Our first specialty (fine) Robusta release! After tasting Mr. Toi’s experimental Robustas at this year’s Specialty Coffee Association Expo, and other Robusta lots during a trip to Vietnam, we feel the time is ripe to embrace fine Robusta as a specialty category. Mr. Toi’s lot, sorted and processed with as much care as specialty Arabicas, stands far above cheap commercial Robustas that flood so many instant coffee brands. The cup’s thicker body still betrays its Robusta pedigree. But thanks to its winey (anaerobic) natural processing, we taste a creamier mouthfeel along with a gentle berry note. Impressions of dark fruits (blackberries, raisins) and cacao nibs. For this coffee, we recommend trying 195°F brew temp and adjust from there.