Rwanda Wet-Process Robusta

For espresso blending as a component ranging from 10 - 15%, perhaps as high as 25%. Can be brewed in a French Press as well, for a cup with intense chocolate, nut and cocoa powder flavors, low acidity, heavy body. Full City+
Out of stock
76.3
  • Process Method No
  • Farm Gate No
Region Africa
Grade n/a
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations This depends on your use, but I would say that robustas need a minimum of Full City to Full City+ meaning the coffee has audibly began 2nd crack.
Weight 1
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Rwanda Robusta? It's the first time I heard of it as well. Rwanda is known for it's great high-grown arabica of the older Bourbon cultivar type. West Africa is known for low-grown robusta coffee of fair-to-poor quality. So how do we get to higher-grown Robusta from Rwanda, and why? While Robusta coffees never challenge good arabicas for brewed cup quality, they have a place for espresso and blending use. It is quite hard to find high quality robusta with clean cup flavors, ones that do not detract from the flavor of classic, continental-type espresso blends, add crema, body, and positive bittersweet flavors. They are especially useful as an espresso component for bar drinks with milk, macchiato, cappuccino, etc. This is a wet-process robusta grown at 600-1000 meters (quite high for robusta), and the cup is of such quality that it can be brewed in a French press straight, if you really want extra caffeine that is. (Robusta averages 2x the caffeine as arabica coffees). While the green coffee isn't beautiful to the eye, it is well-prepared and roasts very evenly. The dry fragrance has definite robusta aromatics, but not in the negative sense (rubbery notes) of low quality types. It has Brazil nut hint, toasted coconut, and dark chocolate. Wet aromas clearly indicate a robusta, but with nice toasted nut and semi-sweet chocolate character, sweeter than the dry fragrance. (Sweet is a word rarley used to describe robusta!) The cup has low acidity, and an aggressive, intense, husky nature. The chocolate flavors have nutty suggestions, and these flavors are enhanced by the heavy body. There's flavors of cocoa powder, and a bit of maple syrup sweetness as well! The acidity is extremely low, the aftertaste has coconut husk tones, and is drying. This is great for espresso! NOTE: While I have scored this coffee and described it according to traditional cupping practice, we are recommending it for espresso blends, as 10-20% of the total ingredients. It can be quaffed as a brewed coffee, which speaks to it's high quality as a robusta in itself. But we don't offer it for that use.