Ok, so a lot of robusta is grown because it is ... well ... robust. It is treated as a commodity and not processed or stored with any particular care. But, nonetheless, youd think that robusta is just a species of coffee plant and, so, like any other species, would respond favourably to the right terroir and processing technique. Now none of those are original thoughts. They are obviously what these guys were thinking:
http://www.paradiseroasters.com/soindiasitara1.html
http://www.coffeereview.com/review.cfm?ID=1206
Presumably none of this stuff comes our way, but if it did, Id certainly be up for it! Id imagine that 100% robusta that tastes good would have to be close to one of the most forgiving coffees on the planet!
Cheers,
Luca
http://www.paradiseroasters.com/soindiasitara1.html
http://www.coffeereview.com/review.cfm?ID=1206
Presumably none of this stuff comes our way, but if it did, Id certainly be up for it! Id imagine that 100% robusta that tastes good would have to be close to one of the most forgiving coffees on the planet!
Cheers,
Luca
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