IMPROVING THE ROBUSTA QUALITY BY APPLYING THE BEST PROCESSING MODES

Two varieties of coffee, Arabica and Robusta, are currently produced on an industrial scale, the first one receiving the greatest popularity due to its taste characteristics. But climate change leads to a decrease in the yield of this coffee variety; therefore, agricultural producers are paying more and more attention to low-maintenance Robusta. Unfortunately, for its taste, Robusta cannot compete with Arabica when conventional technology is used. Thus, according to the SCA organoleptic assessment, the superiority of Arabica is in the range of 20...25°%, which prevents it from taking its rightful place in the market. Therefore, a new technology for processing coffee is currently being developed, consisting of the following stages. The first stage is harvesting based on the use of technical means adapted to collect ripe berries only. The second stage is multi-stage sorting to screen out defective berries and controlled fermentation. At the third stage, mechanical drying takes place for 10 hours, imitating natural sun drying conditions, and then the grain is sent to rest for a month in a reduced temperature mode. After that, roasting in optimal conditions and organoleptic evaluation are carried out to obtain the taste indicators of Arabica and Robusta ranging between 7.5% and 12.5%, which proves the effectiveness of the new technology. Since coffee roasting can be carried out extraterritorially, the priority is to preserve the grain quality during its transportation to the consumer. The preservation of the consumer qualities of coffee is more influenced by humidity and temperature controlled with single-use indicators, enabling to determine not only the kind of the impact on the product (humidity and moisture content), but also its duration with a preselected step. The use of the new technology for processing Robusta, together with tracking negative impacts during transportation, may lead to the formation of a special market segment.

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