Indonesian Java Robsta Coffee can replace Arabica _ Java Robusta Coffee Bean Cup Meter

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Robusta

Robusta

Indonesian coffee represents Java and Sumatra Mantenin. It is generally believed that Indonesian coffee beans have a strong aroma and low acidity. They also carry a taste similar to traditional Chinese medicine and soil. They are rich in texture and quite distinctive. For example, Java Robusta beans have a unique smell and are often used as a recipe for espresso because of their rich fat. Indonesia also has a kind of animal called civet like to eat ripe berries, and then expel coffee beans from the body, thus forming cat feces coffee. In addition, the main coffee beans in Asia are represented by Indian monsoon maraba and Vietnamese coffee.

Overall, Asian coffee beans are dense and thick, sweet and round.

Robusta is about to replace Arabica

ROBUSTA COFFEE POISED TO

OVERTAKE ARABICA

Article EXCERPTS from Agrimoney.com

Mike Neumann, former chief executive of industry giant Newman Coffee, says Robusta has begun to slowly replace Arabica as coffee production and consumption continue to rise, increasing production in economically stable countries because of its lower production costs.

"In 1950 Robusta accounted for only 13% of the world's coffee production, but by 2015 it was almost as much as Arabica's 45%."

By 2030, Robusta will have a 55% share of the world coffee market. He predicts that coffee consumption will reach 200 million bags per year, 50 million more than today. Robusta's production growth will help the market adapt to the rapid growth of coffee consumption.

Robusta is poised to overtake arabica as the more produced, and drunk coffee, the former chief executive of industry giant Neumann Kaffee Gruppe Michael Neumann said, citing lower production costs and growth in countries with stable economic records.

Robusta coffee - which accounted for just 13% of world coffee production in 1950, with the balance arabica beans has already raised its share to 45%, as of 2015.

By 2030, robusta will account for 55% of world volumes with its growth helping meet the challenge of coffee consumption which he forecast then reaching 200m bags, some 50m bags more than current volumes.

In addition to coffee consumption driven by the growing population, coffee drinks are also more popular due to the continuous improvement of coffee taste.

Besides being spurred by a growing world population, coffee drinking is being lifted by an increased taste for coffee

Robusta's rise in the world coffee trade stems mainly from growing countries such as Viet Nam, which have stable exchange rates that mitigate price fluctuations in sales and supply.

At the same time, many arabica growing countries are experiencing a "crisis" that has helped boost robusta's slow growth in central america and carried the impact to africa, all the more indicative of the "quiet shift from arabica to robusta," neumann said at the milan world coffee forum.

Robusta's strengthened grip on the world coffee trade stems in part from its adoption by countries, such as Vietnam, which have a stable exchange rate , cushioning price volatility in sales and purchases for growers.

Meanwhile, many arabica-growing countries have suffered "crisis", which has helped slow growth in Central America and send it into reverse in Africa, which will continue to "accentuate the trend away from arabica towards robusta", Mr Neumann told the Global Coffee Forum in Milan.

In addition, coffee farmers and roasters have made significant progress in Robusta quality, giving Robusta, which has long been rated as inferior to Arabica coffee beans, a once-in-a-lifetime opportunity to make a comeback.

Furthermore, coffee growers and roasters have achieved a "significant improvement" in the quality of robusta, which has historically been seen as inferior to arabica beans on this score.

- Excerpt from Robosta coffee poisoned to overtake arabica, industry veteran says, Agrimoney.com-30, Sept, 2015

ROBUSTA LEAF

Coffea canephora (Coffea robusta)

LEAF COMPARISON

EFESDFE

Robusta Quality and Value

ROBUSTA QUALITY AND VALUE

There are several elements to improving Robusta's quality: establishing a transparent grading system, marketing trials, and providing standardized training and certification programs. CQI(Coffee Quality Institute) and its partners have been leading the way in these areas, CQI is the industry leader in coffee quality and the pioneer of coffee quality grading systems that are now widely used worldwide for Arabica assessment.

CQI received a lot of skepticism when it first launched its boutique Robusta coffee program a few years ago, but now its international standards are accepted worldwide and it has been working to expand the Robusta market, bringing better quality results and higher market prices to the products involved.

A few key factors to the improvement of fine robusta quality is the establishment of transparent grading systems and marketing practices as well as providing standardized training and certification programs. Most of this effort has been led by the Coffee Quality Insititute and it’s partners. CQI is the leader in coffee quality and are the developers of the coffee quality grading system now standardly used around the world for Arabica evalutation.

A few years ago, CQI first started their Fine Robusta program. Initially met with skeptism, now international standards have been adapted worldwide and Robusta continues to expand into the specialty marketplace, creating a better tasting cup and higher prices for all involved.

Choose the ripe ones

coffee cherries

very important

Choose the ripest cherries

R

Robusta cup meter

ROBUSTA CUPPING FORM

2 main differences from Arabica cup meter *

2 main differences versus Arabica Form*

The Cup Scale assesses the relationship between 2 pairs of traits:

The cupping form evaluates 2 pairs of attributes in relationship with each other:

1

- Salt/acid, because chemically they are two sides of the same ionization phenomenon.

Salt/Acid, chemically considered they are two sides of the same conductivity phenomena

2

- bitter/sweet, because the main modulating factor for bitter is sweetness.

Bitter/Sweet, the main bitter taste modulation factor is sweetness

Boutique Robusta Grading System

FINE ROBUSTA GRADING SYSTEM

* Boutique Robusta: The new standard for different markets, Dr. Manuel Diaz

*Fine robustas: new standards for a differentiated market,

Dr. Manuel Diaz

END