<![CDATA[Abstrak: Kopi merupakan salah satu komoditas unggulan Indonesia dengan potensi tinggi untuk meningkatkan kesejahteraan ekonomi masyarakat petani. Namun, sebagian besar nilai keuntungan kopi hanya dirasakan di tingkat distributor dan produsen besar, sementara petani kopi di daerah cenderung menerima hasil yang minim. Kegiatan pengabdian ini bertujuan untuk meningkatkan hardskill dan softskill petani kopi di Kecamatan Jambu, Kabupaten Semarang melalui program Agro-Roasting Optimal (AROMA). Melalui program ini, petani diberikan pelatihan teknis dalam pengolahan pasca panen kopi, seperti pemanggangan (roasting), penyeduhan (brewing), serta pengujian cita rasa (cupping), disertai dengan inovasi produk hilir berupa sabun kopi dan pelatihan digitalisasi pemasaran produk. Metode yang digunakan dalam kegiatan ini meliputi ceramah, praktik langsung, dan Focus Group Discussion (FGD). Sebanyak 30 peserta yang terdiri dari petani kopi, pelaku UMKM, serta masyarakat umum di Kecamatan Jambu turut serta dalam kegiatan ini. Evaluasi dilakukan melalui angket dan observasi langsung untuk mengukur pemahaman dan keterampilan peserta sebelum dan sesudah kegiatan. Hasil evaluasi menunjukkan peningkatan pemahaman dan keterampilan teknis peserta sebesar rata-rata 28,4%. Peningkatan ini terlihat pada kemampuan penggunaan metode cupping (36,1%), pengelolaan limbah kopi (34,9%), dan standar pengolahan kopi yang baik (34,4%).Abstract: Coffee is one of Indonesia's leading commodities with high potential to enhance the economic well-being of farming communities. However, most of the coffee's profit value is enjoyed only at the distributor and large-scale producer levels, while local coffee farmers often receive minimal benefits. This community service activity aims to improve the hardskills and softskills of coffee farmers in Jambu District, Semarang Regency, through the Agro-Roasting Optimal (AROMA) program. Through this program, farmers received technical training in post-harvest coffee processing, including roasting, brewing, and cupping, along with product innovation training on coffee-based products like coffee soap and digital marketing. The methods used in this activity included lectures, hands-on practice, and Focus Group Discussions (FGD). A total of 30 participants, consisting of coffee farmers, MSME actors, and the general community in Jambu District, participated in the program. Evaluation was conducted using questionnaires and direct observation to assess participants' knowledge and skills before and after the activity. The evaluation results showed an average improvement in participants' knowledge and technical skills by 28.4%. This increase was observed in areas such as the use of cupping methods (36.1%), coffee waste management (34.9%), and compliance with good coffee processing standards (34.4%).]]>
