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