Cena od: 71,00 zł
Before you ask - yes, this is pure robusta. Smoked brightly for overflow. Younger brother has lost his head for canephora and will try to encourage you too. Zero acidity, high sweetness and body. Marzipan and nuts and even a slight hint of melon.
Cena od: 71,00 zł
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We try not to keep coffee on the shelves for long, so if we don't have a particular coffee in stock, we have to replenish the order after the roasting day. We roast on Tuesdays and Thursdays, pack the coffee and send it out on Wednesdays and Fridays.
I understand perfectly well that this does not sound. Robusta for overflow? It's for New Year's morning at most, after a long night out, in a café, if someone else is brewing, and no one looks at us with judgement in their eyes. We know, robusta is that inferior sister of arabica, for Italian-style blends yes, otherwise thank you.
We, meanwhile, are turning things around. This is great coffee, and we are entering the world of robusta with an open visor. Let's be precise here - robusta is a variety, the species is canephora. We are entering the world of canephora. Why are we emphasising this? Because we all know the arabica species, but we also associate many different varieties of it, including the famous Gesha, the phenomenal SL28, or the popular Yellow Bourbon. Robusta is also just one variety.
If you want to go on this journey with us, we encourage you to do one thing - don't compare canephora to arabica. They are different beans. So different that a completely different sensory language has been developed for assessing canephora. You should compare canephora with itself, look for associations in the worlds of dark beers, peaty whisky. It's not going to be a fruit and acid frenzy like in the light Arabis. And that's okay. That's what it's all about. At least to the Younger Brother, who convinces the Older Brother with the words - „maybe I've already overindulged in these delicious arabicas”?
About the farm itself, the coffee and the processing. The Quang family has been growing robusta for two generations. They started growing and processing robusta to a specialty standard a dozen years ago, so they were pioneers in this. They benefit from the rich volcanic soils of the Gia Lai province, which allow the fruit to ripen and develop sweetness under optimal conditions. After harvesting, the fruit is sorted for unripe, overripe and spoiled cherries. The fruit prepared in this way goes into fermentation tanks for 144 hours. After this time, they are dried for 20 to 25 days until the right moisture level is reached.
