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Hardier and more caffeinated than its Arabica counterpart, coffea canephora (commonly Robusta) is great for adding a little boost to your blend or achieving the holy grail of espresso crema. We recommend roasts on the darker side to get the best out of this bean. Despite its versatility, Robusta is often considered lackluster when compared to Arabica, having a bitter, overly strong taste at times. But if strong—and we mean strong—coffee is your thing, Robusta might be the best coffee you’ve ever had.
Our unroasted, green coffee selection is intended for roasting purposes. Do not consume unroasted coffee.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
Approximately 30 to 40% of the world’s coffee production is robusta (coffea canephora), most of which is grown in Vietnam. Reportedly, 19th-century French missionaries introduced coffee to the region before the Tonquin War solidified its place in Vietnam’s economy, proving to be a bumper crop despite the “unideal” c...