A pure Robusta, very strong, both in flavor and caffeine. Richly chocolatey in the best Robusta tradition. Excellent with milk and sugar, or sweetened condensed milk, but is also very low in acid so can be drunk black even by individuals who are sensitive to acidity. Robusta is high in body and crema and makes a fabulous espresso alone or paired with your favorite arabica.
- Vietnamese Grade A high-altitude beans
- Whole bean coffee
- Smooth, low-acid, chocolate notes
- Dry air-roasted, vegan, pure coffee
- Perfect for cafe sua da, drip coffee, press and espresso
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Robusta( Sẻ ) _The roast level is Medium. This Robusta is up to 10 times lower in acid than many USA branded coffees, and especially appeals to the mid-and-back-palate where coffee taste is more fully perceived and creates a more lasting taste impression. Unlike traditional "butter-roast" Vietnamese-style beans, these are air-roasted and will not clog grinders in auto-grind-and-brew machines.
Get the perfect grind and the freshest flavor by grinding whole beans just before brewing
Coffee Basics: The Difference Between Arabica and Robusta
Robusta: Robusta coffee tends to have a more acidic and harsh flavor than Arabica as well as higher levels of caffeine. Robusta can be grown at lower altitudes, in hotter climates, and with less moisture. Since Robusta has fewer growing restrictions and has a generally less desirable flavor, it is usually sold for a lower price than Arabica beans. Most mass-market commercial beans are of the Robusta variety.Arabica: Arabica coffee is considered superior to Robusta because of its delicate flavor and low acidity. This variety is grown at higher altitudes and can be more difficult and costly to grow. These labor-intensive, low-yield plants produce a high-demand bean that sells for a higher price.