Description
A very unique offering from Guatemala. A different type of coffee plant. Contains 2-4x the caffeine as Arabica and will have unique tastes.
Finca Santa Isabel has been owned by the Keller family since 1899. Having worked in coffee production all his life, and having served as Vice President of Anacafe, Alex Keller is well-known in the coffee industry. He is committed to organic production and understands its many positive impacts, from the environment to better quality in the cup, is fully aware about the impact of producing organic coffee, have many benefits, not just for the environment, but in the productions over the years, the result of the flavor and quality of the cup. Traditionally, Santa Isabel produces Arabica coffee, but the Keller’s passion for coffee has led them to explore new ideas. After a great deal of experimentation, trial, and error, they are producing high-quality Robusta.
Robusta is not as popular as Arabica either in the US, or where this coffee is grown, Guatemala, representing just 2% of production. But this might slowly change as the 10 ha that Alex has set aside for Robusta at Santa Isabel has succeeded in producing a lovely example of the strain. Naturally sweet and semi-fruity from the natural processing, balances the classic Robusta rustic spice tones nicely.
Tasting Notes: Robusta beans produce a hefty earthy spice, smoky, herbal flavor up front. The Guatemalan soil and natural processing add a bit of maltiness and fruit flavors on top, but you can definitely tell this is a robusta coffee. This would make a good high caffeine blender/espresso component. Similar tasting to many European style coffees. Although Robusta is more rare in the USA, it is still commonly used and drank overseas.
Roasting Notes: Robusta beans should be pushed to at least a medium roast point. Higher chaff, so a slightly smaller roast batch might be prudent. Will roast slightly uneven being a natural processed.
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