An Overview of Fine Robusta Monika Linda (a), Februadi Bastian (a*), Meta Mahendradatta (a)
a) Department of Food Science and Technology, Hasanuddin University, Makassar 90245, Indonesia
*februadi[at]unhas.ac.id
Abstract
Robusta coffee (Coffea canephora) is a kind of coffee that is historically considered to have a much lower quality that the kind of coffee the other. The process of processing post-harvest is one of the factors causing the low quality of coffee robusta it. Fine robusta is the name for robusta coffee which has a quality score goals flavors are superior. Fine robusta is obtained through the processing of post- harvest with procedures that are good and true. Fine Robusta has several criteria such as green bean colored blue-green, form of seed-free disability, scent-free of odors foreign, the size of the seeds were uniform, and have the results cupping test which recorded ten attributes of flavor with a value of >8 (fine). The article is intended to provide information about the latest on the processing of robusta coffee which has a value ideals taste superior to what is called the fine robusta.
Keywords: Fine robusta, the processing of fine robusta, post-harvest robusta coffee
