Farm: Future Coffee Farm. Toi Nguyen
Process: Carbonic Maceration Natural
Region: Lam Dong Province
Variety: Coffea canephora (Robusta)
Fragrant and flavorful undertones of cranberry, malt, cherry and dates with a velvety, milk chocolate body. Makes an excellent low-toned espresso or even a wonderful filter coffee.
Make 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!
Up 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.
Vietnam 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.
Future 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.
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.
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.