There is a lack of innovation and process development in the post-harvest processing of coffee. The prevailing methods, such as wet washing, semi-dry/honey and natural drying, are still used to improve the sensory quality of coffee. Little attention has been paid to mitigating natural resource issues such as the availability of clean water and wastewater pollution. The aim of the research was to develop a simple process for upgrading Coffea canephora var. robusta coffee with low water consumption and low effluent pollution. A controlled fermentation process was developed, with optimal standard parameters. Process water requirements were reduced by 80% and effluent emissions were reduced by the same factor. A single origin Robusta coffee drink was evaluated by sensory experts. Sensory profiles and roasting profiles were also evaluated. This innovative process resulted in the development of a pleasantly balanced single origin Robusta coffee (not blended with other coffees) with a full body and rich flavor profile.