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.
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.
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, Robusta Kaapi Royale (also called RKR, top grade) robusta was shipped to us in GrainPro preserving remarkable aromatics and is perfect for your espresso blends. We offered great wet-process Sethuraman Estate coffee before, but this lot is special: Nirali is hand-picked at peak ripeness 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 outstanding 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, 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. It's an amazing robusta, and actually has a maple syrup sweetness lingering in the cup. In fact, you can brew the FC+ roast of this in a French Press and have quite a remarkable cup.