CQI's Fine Robusta Protocol: A Technical Breakdown

9. CQI's Fine Robusta Protocol: A Technical Breakdown

Introduction

For quality control professionals, here's a closer, more technical look at the specifications behind CQI's Fine Robusta protocol.

Why This Matters

Precise technical knowledge of the protocol helps quality control teams replicate testing conditions accurately and interpret results correctly.

Main Explanation

The Fine Robusta protocol, developed with the Uganda Coffee Development Authority and published in 2019, specifies exact sample sizes: green coffee samples of 350 grams (±0.2 grams) for defect and physical analysis, and roasted samples of 100 grams (±0.2 grams) specifically for counting quaker beans.

Moisture content is expected to fall within a defined range — typically 10–12% for wet-processed coffee — since moisture outside this range can affect both storage stability and cupping results. Bean size is assessed via screen retention, with size deviation generally required to stay within 5% of the buyer's contractual specification, unless otherwise agreed.

On the sensory side, the protocol specifies a standardized cupping form with Robusta-specific attributes — including salt/acid ratio and bitter/sweet ratio in place of traditional acidity scoring — evaluated by certified R-Graders following calibrated procedures to ensure consistency across different testing locations.

Comparison Table

Real Examples

A quality control lab preparing a sample for Fine Robusta submission would weigh out precisely 350 grams of green coffee, separately roast a 100-gram sample for quaker counting, and verify moisture before sending anything to cupping.

Faq

Why are sample sizes so precisely specified?

To ensure consistent, comparable results across different labs and testing locations.

What happens if moisture is outside the expected range?

It can affect both physical grading results and cupping quality, potentially disqualifying a lot.

Is bean size deviation always exactly 5%?

This is a commonly cited standard, though exact terms can be set by contractual agreement.

Who developed these technical specifications?

CQI, in partnership with the Uganda Coffee Development Authority, published in 2019.

Can producers test against this protocol themselves before export?

Many exporters and cooperatives run internal pre-checks using the same specifications before formal grading.

Conclusion

Behind every Fine Robusta score is a set of precise technical specifications — details that matter enormously for lab consistency, even if buyers rarely see them directly.

Cta

Need lab-grade technical documentation for a Fine Robusta purchase? OCC can provide full specification sheets on request.

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