New Math Coffee
Chicago, IL, USA
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.
Pomegranate
Apricot
Berry
Type
Single Origin
Origin
Bảo Lộc, Lam Dong, Vietnam
Species
Robusta
Process
Anaerobic Natural Fermentation
Altitude
800m
Producer
Toi Nguyen
Farm
Future Farm