Tasting Notes 

Berries, jackfruit, and dark chocolate. Low toned with a  heavy, creamy mouthfeel for those who prefer body over acidity. Best for espresso use, but also makes a pleasant french press or pour over.

Background Info

Future Coffee Farm is a farm an mill operated by Toi Nguyen at 2600ft in Lam Dong province. He  has been applying some of the most recent trends in arabica processing to their robusta. In the past we have features his Carbonic Maceration natural and honey coffees.

In November 2023 Miguel visited Mr. Toi with our exporting partners at Karmic Circle Coffee to do a yeast fermentation trial on his coffees. We worked with him to produce a 60kg batch of Robusta Champagne natural for us fermented with a white wine yeast strain.

The results are a coffee that has a more rounded mouthfeel and enhanced berry notes.

Specialty Robusta Coffee

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.

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, Vietnam, Philippines, 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 find a finer grind than used for arabica is often required. 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
• 23-25 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.