Grown at high altitude under the shade of old-growth jungle, this Robusta will shatter all expectations with its depth and complexity. Growing Robusta this way is almost unheard-of, but the result is extraordinary. Low acidity and no bitterness make it easy to drink, too.
Robusta is smooth, low-acid coffee that stimulates mostly the back of the palate, which is responsible for flavor retention and depth. It is also twice as high in caffeine as most Arabicas. People who have difficulties with the acidity of Arabicas and the lack of "persistence" of taste generally throroughly enjoy Robusta or a blend of Robusta and Arabica.
We purchase this coffee as 100% Direct Trade through our long-time supplier in the Philippines, Bote Central, who are a company involved in charitable work in agriculture, crafts and clerical work, providing jobs for many young people at risk and using proceeds to assist community development.
Our new shipment that just arrived is incredibly rich, one of the best Robusta flavor profiles we have ever seen. 8 oz roasted coffee, medium roast.
Key notes: Chocolate, vanilla, spice; surprising depth and richness.
Go Go Go
I live in Seattle. Coffee here is a sacrament. Everyone fusses over the flavor of arabica beans then they add milk and sweeteners that completely erase any flavor profile from the beverage. My wife was drinking 2 or 3 double cappuccinos a day and still always complaining that they did not offer sufficient boosts to her energy. We tried some Vietnamese beans that had plenty of boost but also gave her an acid stomach. These beans have the go power without the acid. Good Work!
Posted by Unknown on Nov 10th 2017
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"Tarrazu", like Champagne, is a restricted term that can only apply to the highly-prized coffees grown in one small mountainous region. With your help and ours, our Tarrazu coffee farmer is expanding his farm to the great benefit of the local people, the environment, and the coffee species. Learn more and browse our Costa Rica Dota Tarrazu coffees here.