海南罗布斯塔咖啡豆“烘”出新可能Hainan Robusta coffee beans' roasting 'reveals new possibilities

来源：海南日报

咖啡烘焙结束后，评委在进行杯测。

滚筒匀速转动，豆粒碰撞出细密脆响，如一场急促的鼓点。7月18日至19日，琼中黎族苗族自治县黎母山镇，海南农垦母山咖啡有限公司展厅内，浓烈咖啡香弥漫——2026首届海南罗布斯塔咖啡烘焙大赛琼中赛区在此开“烤”。

操作台前，16位省内资深烘焙师凝神屏息，紧盯屏幕上的温度曲线，在方寸之间展开一场关于风味的精准博弈。作为海南罗布斯塔四大产区赛的重要一站，琼中赛区指定使用产区特色豆种——海南农垦“大丰一号”罗布斯塔（水洗/一级精选），选手须在规定烘焙机上完成现场竞技。

“罗布斯塔豆从过去单一的日晒处理，发展到水洗、蜜处理、厌氧处理等多种方式，风味层次愈发丰富。”海南省咖啡行业协会秘书长符长明在现场表示，海南罗布斯塔在种植与加工领域已取得长足进步。本次赛事汇聚省内优秀烘焙师，以专业技艺诠释罗布斯塔的多元可能，既拓宽了其风味谱系，也为本土人才培养提供了实战舞台。

烘焙结束后，9名专业评委通过杯测，从干香、湿香、甜度、酸度、口感、平衡感等维度逐一打分，最终6名选手突围，晋级年度总决赛。

赛场之内热火朝天，赛场之外同样座无虚席。同期举办的产业技能提升论坛，采用“室内讲座+庄园实地教学”模式，侧重种植与处理法的知识共享。中国热科院香料饮料研究所专家详解“大丰一号”品种特性与高产栽培技术；海垦母山咖啡公司研发人员则分享了蜜处理、厌氧发酵等创新工艺在琼中的落地实践。

台下不仅有参赛选手，还有当地种植户、合作社负责人，大家边听边记，从病虫害防治到发酵温控，每一个细节都关乎下一季收成的品质。通过“产学研”紧密结合，论坛将前沿技术直送一线生产者，真正实现从种子到杯子的全链路赋能。

“我们希望借助赛事，挖掘‘大丰一号’的更多可能性。”海垦母山咖啡公司相关负责人表示，通过选手的不同演绎，探索这一自有品种更丰富的风味呈现形式，是承办大赛的重要初衷。

而从更高维度看，这场赛事不止于选拔烘焙高手，更意在搭建一个从田间到杯中的全产业链交流平台——让种植者洞悉市场，让烘焙师读懂产地，让消费者重新认识海南豆。

从单一赛事到“赛、学、品”三位一体，本次大赛打破传统竞技模式，构建起技能比拼、知识提升、产品推广协同发力的生态体系，为琼中乃至海南咖啡产业注入了鲜活动能。（记者 邓钰）

Source: Hainan Daily

After the coffee roasting is over, the judges conduct a cup test.

The drum rotates at a constant speed, and the beans collide to produce a fine and crisp sound, like a rapid drumbeat. On July 18-19, in the exhibition hall of Hainan Nongken Mushan Coffee Co., Ltd. in Limushan Town, Qiongzhong Li and Miao Autonomous County, the strong aroma of coffee permeated - the Qiongzhong competition area of the first Hainan Robusta Coffee Baking Competition in 2026 opened here.

In front of the control desk, 16 provincial and domestic deep roasters held their breath and stared closely at the temperature curve on the screen, engaging in a precise game of flavor between every inch. As an important stop in the competition of the four major production areas of Robusta in Hainan, the Qiongzhong region has designated the use of the characteristic soybean variety from the production area - Hainan Nongken "Dafeng No.1" Robusta (washed/first level selected), and contestants must complete on-site competition on the designated baking machine.

Robusta beans have developed from a single sun treatment in the past to various methods such as washing, honey treatment, anaerobic treatment, etc., with increasingly rich flavor levels. Fu Changming, Secretary General of the Hainan Coffee Industry Association, said on site that Hainan Robusta has made great progress in the fields of planting and processing. This competition brings together outstanding bakers from within the province, interpreting the diverse possibilities of Robusta with professional skills. It not only broadens its flavor spectrum, but also provides a practical stage for local talent cultivation.

After the baking, 9 professional judges passed the cup test and scored one by one from the dimensions of dry aroma, wet aroma, sweetness, acidity, taste, balance, etc. Finally, 6 contestants broke through and advanced to the annual finals.

Inside the arena, it was bustling with activity, and outside the arena, there were also no empty seats. The industry skills improvement forum held at the same time adopts the "indoor lecture+on-site teaching in the manor" mode, focusing on knowledge sharing of planting and processing methods. Experts from the Spice and Beverage Research Institute of the Chinese Academy of Thermal Sciences explain in detail the characteristics and high-yield cultivation techniques of the "Dafeng No.1" variety; The R&D personnel of Haikenmushan Coffee Company shared the practical application of innovative processes such as honey treatment and anaerobic fermentation in Qiongzhong.

There are not only contestants in the audience, but also local growers and cooperative leaders. Everyone listens and notes, from pest control to fermentation temperature control, every detail is related to the quality of the next season's harvest. Through the close integration of industry, academia, and research, the forum delivers cutting-edge technologies directly to frontline producers, truly empowering the entire chain from seeds to cups.

We hope to explore more possibilities of 'Dafeng No.1' through the competition, "said the person in charge of Haikenmu Mountain Coffee Company. Through the different performances of the contestants, exploring the richer flavor presentation of this own variety is an important original intention of hosting the competition.

From a higher perspective, this competition is not just about selecting baking experts, but also aims to build a full industry chain communication platform from the field to the cup - allowing growers to understand the market, bakers to understand the origin, and consumers to rediscover Hainan beans.

From a single event to a trinity of "competition, learning, and product", this competition breaks the traditional competitive mode and builds an ecosystem of skill competition, knowledge improvement, and product promotion synergy, injecting fresh activity energy into the coffee industry in Qiongzhong and even Hainan. (Reporter Deng Yu)