Java Robusta

This is an estate grown organic Robusta, grown right alongside Arabica plants on the Kalibendo Estate. I don’t have much experience with robusta, but here’s what I’ve learned so far. First, organic robusta is very hard to find. The varietal was genetically created to be able to grow at low levels with high yields, at the expense of losing its good taste (think Florida tomato industry…) So most of it IS grown at low levels where pests are a problem. This also causes most robusta to be very small and a soft bean — tricky to roast and suscepitble to burning. Third, robusta does not have a lot of body to it and tastes “thin” and “rubbery” Fourth, it smells awful when you roast it and has quite a bit of chaff. Fifth, why even bother? But if you’re like me, you’ve heard all about this elusive terrible robusta and are curious to see it first hand. So here is a good one for you to experiment with. It’s a rare size 18+ screen (in other words, the bean is a jumbo Colombia Supremo!) It’s an estat