Robusta has a rough reputation — and for good reason. For years, it was picked and processed with speed in mind, which often led to the hard, woody cups that many of us have experienced. But when robusta gets the same care and attention as arabica, the quality jumps. In fact, demand for “specialty robusta” is growing in Europe, where its distinct flavor profile is often preferred over arabica.
While that might be a minority stance in the U.S. Specialty market, there are many reasons to love robusta. For the green buyer, robusta has appeal as a cost-effective option. For the consumer, robusta offers nearly twice the caffeine content of arabica. And for the consumer and barista, robusta offers a heavier body and produces a richer crema when brewed as espresso.
Then there’s the part we don’t talk about enough: sustainability. Robusta is hardy. It fights off pests with its own bitter chemistry. It adapts. And it’s a high-yield species, which — in a world of shifting climates — increasingly matters.
One robusta that’s changing minds is our Mexico Agata Washed Robusta. As our QC Manager Edward Kaufmann put it, “The washed Agata has the heft of classic robustas in the cup, but consistency and sweetness that we don’t see often in robusta.”
This lot comes from the Soconusco region of Chiapas, where it was produced by third-generation farmer Don Antonio Luttmann on his family’s farms — Genova, Alianza and Independencia. It’s exported by our NKG colleagues at Exportadora de Café California.
So, if you’re rethinking a blend, experimenting with a stand-alone offering, or wondering how to elevate the robusta you already use, Agata is a great place to start.
Cupping notes: Nutmeg, cashew, vanilla, popcorn. •
