freexcitizen asked: This coffee is smooth enough you would like it dude
Gary, I cannot agree.
Here’s the deal; there are two major species of coffee that are cultivated: arabica and robusta.
Arabica is a delicate plant that requires cooler temperatures and higher altitudes to prevent insect predation, and yields a small crop of coffee (1lbs/plant/yr.)
Robusta is a much more substantial plant, that thanks to it’s higher caffeine concentration, is able to occupy warmer, moister, lower climes. It yields about 60% more cherries than arabica.
With a higher yield, and a larger potential distribution, why isn’t robusta coffee more popular with the general public, or the coffee industry?
Quick answer: It’s bitter and it tends to taste like vulcanized rubber.
Arabica coffees, in the best examples (high altitude, optimum cherry ripeness, and proper processing) are sweet, fruity, and floral.
Robusta is not solely defined by it’s sulfuric character, it can possess sweetness, even fruity characteristics, but will never achieve the cleanliness, sweetness and elegance of a fine arabica.
Since I work in the coffee industry, I have plenty of conversations with other professionals about robusta. What I find is that most people can’t speak through experience of robusta coffee: It simply isn’t common.If you’ve had instant coffee, you’ve probably consumed Robusta. If you’ve traveled to Italy and had traditional espresso, you’ve probably had robusta. Folgers? Nope, it’s 100% arabica.
Most companies that run in the “specialty coffee” market won’t touch the stuff (Blue Bottle’s ‘17ft Ceiling’ is a notable exception.)
At my first roasting gig, though “we” didn’t sell robusta coffee we “toll-roasted” for an international non-profit who provided us with Vietnamese robusta. I roasted a ton (literally) of this coffee every month, and I would set some aside to cup. My dislike for this coffee is not based out of hearsay, I do not like it.
From start to finish it is treated as an inferior product. It wasn’t until recently that folks in the industry began looking at robusta as a potential future for the industry (Global climate trends increasingly threatens the viability of arabica coffee production.)
I recognize that my tastes and preferences are quite specific, and will likely never represent those of most of the coffee consuming public.
I hope this was informative.
Gary, maybe when my bank account as recovered from the arrival of my daughters, I’ll drop-ship you some gesha.
I am Coffee-Otaku.
(Is that a pack of cigarettes? Fuck that noise, wrecks your olfactory.)