Robusta

Once upon a time, Robusta coffee was viewed in black and white terms as having no role to play in specialty coffee, a high caffeine blend component that was less than neutral in flavor and used in commercial coffee. But like all coffee, Robusta can benefit from care and attention in agronomic and processing practices. In recent years, some Robusta grown under favorable conditions have started receiving appropriate care and attention and the result has been coffees that can make a positive contribution to blends.

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11 Items

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  1. Black sesame, lemon peel, peanuts
    P615390-2
    • 55
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  2. Cocoa, peanut, toasted rice, cedar, almond butter, long finish
    P615389-2
    • 57
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  3. Cacao nibs, toasted rice, malt, peanuts
    P615389-1
    • 77
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  4. Horchata, toasted rice, peanut butter
    P615390-1
    • 74
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  5. Black sesame, cocoa, dried lemon peel, barley
    P615466-1
    • 47
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  6. S'mores, sesame, baker’s chocolate, almond butter
    P615465-1
    • 82
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  7. Heavy body, honey graham, bakers chocolate, molasses
    P613883-1
    • 186
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  8. Black sesame, peanuts, horchata
    P614878-1
    • 299
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  9. Walnut, malt, cocoa, long finish, tobacco
    P614877-1
    • 309
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  10. Black sesame, cocoa, horchata
    P615467-1
    • 97
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  11. Dandelion, chocolate, nutty, clean, long finish
    P615435-1
    • 71
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