{"title":"Buy Robusta Coffee Beans Online","description":"","products":[{"product_id":"ecuador-specialty-robusta","title":"Ecuador Taza Dorada Robusta 3rd Place","description":"\u003ch2\u003e\u003cb\u003eTasting notes\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eVery aromatic: Plumeria blossoms, toasted coconut, vanilla. tart fruit and hints of oak in the cup. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e3rd winner of Ecuador’s 2023 Taza Dorada Robusta.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAfter over two decades of promoting Ecuador’s Taza Dorada Arabica - a competition akin to the Cup of Excellence - ANECAFE initiated Ecuador’s first specialty Taza Dorada Robusta competition in 2016.  We have been involved since this first event as judges and buyers of the winning coffees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis year we purchased several lots including the 3rd place lot, the first Conilon lot we have offered. Conilon is technically not robusta, though generally lumped in with it. Both are of the species Coffea Canephora but from different genetic groups. Conilon being from group SG1. It is mainly grown in Brazil, and from Brazil it was brought to Ecuador. The beans are smaller and pointed, looking very different from most robusta coffees. We find the mouthfeel to be leaner, acidity slightly more prominant and often aromas of aromatic woods and spices.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis lot was produced by grower Mauricio Hidalgo in the coastal Guayas province of Ecuador. It took 3rd place in the 2023 Taza Dorada Robusta Competition and stood out to us in judging due to its distinctive aromatics which really set it apart for the other entrants.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":33350539914,"sku":"ec-taza-dorada","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":33350539978,"sku":"ec-taza-dorada-AD","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":33350540042,"sku":"ec-taza-dorada-FP","price":30.0,"currency_code":"USD","in_stock":false},{"title":"5Lb \/ Whole Bean","offer_id":32178590646377,"sku":"ec-taza-dorada-5","price":180.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/TAZA-DORADA.jpg?v=1683673034"},{"product_id":"ecuador-hacienda-denise","title":"Ecuador Hacienda Legrand Robusta Lactic Natural","description":"\u003cp\u003e\u003cb\u003eTasting notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eCreamy v\u003cspan style=\"font-weight: 400;\"\u003eanilla, Coconut, Mulled Wine and Oak. An excellent example of specialty-grade Robusta, ideal for those looking to try something different, whether by espresso or french press. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.coffeereview.com\/review\/ecuador-legrand-robusta-lactic-natural-espresso\/\"\u003e\u003cstrong\u003e92 points on Coffee Review\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e”\u003cspan data-mce-fragment=\"1\"\u003eEvaluated as espresso. Gingko nut, artichoke liqueur, strawberry, pink peppercorn, nutmeg in aroma and small cup. Crisply creamy mouthfeel; bittersweet, gently fermenty finish. In three parts milk, savory-leaning (artichoke liqueur) and sweetly nut-toned.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eParadise 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 \u003cem\u003eprocess\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eSpecialty robusta works great as espresso and is an integral part of our  Espresso Classico blend. Excellent examples like this one also make for a nice low acid pour over coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHacienda Legrand is a new robusta farm planted in Ecuador's Coastal Santa Elena province by the Bustamante family. Previously they had operated Ecuador Hacienda Denise (whose coffee we have purchased in the past) which was started in 1987 and named after their Daughter Denise, who now as an adult helps manage coffee operations and has been pushing the boundaries of what is possible with the Robusta species. On their original farm they developed their own compound hybrid variety suited to their lowland environmental conditions and to produce an excellent cup. Called Ecu-robusta their new farm Hacienda Legrand is planted with this variety. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLast season we asked Denise to make a special lot for us using our Lactic Natural process we developed in Hawaii for Arabica coffees. The cherries were fermented Anaerobically as whole cherries with a Lactic Acid producing yeast strain for more than a week before drying as a natural (dried in the cherry) on raised screens\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTips for brewing with Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e\n\u003cp\u003ePour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 15g of ground coffee to 200mL hot water (201-203F)\u003c\/li\u003e\n\u003cli\u003ePre-wet the grinds with 30ml water.\u003c\/li\u003e\n\u003cli\u003eAfter 30 seconds pour the remaining 170g of water all at once.\u003c\/li\u003e\n\u003cli\u003eTarget brew time of 1:30-1:45\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEspresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 20g+ (if your basket will allow) with 194-196F Water.\u003c\/li\u003e\n\u003cli\u003e1:2 Brewing ratio. 20g coffee =40g brewed espresso\u003c\/li\u003e\n\u003cli\u003e23 second extraction time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":40794054164,"sku":"Legrand","price":29.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":40795904468,"sku":"Legrand-5","price":119.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/DSCF8178.jpg?v=1691545284"},{"product_id":"s-o-espresso-thailand-nan-robusta","title":"Thailand Thung Chang Robusta Honey","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFragrant and flavorful undertones of cranberry, walnuts, red current and lime with a velvety, milk chocolate body.  Makes an excellent low-toned espresso or even a wonderful filter coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMake espresso at home? We’re thrilled to share this - the best robusta in Thailand - with you, our espresso enthusiasts. Our staff has fallen in love with it, and we’re sure you will too! \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eUp 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.\u003cbr\u003e\u003cbr\u003eWhile most Robusta in Thailand is grown in the south of the country, especially in the area around Kra Buri. But their are small scattered plantings found growing in the North. Like this robusta grown in the village of Thung Chang, Nan province. \u003c\/p\u003e\n\u003cp\u003eRobusta has been recently planted in this area and currently there are only a couple of tons being produced. \u003c\/p\u003e\n\u003cp\u003eKaleb Jordan of Gem Forest Coffees purchases cherries from these small farms and processes them using a semi-washed method: fermented over night which removes some but not all of the coffee fruit resulting in a coffee that is half way between a washed and a honey. The results are spectacular. Among the best robustas we have come across from anywhere and one with a more arabica like profile than most. lighter in mouthfeel (but still heavy) brighter and more vibrant with tart fruit flavors.\u003cbr\u003e\u003cbr\u003eParadise 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 \u003cem\u003eprocess\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTips for brewing with Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e\n\u003cp\u003ePour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 15g of ground coffee to 200mL hot water (201-203F)\u003c\/li\u003e\n\u003cli\u003ePre-wet the grinds with 30ml water.\u003c\/li\u003e\n\u003cli\u003eAfter 30 seconds pour the remaining 170g of water all at once.\u003c\/li\u003e\n\u003cli\u003eTarget brew time of 1:30-1:45\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEspresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 20g+ (if your basket will allow) with 194-196F Water.\u003c\/li\u003e\n\u003cli\u003e1:2 Brewing ratio. 20g coffee =40g brewed espresso\u003c\/li\u003e\n\u003cli\u003e23 second extraction time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":30167893180521,"sku":"thai-kra-buri-honey","price":16.95,"currency_code":"USD","in_stock":false},{"title":"3x12oz \/ Whole Bean","offer_id":30167893213289,"sku":"thai-kra-buri-honey-3x12","price":48.95,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":30167893246057,"sku":"thai-kra-buri-honey-5","price":84.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/phukhaaredhoney.jpg?v=1615936149"},{"product_id":"thailand-robusta-panid-choosit","title":"Thailand Robusta - Panid Choosit","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFragrances of vanilla and cranberry lead into roasted cashew and caramel in the cup a velvety, milk chocolate body.  With Tamarind and papaya hints in the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eParadise 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 \u003cem\u003eprocess\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eSpecialty robusta works great as espresso and is an integral part of our  Espresso Classico blend. Excellent examples like this one also make for a nice low acid pour over coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn December, 2016 Miguel visited the Robusta growing regions of Ranong and Chumphon provinces in Southern Thailand with our exporter friends at Beanspire coffee. Thai Robusta has traditionally been processed for use in instant coffee factories as is common in most countries. This means that farmers strip-pick coffee that are full of underripe cherries and dry the coffee as natural process on dirt floors. Thailand produces around 25,000 tons of Robusta annually this way. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDuring the visit, we met with a group of progressive farmers who have been trying to rely less on supplying their coffee to instant coffee factories. The group has been testing out washed processing on their Robusta and has been doing better since they embarked on their specialty robusta journey. The year we visited the group had just welcomed a veteran farmer, Panid Choosit, into their network. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePanid has been growing Robusta coffee for 20 years and, in the past, all 8 tons of his coffee went to instant coffee factories. His farm is at an elevation 525 meters  in Tha Sae, Chumphon Province. We worked with Panid during the visit to experiment with the fully washed method. We refined his process that saw the result improved significantly. Beanspire was able to offer a price that's double the typical Thai market rate of commercial grade Robusta coffee for these specialty prepared lots. However, after seeing the group and Beanspire's effort, the commercial grade buyers offered 50% higher market price for Robusta in the area. This reduced the incentive for some farmers to develop specialty grade Robusta. But Panid decided to continue to pursue this improvement anyway and out of 8 tons he switched 1 ton of his production to the specialty. The result is what you will taste in the cup. This is surely one of the best Robusta coffees produced in Thailand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTips for brewing with Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e\n\u003cp\u003ePour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 15g of ground coffee to 200mL hot water (201-203F)\u003c\/li\u003e\n\u003cli\u003ePre-wet the grinds with 30ml water.\u003c\/li\u003e\n\u003cli\u003eAfter 30 seconds pour the remaining 170g of water all at once.\u003c\/li\u003e\n\u003cli\u003eTarget brew time of 1:30-1:45\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEspresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 20g+ (if your basket will allow) with 194-196F Water.\u003c\/li\u003e\n\u003cli\u003e1:2 Brewing ratio. 20g coffee =40g brewed espresso\u003c\/li\u003e\n\u003cli\u003e23 second extraction time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":44589757366562,"sku":"Thai-robusta","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":32953466093673,"sku":"thai-robusta-5","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/ThailandRobustaPanidChoosit.jpg?v=1605649551"},{"product_id":"vietnam-robusta-carbonic-maceration-future-farm","title":"Vietnam Robusta Carbonic Maceration -Future Farm","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFragrant 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMake 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! \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eUp 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.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eVietnam 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFuture 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.\u003cbr\u003e\u003cbr\u003eParadise 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 \u003cem data-mce-fragment=\"1\"\u003eprocess\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTips for brewing with Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e\n\u003cp\u003ePour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 15g of ground coffee to 200mL hot water (201-203F)\u003c\/li\u003e\n\u003cli\u003ePre-wet the grinds with 30ml water.\u003c\/li\u003e\n\u003cli\u003eAfter 30 seconds pour the remaining 170g of water all at once.\u003c\/li\u003e\n\u003cli\u003eTarget brew time of 1:30-1:45\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEspresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 20g+ (if your basket will allow) with 194-196F Water.\u003c\/li\u003e\n\u003cli\u003e1:2 Brewing ratio. 20g coffee =40g brewed espresso\u003c\/li\u003e\n\u003cli\u003e23 second extraction time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":39532400574569,"sku":"vn-robusta","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":39532400640105,"sku":"vn-robusta-5","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_3670.jpg?v=1701751962"},{"product_id":"copy-of-vietnam-robusta-carbonic-maceration-future-farm","title":"Philippines Sitio San Roque Robusta Anaerobic Natural","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFragrant and flavorful undertones of dried berries, roasted almonds, and vanilla with a velvety, milk chocolate body.  Makes an excellent low-toned espresso or even a wonderful filter coffee.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSitio San Roque\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the Philippines 90% of the country's production is Robusta, and most of it is locally consumed. Nearly all of this coffees is locally consumed and goes to the instant coffee market. Specialty Arabica is hard to come buy here, let alone robusta\u003c\/p\u003e\n\u003cp\u003eLuckily our friends at Kalsada in the Philippines have been working alongside growers to refine their coffees and bring them to the world stage. Our founder and green buyer Miguel first met the team from the then nascant Kalsada Coffee in Manila in 2013.\u003c\/p\u003e\n\u003cp\u003eShortly there after, due to \u003ca href=\"https:\/\/www.kickstarter.com\/projects\/kalsada-coffee\/do-good-drink-well\" target=\"_blank\"\u003ea successful Kickstarter campaign\u003c\/a\u003e, the social entrepreneurs at Kalsada Coffee were were able to raise $15,000 to set up a small wet-mill at Sitio Belis in Benguet, on the Philippines northern most island -Luzon. There a group of 50 families bring their coffee cherry for centralized processing.\u003c\/p\u003e\n\u003cp\u003eKalsada has since set up mills in other communities around Benguet, along with a new one called Sitio San Roque in Pigtauranan, Bukidon on the Philippines southern most island of Mindanao. where they process both Arabica and Robusta\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis area is very high altitude for robusta 1200m+. As with Arabica the cooler temps higher up the mountain seem to benefit the quality of the coffee. Paired with Anaerobic natural processing this coffee is an excellent example of this often over-looked species.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecialty Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMake espresso at home? We’re thrilled to share this amazing robusta from the Philippines - with you, our espresso enthusiasts. Our staff has fallen in love with it, and we’re sure you will too! \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eUp 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.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eParadise 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, Thailand, and now the Philippines. 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 \u003cem data-mce-fragment=\"1\"\u003eprocess\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTips for brewing with Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e\n\u003cp\u003ePour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 15g of ground coffee to 200mL hot water (201-203F)\u003c\/li\u003e\n\u003cli\u003ePre-wet the grinds with 30ml water.\u003c\/li\u003e\n\u003cli\u003eAfter 30 seconds pour the remaining 170g of water all at once.\u003c\/li\u003e\n\u003cli\u003eTarget brew time of 1:30-1:45\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEspresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 20g+ (if your basket will allow) with 194-196F Water.\u003c\/li\u003e\n\u003cli\u003e1:2 Brewing ratio. 20g coffee =40g brewed espresso\u003c\/li\u003e\n\u003cli\u003e23 second extraction time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":44086776070434,"sku":"ph-robusta","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":47932592259362,"sku":"ph-robusta-AD","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":47932592292130,"sku":"ph-robusta-FP","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":44086776103202,"sku":"ph-robusta-5","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/SanRoque_AteAlyn_MillManager__viewfromPigtauranan.jpg?v=1669197447"},{"product_id":"ecuador-taza-dorada-robusta-4th-place","title":"Ecuador Taza Dorada Robusta 4th Place","description":"\u003cp\u003e\u003cb\u003eTasting notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCaramel, tamarind, cacao, banana, dried berries, Jalapeño; a very creamy, chardonnay-like mouthfeel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e2nd place winner of Ecuador’s 2019 Taza Dorada Robusta.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLast July Ecuador held its fourth annual national specialty robusta cupping competition, Taza Dorada Robusta. We were honored that Paradise’s Miguel Meza was invited to be the Head Judge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis Coffee from Don Luis Gavidia in Cascales Sucumbios Province in the Amazon rainforest took 2nd place. We have twice visited his farm which is just outside of the town of Lago Agrio where the Taza Dorada competition is held. His farm is a mix of Robusta coffee and Cacao, Don Luis also makes and sells his own chocolate to the local market as well as a a very interesting wine made from the fruit of cacao.\u003c\/p\u003e\n\u003cp\u003eThis natural processed coffee was produced from the locally developed Napopayomino variety. This variety produces larger beans than other varieties and has taken several of the top spots in the cupping competition every year. This coffee wonderfully shows the potential of attentive processing applied to this species. A full creamy mouth-feel and pleasant fruit and caramel like flavors with dried banana and spice in the aftertaste.\u003c\/p\u003e\n\u003cp\u003e After over two decades of promoting Ecuador’s Taza Dorada Arabica - a competition akin to the Cup of Excellence - ANECAFE initiated Ecuador’s first specialty Taza Dorada Robusta competition in 2016.  The project intends to build a new quality market for robusta coffee, yielding higher prices for farmers. As climate change pushes arabica coffees out of reach for many Ecuadorian farmers, some now have a new diversification option: specialty robusta coffee.\u003c\/p\u003e\n\u003csection class=\"middle-part\"\u003e\n\u003cdiv class=\"general-page single-page\"\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-8 blog-box\"\u003e\n\u003carticle class=\"post-10291 post type-post status-publish format-standard hentry category-climate-change category-events category-farmer-organizations category-markets tag-borderlands tag-ecuador tag-fathers-table tag-miguel-meza tag-robusta tag-taza-dorada\" id=\"post-10291\"\u003e\n\u003csection class=\"entry-content\"\u003e\u003c\/section\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend brewing this great coffee via espresso and\/or french press. \u003c\/span\u003e\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":45081133744418,"sku":"TD-Robusta","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":45081133777186,"sku":"TD-Robusta-AD","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":45081133809954,"sku":"TD-Robusta-FP","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5Lb \/ Whole Bean","offer_id":45081134006562,"sku":"TD-Robusta-5","price":149.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/calixto_rivera.heic?v=1761136126"},{"product_id":"thailand-robusta-rosso","title":"Thailand Robusta Rosso","description":"\u003cp\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" mce-data-marked=\"1\"\u003eGrape juice, chocolate, green apple. bright and tart\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe northern Province of Chiang Rai is mostly known for its arabica production. Our Doi Pangkhon and Wiang Pa Po lots come from this area of Thailand. There is also some robusta production at the lower elevations on a small scale\u003c\/p\u003e\n\u003cp\u003e We purchased a nice washed robusta lot from Metha Thatib in this are this season and wondered what would happen to the flavor profile of this pleasant but simple coffee if subjected a similar green coffee fermentation process as we developed with our Kona Red wine process. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRosso Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA unique green coffee fermentation we have developed in house. The green coffee is first sanitized and then submerged in water and inoculated with wine yeasts. A small amount of sugar is added to give additional food for the yeasts. After fermenting for several days the coffee is re-dried to 11% moisture content. The coffee loses around 15% of its weight in the process and has a reddish\/brown hue instead of the usual green color. This coffee requires a very different roast approach than our other coffees. while the exterior bean color may look medium, or even dark the flavors are more reminiscent of a light roast.\u003c\/p\u003e\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e*This coffee requires a much finer grind than other coffees or it will pour through too fast.*\u003c\/span\u003e\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":46600206254370,"sku":"T-ROSSO","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":46600206287138,"sku":"T-ROSSO-AD","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":46600206319906,"sku":"T-ROSSO-FP","price":30.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ Whole Bean","offer_id":46696910291234,"sku":"T-ROSSO-6","price":18.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ Auto Drip","offer_id":46696910324002,"sku":"T-ROSSO-AD6","price":18.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ French Press","offer_id":46696910356770,"sku":"T-ROSSO-FP6","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/DSCF8188.jpg?v=1695862989"},{"product_id":"vietnam-robusta-honey-future-farm","title":"Vietnam Robusta Honey - Future Farm","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eCaramel, Vanilla, and Dark Chocolate. Low toned and heavy for those who prefer body over acidity. Best for espresso use, but also makes a pleasant french press\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMake 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! \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eUp 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.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eVietnam 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFuture 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 Honey. The pulped 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.\u003cbr\u003e\u003cbr\u003eParadise 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 \u003cem data-mce-fragment=\"1\"\u003eprocess\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTips for brewing with Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e\n\u003cp\u003ePour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 15g of ground coffee to 200mL hot water (201-203F)\u003c\/li\u003e\n\u003cli\u003ePre-wet the grinds with 30ml water.\u003c\/li\u003e\n\u003cli\u003eAfter 30 seconds pour the remaining 170g of water all at once.\u003c\/li\u003e\n\u003cli\u003eTarget brew time of 1:30-1:45\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEspresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 20g+ (if your basket will allow) with 194-196F Water.\u003c\/li\u003e\n\u003cli\u003e1:2 Brewing ratio. 20g coffee =40g brewed espresso\u003c\/li\u003e\n\u003cli\u003e23 second extraction time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":47596423905570,"sku":"vn-rob-honey","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":47596423938338,"sku":"vn-rob-honey-5","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_3660_df700920-a35a-4801-8462-882379f4384e.jpg?v=1762027103"},{"product_id":"thailand-robusta-nam-orr","title":"Thailand Robusta Nam Orr","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMake espresso at home? We’re thrilled to share this - the best robusta in Thailand - with you, our espresso enthusiasts. Our staff has fallen in love with it, and we’re sure you will too! \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFragrant and flavorful undertones of cranberry, walnuts, red current and lime with a velvety, milk chocolate body.  Makes an excellent low-toned espresso or even a wonderful filter coffee.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhile most Robusta in Thailand is grown in the south of the country there are small scattered plantings found growing in the North. Like this robusta grown in Nam Orr, Nan province. Robusta has been recently planted in this area and currently there are only a couple of tons being produced. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a single farmer micro lot Robusta produced by Kaleb Jordan, a Thai-born American whose parents have served in Thailand as missionaries. Kaleb was home schooled in Nan province before being sent abroad to study mechanical engineering at Purdue University. During his 3rd year, he had a spiritual calling to come back to the province where he grew up to work with coffee farmers. He began testing various varieties of Arabica and for the last few years have been buying Robusta cherries to process as well.  We've purchased coffees from him for several years now. His arabicas were famed in Thailand, even before he took 1st place in the first ever Thailand cup of excellence competition last year. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur friends at exporter Beanspire Coffee bought a Colombian made Penagos pulper for him to use a few years ago. Beanspire uses Kaleb's farm as an R\u0026amp;D station and applies processing methods that have proven to work in Kaleb's processing station to other farms elsewhere in Thailand. Kaleb's contribution to the improvement of Thai coffee quality goes far beyond the immediate neighboring farms in Nan where he operates.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFor this lot, he applied  a semi-washed process, where the pulped coffee is fermented for 12 hours, with a trace of mucilage on the parchment during drying. In other words, it's a half-way process between a fully washed and a honey. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eUp 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.\u003c\/p\u003e\n\u003cp\u003eParadise 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, and Thailand. We believe that if the coffee 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 \u003cem\u003eprocess\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTips for brewing with Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e\n\u003cp\u003ePour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 15g of ground coffee to 200mL hot water (201-203F)\u003c\/li\u003e\n\u003cli\u003ePre-wet the grinds with 30ml water.\u003c\/li\u003e\n\u003cli\u003eAfter 30 seconds pour the remaining 170g of water all at once.\u003c\/li\u003e\n\u003cli\u003eTarget brew time of 1:30-1:45\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEspresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 20g+ (if your basket will allow) with 194-196F Water.\u003c\/li\u003e\n\u003cli\u003e1:2 Brewing ratio. 20g coffee =40g brewed espresso\u003c\/li\u003e\n\u003cli\u003e23 second extraction time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"12oz \/ Whole Bean","offer_id":48374676291874,"sku":"rob-namorr","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":48374676324642,"sku":"rob-namorr-AD","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":48374676357410,"sku":"rob-namorr-FP","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5Lb \/ Whole Bean","offer_id":48374676390178,"sku":"rob-namorr-5","price":130.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/FullSizeRender.jpg?v=1714615978"},{"product_id":"thailand-robusta-black-honey","title":"Thailand Robusta Black Honey","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA classic robusta profile. Heavy bodied and low acidity. Flavors of Pistachio, Oatmeal, and brown sugar. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe White Elephant Temple is located in Prachuab Khiri Khan in Southern Thailand on the mountain range that divides Thailand and Myanmar. The temple is led by a monk, Luang Por Swai, who is a former engineer.  With a goal to help the neighboring community balance between their spiritual and economic aspects of life, Luang Por Swai, saw specialty robusta coffee as a potential source of increased income for the community. Traditionally, the community around the temple grows robusta to feed the industrial factories. But Luang Por Swai started this venture after having read and learn about specialty robusta from social media and other robusta growers' communities in Southern Thailand. It is a meticulously done black honey process where the monks applied the same high standards coffee processing methods we use in Arabica coffee processing to Robusta. Only fully ripe coffee cherries were picked then they were further sorted and pulped with as little water as possible to preserve the mucilage on the parchments. Then the wet parchments were dried in a thin layer on raised beds and raked through the drying period before hulling and then packed for export.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"12oz \/ Whole Bean","offer_id":48912650141986,"sku":"thai-elephant","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":48912658891042,"sku":"thai-elephant-AD","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5Lb \/ Whole Bean","offer_id":48912650174754,"sku":"thai-elephant-5","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/Thailand_robusta_website.jpg?v=1721262743"},{"product_id":"ecuador-taza-dorada-robusta-1st-place-calixto-rivera","title":"Ecuador Taza Dorada Robusta 1st Place -Calixto Rivera","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eTasting notes\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eCaramel, tamarind, cacao nibs, dried banana, Soft, tart acidity with a very creamy mouthfeel. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e1st place winner of Ecuador’s 2023 Taza Dorada Robusta.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAfter over two decades of promoting Ecuador’s Taza Dorada Arabica - a competition akin to the Cup of Excellence - ANECAFE initiated Ecuador’s first specialty Taza Dorada Robusta competition in 2016.  We have been involved since this first event as judges and buyers of the winning coffees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis year we purchased the 1st place lot, A honey processed Napopayomino variety from Calixto Rivera Narvaez in Gonzalo Pizarro province. Calixto was the winner of the winner of the first competition in 2016 and has placed in the top 5 most years since. A testiment to his consistency and quality.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Honey processed coffee was produced from the locally developed Napopayomino variety. This year Calixto did a double fermentation on the coffee. Fermenting the cherries first, then pulping and fermenting again before drying the coffee as a honey with the remaining mucilage. While less intense in flavor than some of the other coffees in the competition, his coffee's supreme balance allowed it to win over more extreme coffees. This coffee wonderfully shows the potential of attentive processing applied to this species. A full creamy mouth-feel and pleasant fruit and caramel like flavors with dried banana and spice in the aftertaste.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBrewing Recommendations\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing this great coffee via espresso and\/or french press. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a honey processed coffee?\u003c\/h3\u003e\n\u003cp\u003eHoney-processed coffee is a method of coffee processing where a certain amount of the coffee cherry's mucilage, also known as 'honey', is left on the bean during the drying process. This gives the coffee a sweet, complex flavor, adding depth to its taste profile. Our Ecuador Specialty Robusta utilizes this method for a unique, tantalizing brew.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"12oz \/ Whole Bean","offer_id":48994066366754,"sku":"robusta-tdr1","price":50.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":48994066399522,"sku":"robusta-tdr1-AD","price":50.0,"currency_code":"USD","in_stock":false},{"title":"5Lb \/ Whole Bean","offer_id":48994066432290,"sku":"robusta-tdr1-5","price":300.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/3663EF3D-77B2-4845-8239-655B61858140.png?v=1722992050"},{"product_id":"ecuador-taza-dorada-robusta-3rd-place-conilon-natural","title":"Ecuador Taza Dorada Robusta 3rd Place -Conilon Natural","description":"\u003ch2\u003e\u003cb\u003eTasting notes\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eCaramel, tamarind, cacao, banana, Soft, tart acidity with a very creamy mouthfeel. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e4th place winner of Ecuador’s 2022 Taza Dorada Robusta.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAfter over two decades of promoting Ecuador’s Taza Dorada Arabica - a competition akin to the Cup of Excellence - ANECAFE initiated Ecuador’s first specialty Taza Dorada Robusta competition in 2016.  We have been involved since this first event as judges and buyers of the winning coffees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis year we purchased the 4th place lot, A honey processed Napopayomino variety from Calixto Rivera Narvaez in Gonzalo Pizarro province. We have featured his coffees before when he was the first place winner. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Honey processed coffee was produced from the locally developed Napopayomino variety. This variety produces larger beans than other varieties and has taken several of the top spots in the cupping competition every year. This coffee wonderfully shows the potential of attentive processing applied to this species. A full creamy mouth-feel and pleasant fruit and caramel like flavors with dried banana and spice in the aftertaste.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBrewing Recommendations\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing this great coffee via espresso and\/or french press. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a honey processed coffee?\u003c\/h3\u003e\n\u003cp\u003eHoney-processed coffee is a method of coffee processing where a certain amount of the coffee cherry's mucilage, also known as 'honey', is left on the bean during the drying process. This gives the coffee a sweet, complex flavor, adding depth to its taste profile. Our Ecuador Specialty Robusta utilizes this method for a unique, tantalizing brew.\u003c\/p\u003e\n\u003ch3\u003eWhat is the flavor of Ecuadorian coffee?\u003c\/h3\u003e\n\u003cp\u003eEcuadorian coffee is renowned for its diverse flavor profile, thanks to the country's rich, varied terrain and climate. Typically, coffee from Ecuador tends to have a robust, full-bodied taste with subtle hints of dark chocolate and fruit. Our Ecuador Specialty Robusta, in particular, offers a rich, balanced flavor with a smooth finish that coffee connoisseurs will surely appreciate.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":49149267476770,"sku":"ec-taza-dorada","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49149267509538,"sku":"ec-taza-dorada-AD","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49149267542306,"sku":"ec-taza-dorada-FP","price":30.0,"currency_code":"USD","in_stock":false},{"title":"5Lb \/ Whole Bean","offer_id":49149267575074,"sku":"ec-taza-dorada-5","price":180.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/DSCF7285-2.jpg?v=1683674305"},{"product_id":"philippines-robusta-anaerobic-natural","title":"Philippines Mt Kalatungan Robusta Anaerobic Natural","description":"\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Philippines\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Mt. Kalatungan, Bukidnon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: Better Botany\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Anaerobic Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: 1000-1200masl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003eCranberry, kiwi, and hibiscus in the aroma. Strong anaerobic natural derived flavors of Cacao nibs, jackfruit, and berries.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMt Kalatungan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the Philippines 90% of the country's production is Robusta, and most of it is locally consumed. Nearly all of this coffees is locally consumed and goes to the instant coffee market. Specialty Arabica is hard to come buy here, let alone robusta\u003c\/p\u003e\n\u003cp\u003eMt Kalatungun on the island of Mindanao is home to some fantastic arabica coffees like the Kalasan sweet we have featured in the past. Some growers at the lower elevations of 1000-1200masl also grow robusta. This is very high altitude for robusta, which like arabica seems to show an increase in quality as altitude climbs and temperatures cool off. \u003c\/p\u003e\n\u003cp\u003eWe were able to source a very small lot of anaerobic natural processed robusta from this area, most of which went to our Robusta subscription. We have 6lb left to offer for 1 roast date.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecialty Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMake espresso at home? We’re thrilled to share this amazing robusta from the Philippines - with you, our espresso enthusiasts. Our staff has fallen in love with it, and we’re sure you will too! \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eUp 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.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eParadise 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, Thailand, and now the Philippines. 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 \u003cem data-mce-fragment=\"1\"\u003eprocess\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTips for brewing with Robusta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e\n\u003cp\u003ePour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 15g of ground coffee to 200mL hot water (201-203F)\u003c\/li\u003e\n\u003cli\u003ePre-wet the grinds with 30ml water.\u003c\/li\u003e\n\u003cli\u003eAfter 30 seconds pour the remaining 170g of water all at once.\u003c\/li\u003e\n\u003cli\u003eTarget brew time of 1:30-1:45\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEspresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse 20g+ (if your basket will allow) with 194-196F Water.\u003c\/li\u003e\n\u003cli\u003e1:2 Brewing ratio. 20g coffee =40g brewed espresso\u003c\/li\u003e\n\u003cli\u003e23 second extraction time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRobusta 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.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":49254333251874,"sku":"ph-robusta","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":49254333284642,"sku":"ph-robusta-AD","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49254333317410,"sku":"ph-robusta-FP","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-1007.jpg?v=1729552575"},{"product_id":"vietnam-robusta-champagne-natural-future-farm","title":"Vietnam Robusta Champagne Natural — Future Coffee Farm, Lâm Đồng","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eCrafted from fine Robusta\u003c\/strong\u003e grown in the highlands of Lâm Đồng, Vietnam, our \u003cstrong\u003eVietnam Robusta — Future Farm\u003c\/strong\u003e is a medium roast that celebrates body, sweetness, and poise — cultivated for your daily ritual.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eVietnam Robusta — Future Coffee Farm\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eFull-bodied, creamy, and fruit-toned — a modern expression of specialty Robusta.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eEstates \u0026amp; Origin: Lâm Đồng, Vietnam\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eCountry:\u003c\/em\u003e Vietnam  |  \u003cem\u003eRegion:\u003c\/em\u003e Lâm Đồng  |  \u003cem\u003eAltitude:\u003c\/em\u003e ~800 masl (2,600 ft)\u003cbr\u003e\u003cem\u003eProducer:\u003c\/em\u003e Future Coffee Farm (Tỏi Nguyễn)\u003c\/p\u003e\n\u003cp\u003eNestled in Vietnam’s Central Highlands, Lâm Đồng offers generous rainfall, cool nights, and volcanic-derived soils — conditions that shape Robusta with unusual finesse. At Future Coffee Farm, producer Tỏi Nguyễn applies meticulous harvesting and modern craft to elevate the inherent richness of the species.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCharacter \u0026amp; Style: Creamy, Cocoa-Rich, Fruit-Lifted\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eTasting notes:\u003c\/em\u003e berries, jackfruit, dark chocolate. A low-toned profile with a \u003cem\u003eheavy, creamy\u003c\/em\u003e mouthfeel and gentle sweetness. Designed to shine in milk drinks and straight espresso, yet equally pleasing as a French press or a robust pour-over.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCraft \u0026amp; Process: “Champagne Natural” Fermentation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eProcessing:\u003c\/em\u003e Champagne Natural (select yeast fermentation)\u003c\/p\u003e\n\u003cp\u003eIn November 2023, we collaborated on site with Tỏi Nguyễn and our partners at Karmic Circle Coffee to produce a 60 kg lot fermented with a white-wine yeast culture. This guided, low-oxygen fermentation rounds the texture, lifts berry aromatics, and polishes the finish — a precise method adapted from modern arabica processing and tuned for Robusta’s structure. This year we asked them to make us another lot in a similar fashion for us\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy Robusta, Why Now\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eParadise has championed specialty Robusta since 2004, partnering with producers in India, Ecuador, Vietnam, the Philippines, and Thailand. To us, “specialty” is not a species — it’s a \u003cem\u003eprocess\u003c\/em\u003e. When grown selectively and crafted with intention, Robusta offers sumptuous crema, natural sweetness, and enduring structure — especially in espresso.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eBrewing Guidance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eEspresso (recommended):\u003c\/em\u003e 20 g in → 40 g out (1:2) in 23–25 s at 90–91 °C \/ 194–196 °F. Expect abundant crema; the shot may appear fast while brewing and settle to proper yield in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePour-Over (single-cup):\u003c\/em\u003e 15 g coffee → 200 g water at ~94–95 °C \/ 201–203 °F.\u003cbr\u003e30 g bloom for 30 s, then a single continuous pour to 200 g. Target total time: 1:30–1:45. (Use a slightly \u003cem\u003efiner\u003c\/em\u003e grind than you would for arabica.)\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrench Press:\u003c\/em\u003e 18 g → 300 g water at 94 °C \/ 201 °F, 4 min steep, gentle plunge. Rich, cocoa-forward, and silky.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eA Moment of Paradise: How to Enjoy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePerfect for cappuccinos and lattes, where the coffee’s creamy weight and chocolate depth meet milk’s sweetness. As a straight espresso, look for ripe berry and jackfruit lift over a dark-chocolate foundation.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":49517651886370,"sku":"vn-rob-cn","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49517714178338,"sku":"vn-rob-cn-AD","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49517714211106,"sku":"vn-rob-cn-FP","price":25.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":49517651919138,"sku":"vn-rob-cn-5","price":150.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Auto Drip","offer_id":49517714243874,"sku":"vn-rob-cn-5-AD","price":150.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ French Press","offer_id":49517714276642,"sku":"vn-rob-cn-5-FP","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-4051.png?v=1762027103"}],"url":"https:\/\/paradiseroasters.com\/en-tw\/collections\/buy-robusta-coffee-beans-online.oembed","provider":"Paradise Coffee Roasters","version":"1.0","type":"link"}