ABSTRACT

Indonesia ranks among the world's largest coffee producers after Brazil, Vietnam, and Colombia. However, limited post-harvest processing standards remain challenging, particularly at the farmer and cooperative levels. Baderan village in Sumbermalang District, Situbondo Regency, demonstrates significant Arabica coffee production potential, yet most communities rely on traditional methods. This community service identifies coffee processing standards and designs rebranding strategies for Baderan coffee through student in this community service. Research methods included observation, interviews, and field data collection, supported by secondary data from village profiles and literature. The main program encompassed training in post-harvest coffee processing with modern roasting technology, determining powder fineness standards through grinders, implementing new packaging and labeling, and assisting cooperatives through standard modules, economic analysis, and Business Model Canvas. Results demonstrate that roasting training with modern equipment helped establish processing standards at two levels: medium roast and dark roast, providing flavor variety for target markets. Residents and cooperative administrators successfully understood secondary processing stages from roasting to grinding, applying fine and superfine powder fineness standards. Recommended packaging using plastic-coated standing pouches with informative labels supports rebranding while maintaining product quality. Marketing strategies through social media, local tourism potential, and coffee business collaboration effectively expand market reach. Overall, this activity improved community coffee processing skills, strengthened cooperative institutional capacity, and created Baderan coffee products with added value and enhanced competitiveness. The initiative successfully bridges traditional methods with modern standards, positioning local coffee for broader market acceptance.

Keywords : Arabica coffee; coffee processing, cooperatives, workshop

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