Universitas Brawijaya (UB), together with Kembang Galengan, Bumi Kopi Malang, and Sumber Wandhe Coffee Lab from Jombang, held a “Public Cupping Kopi” event at Bumi Kopi, Selorejo Street, Lowokwaru District, Malang City. The event aims to introduce the distinctive taste of coffee grown around the biosphere reserve in East Java.
This activity presents various competent speakers, including Prof. Luchman Hakim, Ph.D., as Head of UB Research and Innovation Directorate, and Dian Siswanto, Ph.D., Head of the Doctoral Service Team of the Biosphere Reserve. In addition, several coffee experts such as Mochammad Shobari Karim, owner of Sumber Wandhe from Wonosalam, Adreng Pangandika, Q Arabica Grader, and Ayudha Pradhana from Bumi Kopi, also contributed with a deep understanding of the character of local coffee.
Ayudha Pradhana explained that the types of coffee tested included Arabica, Robusta, Liberica, and Abeokuta, each of which offers different taste and aroma characteristics. These various types of coffee have distinctive flavors depending on the processing process.
According to Luchman Hakim, this event is important to promote local coffee, especially lesser-known varieties, such as Liberica, which have great potential in facing the challenges of climate change. Liberica coffee can survive in drastically changing climate environments, making it important to preserve.
A total of 30 participants consisting of UB and Malang State University (UM) students, coffee farmers, roaster owners, and the general public, took part in this event. Participants not only gained experience in getting to know the taste of coffee from the biosphere reserve area but also learned about the importance of preservation and sustainability in the coffee sector.
Dian Siswanto, as the Head of the Doctoral Service Team of the Biosphere Reserve Strategic Area, said that support for the community around the biosphere reserve through the development of superior products such as coffee will continue to be provided.
“We are trying to support the strengthening of community capacity in organizing agrotourism and developing superior products, one of which is coffee,” said Dian.
This activity featured 16 coffee samples with various processing methods that created a rich variety of aromas and flavors. There are Arabica Mosto Black Tea which has a blueberry and strawberry aroma, Liberica with tropical nuances such as jackfruit with a touch of light spices, such as cinnamon, and Excelsa Anaerobic 120H with exotic aromas such as Cherries, Dates, Oranges, Jackfruit, green grapes.
Through this activity, UB together with its partners hopes to increase public appreciation for local coffee, especially in conservation areas. [pon/UB PR/ Trans. Iir]
