1. LESSONS LEARNED In Pursuit of “Fine” Robusta Coffees 10 th Annual AFCA Conference Uganda – February 14, 2013 Ted R Lingle CQI Senior Advisor

2. Coffee Quality Institute Mission: “Work internationally to improve the quality of coffee and the lives of the people who produce it.”

3. Adding Value to Robusta: 2009 – 2013: 16 Workshops Uganda-5; Brazil-3; Indonesia-2; Korea-2 USA-2; Gana-1; Tanzania-1 “R” Graders – 72 from 12 Countries Coffee Quality Institute

4. Adding Value to Robusta: 100+ “Fine” Robusta Coffees Cupped: Uganda – 30% Brazil – 30% Indonesia – 20% India – 10% Mexico – 2% Guatemala – 2% Tanzania – 2% D.R. Congo – 2% Others – 2% Coffee Quality Institute

5. Experienced Cuppers “searching for answers” Coffee Quality Institute

6. Essential difference: - Bitter/Sweet Aspect Ratio - Salt/Acid Aspect Ratio Robusta Taste Attributes

7. Accurate differentiations based on cup quality can be made consistently: 80+ points = “Fine” Robusta Coffee Cupping

8. Unique aromatic traits require: a different flavor vocabulary for Robusta coffees Aromatic Differences

9. Robusta origins present recognizable flavor differences Robusta coffees can be differentiated by taste Triangulation

10. Protocols: Roasting – longer, darker, higher temp Cupping – greater weight Flavor Attributes Salt/Acid Aspect Ratio Bitter/Sweet Aspect Ratio Lessons Learned:

11. General Observations: More difficult but more interesting to cup Triangulations easier Naturals as good or better than washed Selective picking key factor in quality Lessons Learned:

12. Coffees of Note: Natural Ugandas Washed Brazils Indonesia ◦“Java Baron” Lessons Learned:

13. Coffees of Note: India ◦“Kappi Royale” D.R. Congo Guatemala ◦“Fruity” Lessons Learned:

14.  Taste differences require adjustments in the taste recognition testing: - Acetic Acid vs. Citric Acid - Potassium vs. Sodium Chloride Taste Differences

15. Competitive Advantages Higher yields Lower production costs More disease resistant Natural (dry) processing Higher ambient temperatures

16. Basic Farmer Training Leave cherries on tree for longer time Selective picking is “Key” to quality Induce “dry fermentation” ALWAYS remove defects

17. Differentiating Robusta Coffees “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”

18. High Robusta Standards By Cup - “Fine Robusta” = 80+ points By Grade – “Fine Robusta” = 5 or fewer defects

19. Global Perspective Place in “specialty” coffee market Improvement in “commercial” blends Essential for a “200+M” bag market

20. Areas of Greatest Potential East Africa – QUANTITY Indonesia – VARIETY West Africa - GROWTH

21. Conclusion Differentiating Robusta coffees is the essential next step in building a brighter future for ALL coffee farmers worldwide.

22. Thank You: Susan Corning – LEAD program Henry Ngabirano – UCDA Steve Walls – COMPETE USAID – Africa staff members Uganda Coffee Development Authority Coffee Quality Institute