India Cherry Natural Process Robusta 17

India Cherry Natural Process Robusta 17

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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 highlight the other flavors.

Fruity/Strong. Leather notes, Malt, pipe tobacco. Creamy mouthfeel.

Whether washed or Natural, 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.

  • Origin: India
  • Region: Eastern slopes of the Western Ghats mountain range
  • Farm: Smallholder farms from Sakleshpur and Coorg Districts
  • Variety: CxR, Robusta Peridinia, and S.274
  • Altitude: 3500 up to 4000 feet
  • Process: Full natural, sun dried /mechanical dried
  • Harvest/Shipping: Dec through March

One difference between this Robusta and Josuma's Washed Robusta, is that WASHED tends to be a bit smoother and cleaner. While NATURAL process is going to show more fruity wildness.

Natural Robusta is best used as an element in your espresso blend. A little bit will add some body and crema, plus a bit of caffeine. Too much will dominate the finer Arabicas. ...Think condiment. You wouldn't eat a catsup sandwich, but you would a add a bit of catsup to a burger to highlight the other elements.

Robusta is best thought of as a condiment.

Use just a small amount of good Robusta in your espresso blend for greater crema and an additional caffeine kick, no more than about 10%. Robusta generally has a bad reputation as cheap and rubbery tasting. But, don't confuse THESE beans with the cheap filler in canned coffees! This is high-quality natural process Robusta from India.

In the past, we've had Josuma's Washed Robusta. One difference here is that WASHED tends to be a bit smoother and cleaner. While a NATURAL process is going to show more fruity wildness.

Whether washed or Natural, 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.

Arabica and Robusta are very different beans. All coffee plants belong to the botanical genus Coffea in the family Rubiaceae, including more than 6,000 different species. The number of species of Coffea may range from 25 to 100, and Arabica and Robusta make up just two of those species.

Arabicas, known by the name Coffea arabica (Rubiaceae) in the science world, are native to Ethiopia. The species Arabica includes a number of subspecies, Arabica is a delicate plant requiring rich soil, sun and shade, and specific climates,

Robusta!, on the other hand, refers to a variety of the species Coffea Canephora. A much hardier shrub native to West Africa, Robustas grow well in low altitudes, yield more per acre, have shallow root systems, and have much better protection against pests and diseases in the form of greater caffeine, that often attacks Arabicas. Robusta tends not to make a fine cup all by themselves, but as an ingredient, it can serve a purpose.

THESE Indian Robusta beans are sourced from family-owned farms located within the Sakleshpu and Coorg districts in the state of Karnataka, India. The coffee is cultivated on the eastern slopes of the Western Ghats mountain range.

This area is a UNESCO World Heritage Site and one of the most biologically diverse places in the world with more than 5000 species of flowering plants and 508 different species of birds. Many of the farms have been in operation for nearly one-hundred years, passed down through the family from one generation to the next.

Fruity/Strong. Leather notes, malt, pipe tobacco. Creamy mouthfeel.

Again, Natural Robusta is best used as an element in your espresso blend. A little bit will add some body and crema, plus a bit of caffeine. Too much will dominate the finer Arabicas. ...Think condiment. You wouldn't eat a catsup sandwich, but you would a add a bit of catsup to a burger to highlight the other elements.


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