Sensory profiles of Robusta coffee (Coffea canephora) genetic resources from the Democratic Republic of the Congo

Abstract

IntroductionThe genetic diversity of Robusta coffee (Coffea canephora), a cornerstone in the global coffee industry, remains not fully explored, leading to a significant gap in our understanding of its sensory intricacies. Our study evaluated the sensory quality potential of the Robusta cultivars from the INERA Coffee Collection in Yangambi (the Democratic Republic of the Congo), the local wild diversity, and their hybrids.MethodsWe evaluated the sensory attributes of 70 genotypes representing the genetic structure of the coffee collection. Of those 70, 22 genotypes were evaluated for two consecutive years to assess the consistency of the sensory quality. Standard coffee cupping with the Fine Robusta Standards and Protocols was enhanced through sensory descriptors from the Coffee Taster’s Flavor Wheel. Each genotype’s sensory profile was constructed based on the Total cupping score and the frequency of reported sensory descriptors. The Total cupping score ranged from 75.75 to 84.75, with a substantial variation in sensory profiles, even within a genetic cluster.Results and discussionNutty/Cocoa was the most frequently reported descriptor class. The sensory profile ideotype exhibits a high frequency of Fruity, Sweet, and Sour/Fermented descriptors and a low frequency of Green/Vegetative, Other, and Roasted descriptors. Evidence suggests that the sensory profile of a genotype is consistent over two harvest years. Genotypes with promising and unique sensory profiles were discovered within the cultivars and the wild – cultivar hybrids. The genetic diversity of wild and cultivated Robusta in the Democratic Republic of the Congo could play an essential role in understanding and improving its sensory quality.