On Fine Robusta

For a bit more than a year, we have integrated Fine Robusta coffee into our roasting. It all started back in 2015 when I was first introduced to the concept of Fine Robusta and tasted some really clean Robusta: Even when completely cooled, there were no disturbing off-flavours and taints which I had previously associated with Robusta. The coffees were very clean and had a really big body. OK, the coffees I tried didn't have the same lively acidity and fruity attributes found in complex Arabica coffees, but they were really tasty in their own way.

Robusta, Origin, knowledgeDenise MorfJanuary 7, 2020robusta, fine robusta

The Motherland of Coffee: Ethiopia

Ethiopia is the birthplace of coffee - the only country/region where coffee is endemic. Mainly through the French and Dutch colonialists the cultivar was spread around the world (or coffee belt) in the 17th and 18th century onwards.

Ethiopia, OriginDenise MorfMay 16, 2019Ethiopia, Coffee Stories

Small Name Big Coffee: Burundi Kibingo

Coffee from Burundi has everything we look for in an African coffee: It has intense fruity flavors, punchy and lively acidity and a nicely textured body. Quality wise, it doesn’t have to hide from nearby Kenya but still it doesn’t have a big name. Those who explore this origin though will be rewarded with very tasty coffees!