ABSTRACT
Elevation and roast profile are critical factors impacting coffee beans’ quality and flavor. Robusta coffee, with its distinct characteristics and growing popularity, offers an opportunity to explore how these factors influence cupping quality. Sultan Kudarat and Maguindanao provide a unique geographic origin for Robusta coffee production, yet the region’s coffee quality potential remains unexplored. This study investigates the impact of elevation and roast profile on the cupping characteristics of Robusta coffee beans, examining the interplay among geography, processing, flavor, and profile. An experimental study combining technical evaluation and a descriptive survey reveals that elevation has no significant influence on sensory attributes, while roast profile plays a critical role. Specifically, medium roast(100-700 msal) yields the highest sensory scores, outperforming light and dark roasts. These results provide valuable insights for coffee producers and processors, informing best practices for optimizing roast profiles to unlock the full potential of Robusta coffee in Sultan Kudarat and Maguindanao.
Keywords: Coffee Roasting, Robusta Coffee Beans, Roasting Process, Roasting profile and Temperature, Physical and Sensory Attributes, Coffee Quality.
https://doi.org/10.65494/pinagpalapublishing.282
