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Conferencia International deCoffea canephora
Ted R Lingle14 June 2012
Mission:
“Work internationally to improve the quality of coffee and the lives of the people who produce it.”
Adding Value to Robusta:
A Solution For aMore Sustainable Future
For Robusta Coffee Farmers
Coffee Quality Institute
The Problem:• Prices: 1980 – ‘99 Avg = $1.13 / lb 2000 – ‘10 Avg = $0.55 / lb
• Volumes: Vietnam – 2010/11 = 19.6M bags Brazil - 2010/11 = 11.5 M bags Africa - 2010/11 = 7.3 M bags Indonesia – 2010/11 = 6.8M bags
Coffee Quality Institute
The Opportunity • Expanding Market - Scarcity of Quality
• Genetic Material – Cup Characteristics
• Infrastructure - Existing Niche Market
Coffee Quality Institute
The Strategy
• Develop Robusta Standards•Standards•Education•Ethics
• Institutionalize Existing Niche Market
• Re-Position Robusta “Fine” Coffees:◦Awareness◦Trials◦Usage
Coffee Quality Institute
The Protocols• Four Initial Robusta Workshops:
• Kampala – August 2009• Accra – November 2009• Kampala – March 2010• Kampala – June 2010
• 63 Workshop Participants – 16 Countries
Uganda Coffee Development Authority
Coffee Quality Institute
The Protocols• Six Follow-up Robusta Workshops:
• Uganda – March & September 2011• Brazil – August & December 2012• Indonesia - November 2011• Tanzania – March 2012
• 54 Licensed “R” Graders – 12 Countries
Uganda Coffee Development Authority
Coffee Quality Institute
Coffee Quality Institute
Robusta coffees can be differentiated in the same manner as Arabica coffees:
- by cup, and - by grade
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
Coffee Quality Institute
Cup Attributes are slightly different:
- Bitter/Sweet Aspect Ratio
- Salt/Acid Aspect Ratio
Robusta Taste Attributes
QuickTime™ and aTIFF (Uncompressed) decompressor
are needed to see this picture.
Sample roasting for Robusta coffees is different than for Arabica coffees:
- Darker Bean Surface
- Wider color spread between whole bean and ground
Sample Roasting
Training program for Robusta cuppers is similar to the one for Arabica cuppers
22 Individual Tests
Training Program
Accurate differentiations based on cup quality can be made consistently:
80+ points = “Fine” Robusta Coffee
Cupping
Robusta origins present recognizable flavor differences
Robusta coffees can be differentiated by taste
Triangulation
Unique aromatic traits require:
a different flavor vocabulary for Robusta coffees
Aromatic Differences
Taste differences require adjustments in the taste recognition testing:
- Acetic Acid vs. Citric Acid
- Potassium vs. Sodium Chloride
Taste Differences
“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”
Steam Cleaning
By Cup - “Fine Robusta” = 80+ points
By Grade – “Fine Robusta”= 5 or fewer defects
Differentiating Robusta coffees is the essential next step in building a brighter future for ALL coffee farmers worldwide.