We can detect presence of up to 5% of Robusta coffee in Arabica, in both green and roasted coffee.
The detection method based on molecular biology techniques developed by the expert food research technology centre AZTI in cooperation with Café Fortaleza, can detect presence of up to 5% of Robusta coffee in Arabica, in both green and roasted coffee.
Quality as a way of gaining new customers
While the rest of the world consumes around 75% Arabica and 25% Robusta coffee varieties, in Spain consumption is reversed: 36% Arabica and 64% Robusta varieties are consumed. This reduction in Arabica import is due to market pressure damaging the quality of coffee consumed. However, this data of high consumption of the cheapest variety (Robusta) is in direct contrast to the fact that the number of coffees advertised as Pure Arabica is very high. For this reason, Café Fortaleza, specialised in Arabica variety, has promoted this scientific research to check, verify and certify this claim. In particular now, that the price of Arabica is over two and a half times higher than Robusta and that quality is the only way to win customers.
As high-quality pure Arabica coffee adulteration with other lower quality varieties (Robusta) or other substitutes such as chicory or roasted malt, even in very small quantities, it is highly important for the sector as well as the end consumer and its detection attracts great interest.
Genetic Coffee Test is the first method developed in Spain to guarantee the purity of Arabica coffee in any type of coffee: a pioneering initiative on the market. At AZTI we are working on the possible creation of an accreditation seal to be displayed on coffee packages to ensure contents are exactly as stated on the label.