Tasting notes

Grape and kiwi candy, caramel, jasmine, and banana; a very creamy, chardonnay-like mouthfeel. 

Background Info

1st place in Ecuador’s 2016 Taza Dorada Robusta.

Last July Ecuador held its first national specialty robusta cupping competition, Taza Dorada Robusta. We were honored that Paradise’s Miguel received an invitation to judge.

Like most finalists, the winning coffee came from the province Sucumbios, near the Colombian border. But competition winner Javier Calixto Rivera had the advantage of elevation on his side: 2600 feet, which was nearly double the majority of entrants. Judges noted tasting notes of grape, caramel, jasmine, kiwi and banana from the winning coffee; banana being one of many exotic tastes that can be found in the best robusta coffees, but rarely if ever in arabica.  

After over two decades of promoting Ecuador’s Taza Dorada Arabica - a competition akin to the Cup of Excellence - Anecafe, along with the Catholic Relief Services (CRS), initiated Ecuador’s first specialty Taza Dorada Robusta competition.  The project intends to build a new quality market for robusta coffee, yielding higher prices for farmers. Paradise Roasters paid over 2.5x the commodity price for the award-winning robusta coffee. And as climate change pushes arabica coffees out of reach for many Ecuadorian farmers, some now have a new diversification option: specialty robusta coffee.

We recommend brewing this great coffee via espresso and/or french press and pairing with our Ecuador La Playa, a top 5 coffee from Taza Dorada Arabica.


This option is currently sold out.

  • Continent: South America
  • Country: Ecuador
  • Farm: Ruben Guagala
  • Process: Washed
  • Region: Sucumbios Province
  • Variety: Robusta

Roast Scale

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