Impressions: granola, Brazil nuts, dried fig, apple, clove
Roast degree: 3/6
Province: Santa Elena
Region: San Rafael
Farm: Hacienda Legrand
Altitude: 40 mass
Partner importer: Quest Coffee
While talking with Stephen from Quest coffee, he mentioned a farm in Ecuador that specializes in fine robusta. Not as a side project: it is a full fledge robusta operation. So you know we had to get on it as we kind of always want to explore everything coffee has to offer.
And this coffee is super interesting! It really gave us a strong breakfast vibe with notes like granola and nuts. Robusta tends to be less fruity in general, but we still noticed some dried fruit like figues, dates, and the finish reminded us of green apples. The aftertaste was clove like.
If you are used to specicalty coffee, this will hit different. It's less ''juicy'' and less sweet than your average arabica. But it's still a very solid, low acidity, approachable coffee that pairs extremely well with milk and yes, sugar. Robusta as a bad reputation for being too bitter, but this one was very smooth to drink, even black.
A little warning here: Robusta has a lot more caffeine than arabica! So it's perfect to wake up or be efficient (David had 2 cups in a day and worked until midnight and still could not sleep, so beware)
Robusta does present upsides for the farmers. It's easier to cultivate than the prized arabica as it is more disease resistant, grows at lower altitude and has better a yield per tree.
Are you ready to experience fine robusta with us? Can't wait to discuss this more with you all!
Method Input Ratio Output Time V60 20 g 1:14.5 200 g 3:00 to 3:30 min Chemex 42 g 1:14 590 g 4:45 to 5:30 min French Press 23 g 1:14.5 335 g 3:30 min Espresso 18 g 1:2.1 38 g 28 to 34 sec