Josuma Monsooned Robusta (for espresso blends)
If you are new to Robusta, please note that Robusta is meant to be a small element in your espresso blend. Think of it as condiment. You wouldn't eat a ketchup only sandwich, but you might add a little to improve the overall experience.
This monsooned coffee is the Robusta equivalent of a Monsooned Malabar-AA and the beans undergo exactly the same process as the Arabica version but using the top grade of naturally processed Robusta instead.
This coffee exhibits a very soft, mellow, clean flavor. It is best used in espresso blends, especially those using Brazil naturals as the base.
The way to use this coffee is to add a small amount of Monsooned Robusta in your espresso blend for greater crema and an additional caffeine kick.
- Origin: India
Josuma Coffee Company imports fine specialty coffees exclusively from India for distribution. All the coffees they import are the result of "direct trade", buying them directly from the estates where they are grown, picked, and processed to meet Josuma's exacting standards.
Shade grown, Monsooned Robusta are selected and imported by Dr. Joseph John himself of the Josuma Coffee Company. To be used as an element in an espresso blend. Don't confuse these beans with the cheap filler in canned coffees! This is high-quality Monsooned Robusta from India, carefully chosen to complement your espresso blends. As espresso expert, Dr. Joseph John says, "A signature component of European espresso, Indian Robusta is clearly superior to Robusta from other origins in regard to its bean and cup qualities." These Monsooned Robusta beans provide a smooth, mellow cup, additional caffeine and boosts crema. They also have a rather pleasant aftertaste with cup qualities that are actually quite Arabica-like. You do NOT want to make a whole cup of coffee with only Robusta beans. But do try up to 10% in an espresso blend and see the difference. "The differences between Robusta and Arabica coffee start long before they get to the cupping table—they start with the seed. All coffee plants belong to the botanical genus Coffea in the family Rubiaceae, which includes 500 genera and more than 6,000 different species. It is believed that the number of species of Coffea ranges from 25 to 100. Arabica and robusta make up just two of those species. Shade grown, monsooned, single estate Robusta.
Arabicas, known by the name Coffea arabica (Rubiaceae) in the science world, are native to Ethiopia. The species arabica includes a number of subspecies, the most common being Catuai and Caturra. Hybrids and sub-species include Bourbons, Pacas and Maragogypes. A delicate plant requiring rich soil, sun and shade, and specific climates, Arabicas are not the easiest plants to grow. Add to that their susceptibility to pests, disease and poor handling, as well as their need to be at high elevations, and it’s easy to see why they require so much care and attention. Robusta, on the other hand, refers to a variety of the species Coffea canephora. A much hardier shrub native to West Africa, robustas grow to about 10 meters high with a shallow root system. Robustas thrive in low altitudes, yield more per acre, and have better protection against pests and diseases that often attack Arabicas. They also produce more beans than Arabica, and..." As Dr. John tells us, "Robusta coffees, often scorned in the specialty world, are grown, picked, and processed in India with the same care as Arabica. Most are grown at elevations as high as 4,000 feet—an elevation also suitable for growing Arabica. Indian Robusta coffees are some of the cleanest, mellowest Robusta in the world, and the markets have assigned a substantial premium for Indian washed Robusta. It has none of the rubbery aftertaste one normally associates with such coffees."