India Chikmagalur Gemberly Robusta
Robusta is interesting to taste, but quite different than Arabica. Low sweetness and thick body draw out aggressive roast flavors, with rustic notes of bittering spice, black pepper, kola nut, and tobacco. Full City to French. Good for espresso blending.
86.2
Full Cupping Notes
It's a Robusta, so don't expect overwhelming (or even underwhelming!) sweetness. But this lot has some cleanliness and definition lacking in many of the Robusta samples we've tasted, and was a surprisingly pleasant coffee to drink! The dry grounds and wet aroma smell pungently spiced, with bitter tea tannins, cocoa, and a dark root-like cola aspect. As brewed coffee, it echoes many of the aforementioned attributes, and offers the incredibly thick body and low acidity Robusta coffee is known for. Dark, pungent roast flavors dominated the cup, accented by complex rustic notes of black pepper, bittering spice, and kola nut. The aftertaste is extremely long and persistent, turning pungent in the finish as would bittering dark roasted coffee, with hints of tannic black tea, and tobacco. Robusta as a blend component ought to be used sparingly, and not take away from the arabicas with which it's blended. Usually I would keep it to around 15% in an espresso blend, but because of the quality of this robusta, I think 25% is a safe start without overpowering the cup.
- Process Method Wet Process (Washed)
- Cultivar Robusta
- Farm Gate No
This Robusta coffee is from Gemberly Estate in the city of Chickmagalur, at the foothills of Mullayanagiri range, probably the most famous coffee region in India. We don't know a whole lot about the farm, other than it ranges in altitude from 1,100 to 1,400 meters above sea leavel. It was offered to us from a regular supplier who knows we always have an eye open for Robusta that's actually drinkable! I know that doesn't sound like a high bar, but let's face it, the bittering flavor of Robusta is typically far too intense to drink without blending. But this lot has actual sweetness, and offers interesting savory/earthy aromatics that pepper the cup. It's still very intense, and best suited for someone who's tried Robusta before, or is curious what makes Robusta so unique. It's certainly interesting coffee to try on its own, and an opportunity to use an actual high quality Robusta by itself, or play around with using in a blend (start with 25% and adjust from there).
| Region | Chikmagalur, Karnataka |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Patio Sun-Dried |
| Arrival date | Apr 2026 |
| Lot size | 25 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Cultivar Detail | Robusta |
| Appearance | .8 d/300gr, 14-15 screen |
| Roast Recommendations | Full City to French |
| Recommended for Espresso | Yes |
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