BRIN strengthens Magelang coffee ecosystem through research

Jakarta (ANTARA) - The National Research and Innovation Agency (BRIN) is implementing research-based initiatives to strengthen Magelang’s coffee ecosystem and enhance the competitiveness of its coffee products in the market.

In a statement issued on Monday, BRIN Director for Research and Innovation Utilization for Ministries, Agencies, Communities, and MSMEs, Driszal Fryantoni, said the initiative is part of the Science and Technology-Based MSME Assistance Program and the BRIN Goes to Society campaign.

The programs are designed to ensure that research outcomes deliver tangible benefits to local communities.

“Innovation is not only aimed at increasing production but also at creating added value through processing, product diversification, and strengthening business competitiveness,” Fryantoni said.

He emphasized that research should serve as a practical solution to improve productivity, product quality, business value, and community welfare.

Fryantoni noted that BRIN has provided high-quality coffee seedlings developed through research to the Government of Magelang District, Central Java.

On the cultivation side, BRIN researchers highlighted the importance of implementing Good Agricultural Practices (GAP) to improve both coffee productivity and quality.

Improving coffee quality also requires selecting varieties that are well suited to local soil conditions, applying proper plantation management practices, using appropriate pruning techniques, and controlling coffee leaf rust disease, which remains a major challenge in several coffee-producing areas.

In addition, coffee quality depends heavily on the condition of the harvested cherries.

Farmers are therefore being encouraged to move away from the practice of harvesting all cherries at once, known locally as petik pelangi (rainbow harvesting), and instead selectively pick only fully ripe red cherries to produce more uniform coffee beans that meet market standards.

BRIN researcher Nendyo Adhi Wibowo introduced several coffee-processing innovations, including the utilization of coffee cherry husks (cascara) to create value-added food and beverage products such as cascara tea.

He also highlighted the potential of binturong coffee, which is produced from coffee beans that undergo natural fermentation after being consumed by a binturong, also known as a bearcat.

Meanwhile, Magelang District Head Grengseng Pamuji stated that coffee has long been an important part of the local economy.

Therefore, he said, the development of the coffee sector must be supported by science- and innovation-based approaches to ensure continued improvements in productivity and farmers’ welfare.

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Translator: Sean Filo, Raka Adji

Editor: Primayanti

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