Robusta

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.
India Robusta AB -Sethuraman Estate
Huge clusters of Robusta coffee cherry, Sethuraman farm
Appearance.2 d/300gr, 17+ Screen
GradeEstate AB
ProcessingWet Process Kenya Type
RegionMagundi, Chikmagalur, Karnataka State
Varietal(s)Robusta
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.
Sethuraman Estate is located in the Chikmagalur district near the town of Magundi, on the Bhadra river and at an altitude of 2500-3200 feet. This lot of single-origin, wet-processed, AB grade robusta was shipped to us in GrainPro preserving the nice aromatics and is perfect for your espresso blends. We offered wet-process Sethuraman Estate coffee before and feel it has a clean cup with minimal distractions found in non-estate types. The farm is planted in SLN 274 Robusta. It is hand-picked, and they use a pre-seperator which essentially works like a pulper before the pulper by removing half-ripes, then they use a demucilager post-fermentation; the result is nice crema (but with rather large bubbles), fruited hints, some dark sweetness and brightness. In fact, I could cup test and drink this as a regular brewed coffee at FC+/Vienna roast, something that can be very unpleasant with average robusta coffees. It out-cupped all the robustas on the table, and while too strong as a straight shot espresso, the rustic sweetness could be discerned in the espresso aroma. There is a note in the aroma of this coffee like maple, quite unexpected in Robusta. And there are no off flavors associated with typical or even specialty grade robusta. For me, Robusta needs to do it's job in a blend, not detract from the arabicas, and actually add some positive flavor attribute. While the aromatics from this cup are low (as with all robustas) I still detect a definite sweetness there, very rare aromatic quality in canephora coffees!. The preparation is outstanding and the roast is very even. I would keep Robusta below 15% in an espresso blend but because of the quality of this robusta, you can go up to 25% before it starts to overtake to cup too much. Robustas have less aroma that arabicas, but this lot actually has a nice, dark, mildly sweet note to it. The aftertaste is extremely long and persistent, turning pungent in the finish as would a bittersweet chocolate.