Robusta

Robusta coffee from Ecuador offers a distinct and robust flavor profile that sets it apart in the world of coffee. While Ecuador is renowned for its Arabica coffee, the country also produces a noteworthy amount of Robusta beans.

Robusta coffee from Ecuador is primarily cultivated in lower altitudes and regions with warmer climates, such as the coastal areas. These conditions contribute to the unique characteristics of the beans. Robusta beans are known for their higher caffeine content and stronger, more bitter taste compared to Arabica beans.

Ecuadorian Robusta coffee often showcases a full-bodied and earthy flavor with hints of dark chocolate and nuttiness. Its boldness and intensity make it a favored choice for espresso blends and coffee blends that desire a strong and rich flavor.

Despite its distinctive taste, Robusta coffee plays an important role in the coffee industry. It provides a base for espresso blends, adding body and crema. Robusta beans also contribute to the production of instant coffee due to their higher solubility.

Coffee farmers in Ecuador carefully cultivate and process their Robusta crops, employing traditional methods and techniques. They ensure that the beans are harvested at optimal ripeness and undergo thorough processing to preserve their quality.

While Robusta coffee may not have the same level of popularity as Arabica, its unique characteristics and versatility make it a valuable component in the coffee world. Exploring Ecuadorian Robusta coffee can be a delightful experience for those seeking a bold and intense coffee flavor.

Our coffee comes from the Ecuadorian Sierra region at an altitude of 500 meters in Moraspungo - Cotopaxi.

This washed Conilon coffee has 98% whole beans, 0% black beans, and 2% broken beans.

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