Hacienda Legrand - Robusta
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Impressions: sweet pastry dough, brazil nuts, dried fig, clove, apple
Roast degree: medium (3/6)
Province: Santa Elena
Region: San Rafael
Farm: Hacienda Legrand
Farmer: Denise Bustamente aka ''the Queen of Robusta''
Altitude: 40 mass
Partner importer: Quest Coffee
For a second time, we are thrilled to bring you something different unusual in specialty coffee: ROBUSTA!!
Hacienda Legrand is part of a family-run agricultural company founded in Guayaquil more than 40 years ago. Dedicated to the production, investigation, commercialization, and exportation of various products, a big part of their history lies specifically within the genetic improvements of the Robusta species of Coffee.
Robusta does present some upsides for the farmers. Compared to arabica, robusta is more disease resistant, grows at lower altitude and has better a yield per tree.
The variety that they produce is called Ecurobusta, a polyclonal hybrid, developed and studied by them for more than 7 years, as part of a genetic improvement program in Ecuador.
Robusta require cross-pollination between different plants. Because of this, their investigation, developed on the Coast of Ecuador, consists of more than 30 criteria to select these clones, and they analyzed everything from productivity to organoleptic properties.
The results have been achieving scores higher than 80 points on an ARABICA tasting grid.
Denise Bustamente didn’t earn the name the “Queen of Robusta” by chance; her passion and dedication to this species is something special.
Ecurobusta was used for the first time in the National Barista Championships in 2019 and for the first time in the Brewers Cup Championships, where they received 1st Place, with an Ecurobusta Natural!
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!
|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||14.5:1||2:45-3:30 min|
Chemex & Batch Brew
|40-60 g||14:1||4:45-5:30 min|
|18-25 g||14:1||3:15 min steep time|
Farmer: Denise Bustamente
Farm: Hacienda Legrand
Exporter: Capamaco Trading
Importer: The Coffee Quest
Price paid by us for the landed coffee in the Continental New Jersey warehouse: 3,98USD/lb
(cost of transportation from New Jersey to us is around 0.50CAD/lb)
FOB price paid by The Coffee Quest: 3,30USD/lb
(cost of exporting from Ecuador to the USA is around 0.30USD/lb)
FOB= Freight on board, meaning all the cost from the farm to the port for departure)
Farmgate* price: 2,90USD/lb
(price the farmer received)