25 ms·

It's 60% Robusta 40% Arabica.

by tsingy 4y ago

roflyear 4y ago
Try to also find what specific varieties of Arabica, if you can. That matters a lot for specialty coffee. There is not a lot of Robusta specialty, and for a reason: it isn't known for being great tasting coffee.
- progre 4y ago
  I actually prefer Robusta but it's getting hard to find since some marketing genious figured out that you could charge a little more with that "100% Arabica" on the bag. The thing is, for Arabica to be good the roast has to be right and the brew has to be right. Robusta, not as flowery but it can take a lot if abuse and still taste quite good.
  - 0xbadcafebee 4y ago
    To most "coffee people"'s palette, Robusta is like burnt shoe leather strained through an old gym sock. Vietnamese drink a lot of it since they grow it there, and it's been successfully marketed in the US by "extreme amounts of caffeine" brands. > for Arabica to be good the roast has to be right and the brew has to be right But the OP doesn't have to worry about that, they just need to find a way to market their beans to a specialty roaster. Small batch single origin Arabica can make a tidy little profit.
    - tsingy 4y ago
      > But the OP doesn't have to worry about that, they just need to find a way to market their beans to a specialty roaster. Small batch single origin Arabica can make a tidy little profit. This, I'll probably switch to mainly Arabica as soon as I can (Bourbon and Arabica Elita)
      - roflyear 4y ago
        Yeah. I suggest don't get into roasting. But definitely approach roasters with the robusta offering. Maybe they would be interested in doing a blend.
    - Vivtek 4y ago
      There are people who prefer robusta. Just .. not many.
  - tsingy 4y ago
    Exportation and local consumption tends to mainly prefer Robusta. I prefer Robusta also, way stronger, wakes me better.
  - roflyear 4y ago
    This is true. But there is plenty of good speciality robusta. It just tastes often like rubber! (Imo)
- tsingy 4y ago
  On the to do list. But here, not a lot is documented. I will probably have to call a lab when looking for certification in order to have a proper labelling when selling. That would settle it. I'll be more careful if later I have to plant though.

It's 60% Robusta 40% Arabica.

by tsingy 4y ago

It's 60% Robusta 40% Arabica.

Try to also find what specific varieties of Arabica, if you can. That matters a lot for specialty coffee. There is not a lot of Robusta specialty, and for a reason: it isn't known for being great tasting coffee.

progre 4y ago
I actually prefer Robusta but it's getting hard to find since some marketing genious figured out that you could charge a little more with that "100% Arabica" on the bag. The thing is, for Arabica to be good the roast has to be right and the brew has to be right. Robusta, not as flowery but it can take a lot if abuse and still taste quite good.
- 0xbadcafebee 4y ago
  To most "coffee people"'s palette, Robusta is like burnt shoe leather strained through an old gym sock. Vietnamese drink a lot of it since they grow it there, and it's been successfully marketed in the US by "extreme amounts of caffeine" brands. > for Arabica to be good the roast has to be right and the brew has to be right But the OP doesn't have to worry about that, they just need to find a way to market their beans to a specialty roaster. Small batch single origin Arabica can make a tidy little profit.
  - tsingy 4y ago
    > But the OP doesn't have to worry about that, they just need to find a way to market their beans to a specialty roaster. Small batch single origin Arabica can make a tidy little profit. This, I'll probably switch to mainly Arabica as soon as I can (Bourbon and Arabica Elita)
    - roflyear 4y ago
      Yeah. I suggest don't get into roasting. But definitely approach roasters with the robusta offering. Maybe they would be interested in doing a blend.
  - Vivtek 4y ago
    There are people who prefer robusta. Just .. not many.
- tsingy 4y ago
  Exportation and local consumption tends to mainly prefer Robusta. I prefer Robusta also, way stronger, wakes me better.
- roflyear 4y ago
  This is true. But there is plenty of good speciality robusta. It just tastes often like rubber! (Imo)
tsingy 4y ago
On the to do list. But here, not a lot is documented. I will probably have to call a lab when looking for certification in order to have a proper labelling when selling. That would settle it. I'll be more careful if later I have to plant though.