Coffee beans produced by Indonesian farmers are known as "asalan" (unfermented) coffee and has a bad taste. The aims of this research to increase quality of Robusta coffee bean with fermentation using kefir starter. It is one of processing methods of coffee by soaking the coffee beans and then adding starter kefir 1 : 2 : 3% and lactose 1 : 3%. Fermentation time is 12 hours with temperature 28 0 C. Based on data of total calculation of Lactic Acid Bacteria (LAB), it was known that all coffee samples had increased. Scores of pH coffee beans were 5.7; 5.6; 5.5; 5.4. The final scores of cuptest of coffee were respectively 81.08; 81.83; 77.33; 78; 80.25; 80.50; 78.33; 79.67. Total flavor components of Robusta coffee were 73 components for control/unfermented, A1B2 sample of 82 components, and A2B1 sample of 66 components. Fermentation process of Robusta coffee beans with kefir and lactose has a real effect on the quality of coffee produced. There were 4 coffee samples which received specialty coffee, sample A1B1 with score of 81.08, sample A1B2 with score of 81.83, sample A3B1 with score of 80.25, and sample A3B2 with score of 80.50.