⚠️⚠️⚠️PLEASE NOTE!!!⚠️⚠️⚠️ This is a completely different species of coffee! Robustas offer a radical shift and departure of what you may know as our standard specialty craft coffee. We ask you keep an open mind and expect something very different from our typical Arabica coffees. Robusta has twice the caffeine, and are far more pungent. Please view our video below on suggested techniques if you aim to taste it black, or highly consider these coffees if you or a friend love large volumes of milk, sweetener, or are looking for the right ingredient in making Vietnamese styled coffee!⚠️
This is the Taza Dorada #8 Winner!
A returning champion who is consistently in the top 10 spots, Maria Shiguango’s Napo Payamino! From the depths of a dense body with almost no acidity and a creamy mouthfeel, delightful notes of dark chocolate, sesame, brittle, and subtle yet invigorating limón pepino rise up, rounding out to toasted barley and green tea.
(Toasted barley, molasses, and chocolate are some of the most common flavors we find within many of these Amazonian robustas, yet each lot has additional, subtle, unique flavors that reveal themselves, and we love sharing that experience of discovery.)