What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that are sourced from specific microclimates, carefully cultivated, harvested, and processed to bring out unique flavors and characteristics. It emphasizes quality, sustainability, and traceability throughout the entire coffee supply chain.

How is specialty coffee different from regular coffee?

Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.

What is single-origin coffee?

Single-origin coffee refers to coffee beans that are sourced from a single geographical region, farm, or producer. This can highlight the unique characteristics of the coffee beans influenced by the specific climate, soil, and processing methods of that region.

How is Geisha Coffee graded and scored?

Specialty Geisha Coffee is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.

What are the best brewing methods for Geisha Coffee?

There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of Geisha Coffee.

How should I store Geisha Coffee?

To maintain freshness and flavor, store Geisha Coffee in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.

Vietnam Robusta Carbonic Maceration -Future Farm

Vietnam Robusta Carbonic Maceration -Future Farm

Name: Vietnam Robusta Carbonic Maceration -Future Farm
Brand: Paradise Coffee
SKU: vn-robusta
Price: 25.0 USD
Availability: OutOfStock

Regular price $25

Unit price per

Weight:

12oz

5lb

Grind:

Whole Bean

Quantity:

only 0 left in stock

Coffee Profile

Continent: Asia

Country: Vietnam

Farm: Future Coffee Farm. Toi Nguyen

Process: Carbonic Maceration Natural

Region: Lam Dong Province

Variety: Coffea canephora (Robusta)

Roast Scale

Light Medium Dark

Tasting Notes

Fragrant and flavorful undertones of Jackfruit, cranberry, vanilla, cherry and dates with a velvety, milk chocolate body. Makes an excellent low-toned espresso or even a wonderful filter coffee.

Background Info

Make espresso at home? We’re thrilled to share this amazing robusta from Vietnam - with you, our espresso enthusiasts. Our staff has fallen in love with it, and we’re sure you will too!

Up until recently robusta coffees have had a bad reputation with specialty buyers, who view them as a cheap, commodity grade bean good for little more than instant coffee. And we know why: strip-picking and careless processing is encouraged to keep costs low for the primary buyers, the instant coffee and discount coffee brands. Unsurprisingly, robusta coffee farmers typically earn half or less that of arabica growers.

Vietnam is one of the worlds largest producers of robusta. While the vast majority of this coffee is for the commercial market and pioneering producers have been making specialty robusta here in recent years, with excellent results.

Future Coffee Farm a 2600ft in Lam Dong is applying some of the most recent trends in arabica processing to their robusta. This coffee was produced as a carbonic maceration natural. The cherries were placed in a sealed container and flushed with CO2 to achieve an oxygen free environment and fermented for 90 hours before being dried for 10 days on raised drying beds.

Paradise Coffee Roasters has been a champion of robusta coffee producers since 2004. And to that effect, Paradise founder Miguel has been supporting and collaborating with robusta growers in India, Ecuador, and Thailand. We believe that if the industry is serious about sustainability and truly cares about coffee producers, we cannot afford to ignore nearly half of the coffee farmers in the world. To us, specialty coffee is not a species, variety, or location. It is a process.

Tips for brewing with Robusta

Robusta is less dense than arabica coffees and behaves a lot differently in brewing. We have some tips from Barista and Brewers cup champion friends in Ecuador for how techniques to get the best out of single origin robustas.

Pour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion

Use 15g of ground coffee to 200mL hot water (201-203F)
Pre-wet the grinds with 30ml water.
After 30 seconds pour the remaining 170g of water all at once.
Target brew time of 1:30-1:45

Espresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo

Use 20g+ (if your basket will allow) with 194-196F Water.
1:2 Brewing ratio. 20g coffee =40g brewed espresso
23 second extraction time.

Robusta produces a lot of crema so the volume can be very deceptive. It will look like it is pouring too fast, but the crema will settle out after brewing.