I was involved in the Robusta coffee business process, from seedling to controlling the quality of the final product in the form of coffee beans. I also participated in cupping tests to evaluate coffee quality based on taste, aroma, acidity, body, and aftertaste. Other tasks I worked on included developing business ideas utilizing clove produce to create aromatic candles. Additionally, I was involved in designing a master plan with an agrotourism theme, which has now been adapted and implemented around the Bangelan Plantation. I also delivered presentations on the Robusta coffee business process.