Sweet Maria's has never intended to be "Robusta Central," but we do believe that each cultivar of coffee needs to be judged on its own merit. The Robusta coffees we offer have attained the highest level possible in cup score given the limitations of the species. A good robusta has different cup characteristics from a good arabica because of the difference in the plant material. Aside from picking and processing defects, robustas have higher caffeine, higher levels of chlorogenic acids, and often a lack of balance between types of acids and a lack of sweetness. This leaves the cup harsh, bittering, and often salty in nature. A good robusta will offset these detriments in the cup with a taste of positive acidity and perceived sweetness.
No coffees are currently available from this origin. The review is our most recent offering, provided for reference.
Huge clusters of Robusta coffee cherry, Sethuraman farm
Appearance.2 d/300gr, 17+ Screen
ProcessingWet Process Kenya Type
RegionMagundi, Chikmagalur, Karnataka State
RoastThis depends on your blend, but I would say that robustas need a minimum of Full City++ meaning the coffee has audibly reached 2nd crack, and I prefer 460 probed bean temperature (external) which is a Vienna stage. Like most coffees for espresso, best to rest an extra day post-roast.