Improving productivity and competitiveness of Kepahiang robusta coffee through innovation and partnership

Abstract

Robusta coffee is a very strategic commodity in Kepahiang district, bengkulu province. This paper aims to (i) describe the overview, coffee quality and flavor, the financial feasibility of Kepahiang coffee farming, (ii) formulate technological innovations in increasing productivity, and (iii) formulate efforts to increase competitiveness. The paper was synthesized from literatures related robusta coffee, and it was conducted in 2019. All data were gathered from secondary data using documentation methods and the data from relevant literature were analyzed descriptively. Based on the synthesis, the productivity of Kepahiang robusta coffee is only around 774 kg/ha or still below its production potential. Kepahiang coffee was characterized as small beans with grade 5 and 6 while the total of flavor total was 80.50-85.50. Efforts to increase Kepahiang coffee productivity can be done through technological innovations such as the use of high yielding planting material, pest and disease control, pruning technology as well as postharvest and processing improvement. Increasing competitiveness can be done by developing partnerships that are designed through 4 (four) stages, namely phase 0, phase 1, phase 2 and phase 3. Technological innovation and partnership relationships are expected to increase productivity and competitiveness of Kepahiang robusta coffee.