Organoleptic attributes of 22 robusta coffee clones and potential for specialty coffee production in Ecuador

Abstract

Coffee is one of the most important agricultural commodities in the world, enjoyed by millions of people daily and serving as a key economic driver for many producing countries. Globally, coffee production and trade influence the livelihoods of millions of farmers and contribute significantly to national economies. In Ecuador, arabica and robusta coffees are cultivated. Coffee production has been gradually declining over the past 15 years, leading to a production crisis, as the sector is unable to meet the demand from the industrial sector and grain exporters. It is recognized that Ecuador cannot compete with other coffee-producing countries in terms of export volume; however, there is a real possibility of competing in differentiated markets with high-quality organoleptic coffees. This study aimed to assess the organoleptic potential of 22 promising robusta clones based on their productive performance, processed by the dry method. The cupping was conducted in the quality laboratory of the Pichilingue Tropical Experimental Station of INIAP, following the standards of the specialty coffee association, by a panel of three SCA-certified cuppers who evaluated 10 sensory attributes. The five superior clones (NP-4024 A4, NP-3018 A19, LE-A7, Nestlé 2, and LE-A1) stood out with sensory scores above 80 points SCA, excelling particularly in attributes such as acidity, aroma, and body. These characteristics indicate their potential for specialty coffee production. These five clones have the potential (p < 0.05) to produce fine robusta coffees, which can be used to reactivate coffee cultivation with a focus on specialty coffees.

Keywords

• Sensory evaluation
• Organoleptic quality
• Specialty coffee
• Niche market
• Fine coffees