In the lush landscapes of the Bromo-Tengger-Semeru mountain slopes, a fascinating exploration into the world of Robusta coffee is brewing. A recent study led by Kiki Fibrianto from Universitas Brawijaya dives deep into the traditional and lab-scale roasting techniques of unpeeled Robusta coffee, shedding light on how these methods could reshape the commercial coffee scene.
Traditionally, coffee lovers might think of the meticulous processes that go into producing their favorite brew, often visualizing the careful removal of the coffee cherry’s outer skin. However, in certain pockets of Indonesia, particularly in Benjor and Jabung, farmers have opted for a different approach, leaving the pericarp intact throughout processing. This method not only aims to boost yield but also makes the coffee more accessible to consumers who might be looking for a budget-friendly option without sacrificing quality.
Fibrianto’s team observed the entire production process in three regions—Benjor, Jabung, and Wonorejo—documenting the nuances of how each area approaches coffee cultivation and processing. The study didn’t stop at just watching; it rigorously compared the sensory qualities of coffee roasted in traditional ways versus those subjected to controlled lab-scale methods. What they found was striking. “Our results indicated that the traditional practices in Benjor and Jabung yielded coffee with cupping scores above 70,” Fibrianto noted, highlighting that these scores meet the standards for good commodity-grade coffee.
But the surprises didn’t end there. The coffee from Wonorejo, which initially didn’t score as high, showed remarkable improvement when roasted under lab conditions. The controlled roasting process not only enhanced its flavor profile but also elevated the sensory experience of the coffee, making it competitive with its counterparts from Benjor and Jabung. “The lab-scale roasting brought out sweet flavor notes that were previously masked in traditional methods,” Fibrianto explained.
This research stands to have significant commercial implications. With the growing global demand for quality coffee, understanding the impact of different roasting techniques could help local farmers optimize their processes, potentially leading to higher profits and a stronger foothold in the market. By embracing lab-scale methods while respecting traditional practices, farmers might find a sweet spot that satisfies both the palate and the pocketbook.
The findings from this study, published in “Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering,” not only add a layer of depth to our understanding of coffee production but also open doors for future innovations in agricultural practices. As the world of coffee continues to evolve, this research could very well be a catalyst for a new wave of sustainable and profitable coffee farming in Indonesia and beyond.