{"title":"Specialty Robusta Coffee","description":"","products":[{"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":"black-basalt-dark-roast-blend","title":"Black Basalt Dark Roast Blend","description":"\u003c!-- Hero --\u003e\n\u003ch1\u003eBlack Basalt Blend\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eBold • Polished • Volcanic\u003c\/em\u003e\u003c\/p\u003e\n\u003c!-- Intro \/ Brand Tone --\u003e\n\u003cp\u003eNamed for Hawai‘i’s volcanic rock, Black Basalt is our statement blend for those who love deeper tones without harshness. Roasted with precision for gravity and gloss, it brings dark-toned sweetness and calm power to your daily ritual.\u003c\/p\u003e\n\u003chr\u003e\u003c!-- Tasting \u0026 Roast --\u003e\n\u003ch3\u003eCharacter \u0026amp; Style\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Dark chocolate, molasses, roasted hazelnut, gentle smoke, black cherry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Full, velvety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and cocoa-rich with a clean, mesquite edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast Profile:\u003c\/strong\u003e Dark (deep, assertive, yet composed)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!-- Composition --\u003e\n\u003ch3\u003eBlend Composition\u003c\/h3\u003e\n\u003cp\u003eA seasonal composition anchored by Southeast Asian lots for structure and sweetness, layered with select Central American coffees for depth and resonance. Each component is chosen to deliver a polished, modern dark profile—intense yet composed.\u003c\/p\u003e\n\u003chr\u003e\u003c!-- Brewing Recommendations --\u003e\n\u003ch3\u003eBrewing Recommendations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrip \/ Pour-over:\u003c\/strong\u003e 1:16, 88–90 °C \/ 190–194 °F; 3:00–3:30 total brew\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrench Press:\u003c\/strong\u003e 1:15, coarse grind, 4:00 steep; gentle plunge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso (robust shot):\u003c\/strong\u003e 1:2 in 24–26 s for syrupy body and dark chocolate core\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk Pairing:\u003c\/strong\u003e Excellent in cappuccino\/latte; retains definition and cocoa depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!-- Service \/ Storage --\u003e\n\u003ch3\u003eService \u0026amp; Storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Peaks 4–14 days post-roast for maximum sweetness and crema\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep sealed and cool; enjoy within 3–4 weeks of opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\u003c!-- Brand Footer Note --\u003e\n\u003cp\u003e\u003cem\u003e Forged from volcanic inspiration, Black Basalt brings a bold yet refined expression to the Foundation Collection—crafted for those who prefer depth without compromise. \u003c\/em\u003e\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":46089781051682,"sku":"basalt","price":24.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto Drip","offer_id":46089781084450,"sku":"basalt-AD","price":24.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ French Press","offer_id":46089781117218,"sku":"basalt-FP","price":24.0,"currency_code":"USD","in_stock":true},{"title":"2Lb \/ Whole Bean","offer_id":49228161253666,"sku":"basalt-2","price":59.0,"currency_code":"USD","in_stock":true},{"title":"2Lb \/ Auto Drip","offer_id":49228161286434,"sku":"basalt-2-AD","price":59.0,"currency_code":"USD","in_stock":true},{"title":"2Lb \/ French Press","offer_id":49228161319202,"sku":"basalt-2-FP","price":59.0,"currency_code":"USD","in_stock":true},{"title":"5Lb \/ Whole Bean","offer_id":46089781149986,"sku":"basalt-5","price":140.0,"currency_code":"USD","in_stock":true},{"title":"5Lb \/ Auto Drip","offer_id":49228162466082,"sku":"basalt-5-AD","price":140.0,"currency_code":"USD","in_stock":true},{"title":"5Lb \/ French Press","offer_id":49228162760994,"sku":"basalt-5-FP","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-3986.png?v=1761592269"},{"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":"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":"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":"philippines-sitio-san-roque-anaerobic-natural","title":"Philippines Sitio San Roque 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: Pangantucan, Bukidnon, Mindanao\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: Kalsada Sitio San Roque mill\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Anaerobic Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: Costa Rica 95\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: 1000-1500m\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/h-60osnv_2Q?si=h8sLU4ZvSNNa10kf\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFragrant and flavorful with notes of bubblegum, passionfruit and tangerine. A juicy vibrant cup that fades to milk chocolate as it cools.\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\u003eThe farms in this area are mostly planted with the Costa Rica 95 variety, a Catimor selection Costa Rica. This lot was produced as an anaerobic natural. Harvested between October 2023 and January 2024. The cherries were fermented for 4-6 days in sealed bags before being sun dried on raised beds. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":49689869320482,"sku":"ph-sanroque","price":35.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":49689869353250,"sku":"ph-sanroque-AD","price":35.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49689869386018,"sku":"ph-sanroque-FP","price":35.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":49689869418786,"sku":"ph-sanroque-5","price":220.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-2127.jpg?v=1741114363"}],"url":"https:\/\/paradiseroasters.com\/ko-kr\/collections\/specialty-robusta-coffee.oembed","provider":"Paradise Coffee Roasters","version":"1.0","type":"link"}