This is a lot of wet-processed, Kaapi Royale preparation(top grade) robusta. Expect tobacco, an aggressive bittersweet effect on the palate, low acidity; produces voluminous crema and adds density to the mouthfeel of any espresso blend. Full City+ to Vienna, rest for 4 days!
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. This coffee needs a lot of rest after roasting, such as 4+ days!
We offer premium Robusta coffees chiefly for espresso blending, but it is an interesting experience as a brewed coffee, just for fun. This is a lot of single-origin, wet-processed, Kaapi Royale preparation (top grade) robusta. Not many robusta coffees can be brewed and make anything drinkable. Interestingly I have found that at FC+ roast or a light Vienna, you can make a very palatable French Press of this coffee. Yes, 100% robusta from a French Press, unthinkable with common robusta coffees that are poorly processed and reek of burned rubber flavors in the cup. Here the cup is extremely low acid, with baker's chocolate, very intense, and a good candidate for a little cream and sugar. (Did you ever think you would see that written on Sweet Maria's website?!) The preparation is outstanding and the roast is very even. Of course, this is offered primarily for espresso blend use. It's an excellent, reliable robusta for this purpose, adding body, crema and intensity to the cup. It especially aids the ability of an espresso blend to "cut through" the milk flavors in Cappuccino and Latte. As with the other robustas, 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, mild, pungent bittersweet note to it, with an extremely long aftertaste. It is ideal for Continental style espresso blends; Northern Italian or Southern Italian styles where intensity and pungency is desired, and mild delicate notes are not the goal of the blend.
As far as a cup description, we think of robusta mostly in blends. Cup scores and description suffer because it just can't hold a candle to a good arabica lot. (But be sure that a coffee coming from an arabica tree doesn't make it good coffee - I have tasted plenty of arabica that is worse than any well-prepared robusta out there!) The dry fragrance has chocolate and a hint of rustic maple, a theme in this cup. There is a bit of tobacco in the nose, as well as the cup, an aggressive bittersweet effect on the palate, and very low acidity. It produces a great, voluminous crema, with larger bubbles than arabica crema, and a little less persistent. It adds a lot of density to the mouthfeel in the coffee as well.