This coffee is super interesting! It really gave us a strong breakfast vibe with notes like sweet pastry dough (think chocolatine!) and granola. It's also a very nutty coffee and it makes us think of Brazil nut.
Robusta tends to be less fruity in general, but we still notice some dried fruit like figs, dates, raisin, and the finish reminds us of green apples.
The aftertaste was clove like.

If you are used to specialty coffee, this will hit different. It's less ''juicy'' and less sweet than your average arabica. But it's still a very solid, low acidity, approachable coffee that pairs extremely well with milk and yes, sugar.
Robusta has a bad reputation for being too bitter, but this one is very smooth to drink, even black.

A little warning here: Robusta has a lot more caffeine than arabica! So it's perfect to wake up or be efficient (David has a funny story that you can read about here)

Are you ready to experience fine robusta with us? Can't wait to discuss this more with you all!

Method Dose Ratio Time
Espresso 16-20 g 2.1:1 28-32 sec
Espresso with milk 16-20 g 1.8:1 26-30 sec
Americano 16-20 g 2:1 26-30 sec


18-32 g 14:1 2:45-3:30 min

 Chemex & Batch Brew

40-60 g 14:1 4:45-5:30 min

 French Press

18-25 g 13:1 3:15 min steep time
Good Subscription Agency