Specialty Robusta: is it possible?
Robusta is generally thought of as something "auxiliary" to Arabica, although it accounts for approximately 40% of the modern coffee market. Robusta is most often used to create blends with Arabica or to make cheap low-quality coffee drinks that are popular in the lower segment of the mass market.
However, the trend of Specialty Robusta is becoming more and more popular. It turns out that if you approach its cultivation, collection and processing with the same quality and diligence as with Arabica, you can get well-perceived aroma notes that will depend on the terroir, climate of the region of cultivation and processing. In the Robusta specialty, you can even see the future of the coffee industry as a whole, because by the year 2100 there will be quite a few suitable places on planet Earth for growing the fastidious Arabica, while robusta is tolerant of heat, pests, low rainfall (and even occasional short periods of drought), grows at altitudes from 0 to 2000 and even 3000 meters above sea level and recovers well after mechanical harvesting (stripping) of berries from branches.
Today, the specialty robusta market has not yet been created, because the vast majority of market players do not understand its value and, most likely, have never even tasted a drink made from such a Robusta. However, the direction is taken and the work is underway. Thus, in 2010, the CQI Coffee Research Institute introduced the Robusta specialty standard (and it was customary to call it not "specialty", but fine - "good", to formally distinguish the name from Arabica). A methodology for assessing its quality has been developed: by analogy with the Q system for Arabica, the R system for Robusta is presented, which also includes a rating from 0 to 100 (and where the best specimens score 80 and above to be considered "good").
Yes, good robusta is characterized by high quality and exceptional flavors compared to regular robusta, influenced by careful growing, harvesting and processing methods. Harvesting is done only by hand, in order to collect only ripe berries, and not all in a row, as is usually the case. Fermentation takes place by washed, semi-washed or dry method, drying — on African beds or patios, for 10-25 days to reach the desired water content at the level of 11-14%. After that, it is graded by color sorter or visually, packed in reliable Grain Pro bags (not jute), as is the case with Arabica, and delivered to international buyers.
A cup of such coffee has subtle earthy tones and a bright, rich taste, which has twice as much caffeine as a cup of Arabica.
Here are some of the key features of a cup of Specialty Robusta coffee:
• Rich taste with a strong aroma;
• Twice the caffeine content of Arabica, which provides a stronger effect;
• Can have different notes: oak, earth, grass, peanut, licorice, juniper, hazelnut, dark chocolate and many others;
• Much less sweetness compared to Arabica;
• Bright acidity and greater bitterness compared to Arabica.
Today, "good" Robusta is cultivated by many countries: Vietnam, Brazil, Uganda, India, Indonesia, Ethiopia, the Philippines, Malaysia, Cote D'Ivoire, Cameroon, Kenya, Liberia, and others. The price of robusta spechelti can be 2-5 times more expensive than normal, and therefore farmers have an economic interest in joining this process.
Tak więc dobra Robusta charakteryzuje się wysoką jakością i wyjątkowymi smakami w porównaniu ze zwykłą Robustą, na co wpływają staranne metody uprawy, zbioru i przetwarzania. Zbiór odbywa się tylko rękami, aby zbierać tylko dojrzałe jagody, a nie wszystkie z rzędu, jak to zwykle bywa. Fermentacja odbywa się metodą mytą, półmytą lub suchą, susząc na afrykańskich łóżkach lub patio, przez 10-25 dni, aby osiągnąć pożądaną zawartość wody 11-14%. Następnie następuje sortowanie według jakości za pomocą sortownika kolorów lub wizualnie, pakowanie w niezawodne worki Grain Pro (nie worki jutowe), jak ma to miejsce w przypadku Arabiki, i dostarczanie do międzynarodowych konsumentów.
Filiżanka tej kawy ma subtelne ziemiste odcienie i jasny, bogaty smak, który zawiera dwa razy więcej kofeiny niż filiżanka Arabiki. Oto kilka kluczowych cech filiżanki kawy specialty Robusta:
- Bogaty smak z silnym aromatem;
- Dwukrotnie większa zawartość kofeiny w porównaniu do Arabiki, co zapewnia silniejszy efekt;
- Może mieć różne nuty: dąb, ziemia, trawa, orzeszki ziemne, lukrecja, jałowiec, orzech laskowy, gorzka czekolada i wiele innych;
- Znacznie mniej słodyczy w porównaniu do Arabiki;
- Jasna kwasowość
Dziś "dobra" Robusta jest uprawiana w wielu krajach: Wietnamie, Brazylii, Ugandzie, Indiach, Indonezji, Etiopii, Filipinach, Malezji, Wybrzeżu Kości Słoniowej, Kamerunie, Kenii, Liberii i innych. Cena specialty Robusty może być 2-5 razy droższa niż zwykle, dlatego rolnicy mają interes ekonomiczny w przyłączeniu się do tego procesu.