Specialty Robusta tasting – Shifting a paradigm

Roughly 40% of coffee grown globally is a species of coffee called Robusta (Coffea Canephora). It’s primary production is for cheap instant coffee, so specialty coffee associations around the world have always marketed against it, promoting its subspecies Arabica as the higher quality offspring. With erratic climates in producing countries, coffee farmers need hardier crops such as robusta to sustain their livelihood.

This class is promoting specialty grade Anaerobic Natural Robusta Coffee that we’ve sourced from Vietnam, the largest producer of Robusta coffee in the world. This will give insight into it’s flavor potential, how to brew it, and learn more about it’s history.