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Premium Robusta Coffees (for espresso blends)

Robusta coffee is the trade name for Coffea canephora, a different species of coffee from the genus Coffea and cousin to the higher-grown Coffea arabica L. that is the basis for specialty coffee. You may be interested to know that the bulk of cheap coffee in the world is actually arabica, not Robusta. Arabica accounts for 75% of the worlds coffee production with the top 5% qualifying as Specialty Coffee (the coffee Sweet Maria's and other fine coffee roasters stock).

 


Arabica vs. Robusta in espresso


robusta in india

Robusta with flowering, Jeelan Estate, 2008

Robusta accounts for 25% of the coffee production. There is a LOT of very low grade Robusta out there, used to pump up caffeine content and as a cheap filler in institutional coffee. We offer some high grade robusta but I must confess this to you: I have difficulty telling the difference between 12% of a haigh quality Java or PNG washed robusta in an espressp blend, and a more expensive name-brand Indian one. I just think you reach a quality threshold and anything above it is "good enough". Robusta will never be arabica, in this respect.

Robusta is normally not for use in filter-drip coffee blends. Common robusta has hard, rubbery flavors. You might be surprised with some of our premium robusta coffees. Roasted to Full City+ or light Vienna you can indeed brew a French Press and get a very interesting, agressive, pungent cup. If you like dry-process Sumatras, you might find this quite palatable (and people who use a dab of cream might like it too).

There is a core use for Robusta coffees that are picked, sorted, processed and prepared with as much care as top grade Arabicas; this valid use is in the 5 to 20% range in espresso blends. Robustas add body, crema, and a distinct flavor to espresso. If you are familiar with traditional italian espresso you will recognize this taste. It also aids the espresso in distinguishing itself in milk drinks. We don't rate Robustas on the cupping scale since traditional cupping doesn't apply on a coffee solely intended as a blend component in espresso.

See our Blending Article for specific comments about Robusta in Espresso Blends. (Also, Robustas such as these are now being used in filter coffee "high caffeine" blend since the caffeine levels are doubled in Robusta over Arabica. But this really isn't something I am going to endorse, or even investigate myself even though such brands as ShockCoffee are doing exactly this...) Also check out Nestle's description of Robusta -interesting!

Now, Sweet Maria's has never intended to be "Robusta Central," but we do believe that each cultivar of coffee needs to be judged on it's own merit. The Robusta coffees we offer have attained the highest level possible given they species ... Robusta will never be Coffea Arabica ... a Robusta will never be a Gesha! But


Our Robusta Coffee Offerings: Please refer to our Reference Page for definitions of terms and cupping numbers used below.



Panama Guyami Indian Robusta Rustico
Country: Panama Grade: n/a Region: Bocas del Toro area Mark: None
Processing: Washed in a river, dried on canvas Crop: May 2008 Arrival Appearance: .8 d/300gr, 17-19 Screen Varietal: Coffea Canephora (Robusta)
Dry Fragrance (1-5)   Notes: Panama Robusta??? Yes, and the story behind this coffee is quite remarkable. Basically, it is grown in extremely remote areas by the Guyami indian group, and the way it gets to the coffee mill is amazing. But let me describe the cup first. This robusta coffee can be brewed as filter coffee or a French Press (ideal), and is ideal for people who like super-potent coffees such as Sumatras, agressive, low-toned types roasted to Full City or darker. It does quite well with a bit of (gasp) half and half, and also has added crema and body to espresso tests I performed, up to around 15% of a blend. The preparation of this coffee is quite good, since it is delivered to one of the best mills in Panama for final sorting. VBut to appreciate this lot, you need to hear the history, and the crazy journey it takes ...The robusta plants came to the Atlantic side of Panama, to the region of Bocas del Toro, as an experiment done by the United Fruit Company /Chiquita Banana during the early years of the twenty century. Bananas proliferated in the easment land beside railroad lines granted to these big companies, and what better way to capitalize on the land, and on any empty freight, than grow banana for export to the US. And why not try lower-grown Robusta coffee as well? The Robusta spread along the coast of Bocas del Toro by the native indian pickers for the Banana Company: They were familiar with coffee since they were harvesting some in the mountains of Boquete. They took along some beans to roast and drink at their houses in the coast and also started some trees for themselves. In this way, significant amounts of coffee began to be cultivated in small backyard orchards together with cacao trees. The coffee is grown Organically (certified for Europe only at this time). The processing used by the Guyami is like no other ...Robusta is so hard to pulp off the skins that the indians are submerging the bags of picked cherry in a creek for one day to soften the exterior. After they remove the skin, they ferment for 12 hours to loosen the mucilage, rinse the coffee, then wash it again in the river, and dry the parchment on canvas. When they accumulate about 200 pounds of dried parchment (= about 120 Lbs of finished coffee), they paddle it downriver in canoes to the coast on canoes to the Beach of the Wales. Bags are collected onto bigger boat and sail to the port on the Bay of Almirante. From there the coffee travels by public bus (!) to David, and then 2 hours to Boqete where it is dry-milled. What a journey! Our friend Plinio who initiated the project with the Guyami emailed me that "We will find more information for you if the indians contact us."
Wet Aroma (1-5)  
Brightness - Acidity (1-10)  
Flavor - Depth (1-10)  
Body - Mouthfeel (1-5)  
Finish - Aftertaste (1-10)  
Cupper's Correction (1-5)   Intensity/Prime Attribute: BOLD / Crema, bittersweet pungent flavors
*SCORING NOTE: I don't score robusta coffees (the scoring system is made for arabicas)
add 50   Roast: This depends on youruse, but I would say that robustas need a minimum of Full City + meaning the coffee has audibly reached 2nd crack.
Score (Max. 100) * Compare to: A completely unique source, unique process method … what other coffee takes the public bus to get to the mill? Can be brewed as a potent French Press coffee, and a bit of cream (ahem!) sweetens the cup.

Panama
Guyami Indian Robusta Rustico
$5.50add to cart $10.45add to cart $23.93add to cart $45.65add to cart $84.70add to cart

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