STiR coffee and tea magazine

26 STiR coffee and tea | 2023 Issue 4 (August / September) "Lessons learned from arabica production are being applied to the robusta species, and the results can already be tasted in the cup." Gloria Pedroza Labin, Neumann Kaffee Gruppe Instant coffee companies are improving their products by helping farmers grow better robusta crops. ment of the market that is highly interest- ed in coffee and curious to try new tastes. The taste profile also depends on the ro- busta variety and how it is cultivated. Robusta plays well in the market in the Philippines, where it accounts for 90% of coffee consumption. But con- sumers must be willing to pay appropri- ately for robusta for it to succeed, said Pacita Juan, president of the Philippine Coffee Board. Sellers shouldn't apologize for the bean, and consumers don't neces- sarily need to be informed that a coffee is robusta, according to Juan. "Many coffee shop owners offer a house blend that features a robusta of a certain origin or roast. Consumers look for experimentation from different roast- ers and end up not just being loyal to one," Juan said. "As a consumer in the Philippines you can pick and choose, even between a fine robusta and a ro- busta of commodity quality. This range of choice will contribute to the sustain- ability of the product," Juan said. Makers of ready-to-drink beverages often seek robusta to take advantage of its higher caffeine content, said Encafe's Davila-Hermeling. Cold brew coffee, in- cluding the trendy nitrogen-infused ver- sion, works well with robusta. So do iso- tonic drinks. Beyond beverages, robusta can be used to make caffeinated chewing gum, nutritional supplements, or even cosmet- ics. "It does wonders for the skin," said Coffeelab's Menon. Processing methods Regardless of attitudes toward robusta within the specialty coffee segment, con- sumers have not rejected it, noted Juan. There's a market for the bean not only in commodity products but in the expand- ing fine robusta segment. The bad image of robusta owes a lot to bad processing, said NKG's Labin. To increase quality of the cup, you need to focus on post-harvesting processes and select the right one. In countries where robusta is widely farmed, such as Uganda, Ghana, India, and the Philippines, the washed process has long been prevalent. But in recent years, robustas are following in the wake of arabica, as producers move into natu- rals and honeys. Some are experimenting with different fermentation techniques. But some trends, like fermentation with fruits, have disappointed farmers because the market underperformed, said Davila- Hermeling of Encafe. Lessons learned from arabica produc- tion are being applied to the robusta spe- cies, and the results can already be seen in the cup. It's a learning process within the industry, said Labin. Producers need to keep in mind that some processing methods are difficult to upscale, due to cost. The solution is to explore a diversity of products using dif- ferent processing methods to reach dif- ferent market segments, she said. "Robusta is not bad. You can have excellent quality with robusta. Applying certain techniques allows for a diversity of products, as well. It helps to com- municate the potential of robusta and debunk the myths around it," Labin said. Varietals In robusta-first countries like India and the Philippines, producers are well informed about the many different varieties within the species. In India, for example, you can find cultivars like 274, Peridenia, and Cof- fea Congensis (CG). "Every varietal comes with different flavor profiles and qualities in

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