What is specialty coffee?

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

How is specialty coffee different from regular coffee?

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

What is single-origin coffee?

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

How is Geisha Coffee graded and scored?

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

What are the best brewing methods for Geisha Coffee?

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

How should I store Geisha Coffee?

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

Ecuador Hacienda Legrand Robusta Lactic Natural

Ecuador Hacienda Legrand Robusta Lactic Natural

Name: Ecuador Hacienda Legrand Robusta Lactic Natural
Brand: Paradise Coffee
SKU: Legrand
Price: 29.0 USD
Availability: OutOfStock

Regular price $29

Unit price per

Weight:

12oz

5lb

Grind:

Whole Bean

Quantity:

only -3 left in stock

Coffee Profile

Continent: South America

Country: Ecuador

Farm: Hacienda Legrand

Process: Anaerobic Natural

Region: Santa Elena Province

Variety: Ecu-Robusta

Roast Scale

Light Medium Dark

Tasting notes

Creamy vanilla, 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.

92 points on Coffee Review

”Evaluated 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."

Background Info

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

Specialty 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.

The Farm

Hacienda 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.

Processing

Last 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

Tips for brewing with Robusta

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

Pour Over by Johann Buenano 2019 Ecuador Brewers Cup Champion

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

Espresso Recipe from 2016 Ecuador Barista Champion Mario Idrovo

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

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