

Number of defects (i.e. classified by % weight at LIFFE). Low prices were critical to sustain the soluble industry

Based on both, green bean attributes (density, number of defects) and cup quality.

Wet mill Wet processing and polishing have been the main options to produce higher quality robustas

Fine robustas can be produced with any processing method, wet or dry. Innovation will be required.

Fermenta-tion

Functional, the main objective is to speed up processing and drying

Substantive, its main objective is to take advantage of biochemical changes: aroma, organic acids and exosmosis

Drying Fast and using whatever means necessary to achieve fast drying: high temperature and air flow

Should be efficient, low temperature and encouraging osmotic pressures (evening out of internal moisture)

Seed integrity

Only cut and broken beans were considered defects

Seed viability and integrity of organic materials is vital to keep quality in place