India Robusta AB -Sethuraman Estate

A wet process Robusta coffee from a single Estate, for espresso blends. Enhances the crema and introduces thick body to the espresso, with burnt sugar and maple aromatics, aromatic wood, bittersweetness. Full City+ roast or Darker.
Out of stock
80.5
  • Process Method Wet Process
  • Cultivar Hybrids
  • Farm Gate Yes
Region Asia
Processing Wet Process Kenya Type
Drying Method Patio Sun-dried
Arrival date Mar 20 2012
Lot size 26bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Robusta
Grade Estate AB
Appearance .2 d/300gr, 17+ Screen
Roast Recommendations This depends on your blend, but I would say that robustas need a minimum of Full City++ meaning the coffee has audibly reached 2nd crack, and I prefer 460 probed bean temperature (external) which is a Vienna stage. Like most coffees for espresso, best to rest an extra day post-roast.
Weight 1 LB
Sethuraman Estate is located in the Chikmagalur district near the town of Magundi, on the Bhadra river and at an altitude of 2500-3200 feet. This lot of single-origin, wet-processed, AB grade robusta was shipped to us in GrainPro preserving the nice aromatics and is perfect for your espresso blends. We offered wet-process Sethuraman Estate coffee before and feel it has a clean cup with minimal distractions found in non-estate types. The farm is planted in SLN 274 Robusta. It is hand-picked, and they use a pre-seperator which essentially works like a pulper before the pulper by removing half-ripes, then they use a demucilager post-fermentation; the result is nice crema (but with rather large bubbles), fruited hints, some dark sweetness and brightness. In fact, I could cup test and drink this as a regular brewed coffee at FC+/Vienna roast, something that can be very unpleasant with average robusta coffees. It out-cupped all the robustas on the table, and while too strong as a straight shot espresso, the rustic sweetness could be discerned in the espresso aroma.
There is a note in the aroma of this coffee like maple, quite unexpected in Robusta. And there are no off flavors associated with typical or even specialty grade robusta. For me, Robusta needs to do it's job in a blend, not detract from the arabicas, and actually add some positive flavor attribute. While the aromatics from this cup are low (as with all robustas) I still detect a definite sweetness there, very rare aromatic quality in canephora coffees!. The preparation is outstanding and the roast is very even. I would keep Robusta below 15% in an espresso blend but because of the quality of this robusta, you can go up to 25% before it starts to overtake to cup too much. Robustas have less aroma that arabicas, but this lot actually has a nice, dark, mildly sweet note to it. The aftertaste is extremely long and persistent, turning pungent in the finish as would a bittersweet chocolate.