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Fine Robusta is a term that has been frequently mentioned by the coffee lovers community in recent times, not only in Vietnam but also spreading strongly in the international coffee community. So what is Fine Robusta? What standards are required to be recognized as one Robusta, is this a great opportunity for Vietnam (which is the world's largest Robusta exporter) to redefine Robusta and rise to the? upper hand. coffee-producing producing countries inTo In order to provide readers with the most comprehensive and complete overview, Helena Coffee Vietnam would like to share with you the article Fine Robusta - From concept to practice. Hope you liked this article.
Fine Robusta is a specialty coffee of the Robusta variety from a growing area with natural conditions along with special care, harvesting, and processing process. or higher (on a 100-point scale) according to the standards and evaluation procedures of the World Specialty Coffee Association (SCA), the World Coffee Quality Institute (CQI) or its online authorized agents (AST). belong to these two organizations.
History of Fine Robusta
Since 2010, the Coffee Quality Institute (CQI) has offered the Q Robusta Program to create a common language of quality for premium Robusta coffee (also known as Fine Robusta). Although arabica is the better-known species in specialty coffees, robusta is also extremely important: It is regularly consumed in many European markets as an essential element of espresso blends and it is a more productive, more durable species than Arabica, which becomes more important as climate change poses increasing challenges to the industry.
The Robusta Coffee Quality Assessment Practice Certificate was developed in partnership with the UGANDA Coffee Development Authority (UCDA) in 2010, and launched globally by CQI to improve robusta quality. , including training coffee experts in the standards for fine Robusta ( Fine Robusta ).
Robusta has begun to gain recognition in the specialty coffee world. In 2010, the International Coffee Quality Institute (CQI) published its official Fine Robusta Standard and Procedure, adapted from the Specialty Coffee Association's Arabica grading method. These protocols have participated in the Institute's Q Grader Robusta Certification, which aims to help the industry distinguish between good and bad Robusta.
In 2019, CQI recognized the increasingly urgent need and value of publishing updated standards and protocols developed for Fine Robusta.
In Vietnam - the world's No. 1 Robusta producer, recently around 2015 have gradually realized the potential of this market segment, we initially learn and disseminate knowledge through training programs. methodically according to world standards for processing Fine Robusta specialty coffee and creating a playground to evaluate and taste quality coffee through the " Vietnam Amazing Cup " contest in 2018, 2019, and 2020.
Fine Robusta evaluation criteria
Like the Specialty Arabica assessment standard, the Fine Robusta assessment needs to go through two steps:
Review of Fine Robusta – Green kernel (raw material)
There are two types of defects: Primary (main defect) and Secondary (secondary defect). Primary defect includes errors such as Full black (completely black coffee), Foreign matter (there is a foreign object in the coffee sample), Fungus or Mold (mold or fungus coffee), and Severe insect damage ( insect damage). ). Secondary defects include errors such as Broken/Chipped, Partial black (partial insect damage), and Partial insect damage (partial insect damage).
Another concept is Full defect. Full defects can include 1 to 5 Primary defects or 3 to 10 Secondary defects. For example, 1 Full black particle (Primary defect) is considered as 1 Full defect. But 3 Partial black particles (Secondary defect) is 1 Full defect.
For each sample of 350g Robusta coffee, for the coffee to enter the "Fine Robusta" threshold, the sample must have no Primary defect and only less than 5 Full defects from Secondary defect. Example: Just a foreign object such as a rock, twig, or dried coffee pods – this lot (lot) is not immediately assessed as “Fine Robusta”.
Under “Fine Robusta” is “Premium Robusta” . To be considered “ Premium ”, the lot and sample must not have more than 8 Full defects (including Primary and Secondary defects). Example: Sample has 1 grain of Full black + 1 grain of Full sour + 3 seeds of Partial black = 3 Full defects. This is still a “Premium” qualified egg.
Review of Fine Robusta – Taste (roasted beans)
CQI has its regulations on how to cup Robusta. Sample Robusta coffee must be roasted 'darker' than Arabica (Agtron gourmet color 48 with unground coffee, 78 +/- 1 after grinding). Cupping with the ratio of 8.75gr coffee:150ml water. The remaining regulations such as water quality, degas time before cupping, water temperature, cupping table area, etc are all described very clearly.
The Rise of Fine Robusta
Along with climate change, the share of Robusta coffee beans compared to Arabica has grown strongly from 25% to 40% of global coffee production. There are emerging countries like China, Myanmar, and Thailand that are making impressive strides in improving their coffee quality based on training courses from the Coffee Quality Institute and other interested parties. A particularly interesting emerging trend is the rise of fine Robusta ( Fine Robusta ).
Robusta is often overlooked because of its poor test quality. Typically, commercial Robusta beans are traded with hundreds of defects and their tested quality is not preferred. But what if Robusta is handled properly? The impact can be huge for not only the farmers who produce it but for everyone in the supply chain.
Will Fine Robusta be of interest?
The high-quality Robusta model is being moved from a focus on yield, graded in a dry mill to eliminate defects, to a more focused focus on flavor differentiation and an emphasis on pre-processing. when peeled to prevent defects.
There are more than 5,554 Q Arabica Graders around the world and only 223 Q Robusta Graders. CQI aspires to build a network of Robusta coffee experts to continue its mission to improve coffee quality and the lives of coffee producers.
“Strengthening Fine Robusta does not mean putting more pressure on Arabica producers – it means giving the end consumer the ability to taste a completely new and different product. “I believe that Robusta can add new, favored consumers to the specialty coffee market, because of its unique flavor that is completely different, Robusta producers work hard and are passionate about the quality of their products. they will receive the same recognition, rewards, and orders as specialty Arabica producers” – Mamy Dioubaté, who is working in the global agricultural value chain.
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