Robusta coffee (Coffea Canephora) is the second most important type of coffee worldwide. With increasing production due to its adaptability, lower cost,s and its primary use in instant coffee production. Roasting is the key process that develops the flavor and physicochemical properties of the beans, determining their fat and protein contents, which are essential for the distinctive taste of coffee. This study aimed to determine the effect of roasting temperature and time on the physicochemical and sensory properties of Robusta coffee, in order to identify optimal roasting conditions. A completely randomized design with two factors (temperature and time) was used. Coffee beans were roasted in, an oven at temperatures of 200 °C, 220 °C, and 240 °C for durations of 12, 15, and 18 minutes. The physicochemical properties evaluated included moisture content, water activity, acidity, and total soluble solids. Sensory attributes assessed were color, aroma, taste, texture, and overall appearance. The results showed that both roasting temperature and time had a statistically significant effect (P ≤ 0.05) on most physicochemical and sensory attributes of Robusta coffee. Sensory evaluation indicated that the coffee samples roasted at 240 °C for 12 minutes received the highest acceptability scores from panelists, although taste did not significantly differ among most samples. Overall, roasting at medium to high temperatures- particularly 240 °C for 12 minutes- enhanced consumer acceptability. These conditions produced coffee with a moisture content of 2.11% acidity of 5.65, water activity of 0.35 total soluble solids of 97.89% and a color value of 3.60 In terms of overall sensory evaluation, the sample treated at a temperature of 240 °C /12min scored 3.20 outperforming the 200 °C/ 12 min sample............. Key words: ....................Robusta coffee, roasting temperature, roasting duration physicochemical properties and sensory quality.