|Tags: Robusta, Coffee, Flavour, Aroma
Method/Technology to improve robusta flavour or mitigate its negative properties (harsh, spicy, earthy flavour notes)
For many robusta coffee has a less attractive flavour and aromatic profile and is perceived as lower quality compared to Arabica coffee. However robusta coffee is more hardy in terms of drought, pest and in the range of suitable growing conditions.
Methods are sought to improve the flavour and aromatic quality of robusta coffee. The need is for any technology that leads to or enables the production of roasted robusta coffee with a flavour and aroma that is more acceptable to the consumer than it currently is (e.g. closer to that of arabica coffee).
MUST NOT involve ingredients other than coffee, unless they are considered to be processing aids
MUST NOT involve any genetic modification of the coffee plant producing the beans
GOOD: treatment/processing applicable to robusta coffee beans before or after roasting leading to improved flavour
BAD: modification of the coffee plant