Continent: South America
Farm: Hacienda Legrand
Process: Anaerobic Natural
Region: Santa Elena Province
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."
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.
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.
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.