UGANDA Robusta Specialty

Description

ROASTING PROFILE: Suitable for Espresso; Filter

GRIND: Whole Bean (Standard Delivery)

DEGASSING PERIOD: Espresso: 10–14 days; Filter: 7 days

To offer you FRESHLY ROASTED COFFEE, at KESTAR COFFEE we roast coffee ONLY TO ORDER. It is available as whole beans (standard) or ground, and delivered in special packaging with a one-way degassing valve.

If you would like to receive your coffee ground, before completing your order, please specify in the “ORDER COMMENTS” section how you would like it ground: for espresso, filter, cezve, etc.

Processing: Natural

Flavor Profile: Lightly fruity with notes of dark chocolate. Creamy body

Uganda, often referred to as the birthplace of Robusta coffee, boasts a thriving coffee industry. Robusta coffee is known for its smooth, neutral flavor with a touch of sweetness. These beans are ideal for espresso preparation due to their high crema-producing properties. Robusta coffee thrives in various regions of Uganda and is cultivated in different varieties. This type of coffee requires specific soil conditions and suitable land quality. Optimal temperatures are essential for successful Robusta cultivation.

What are the differences between Robusta and Arabica?

FLAVOR

Arabica coffee beans are generally considered superior in terms of flavor. They have a smoother and sweeter taste, with notes of chocolate and sugar. They can also feature fruity notes.

Robusta has a stronger, harsher, and more bitter flavor, with grainy or rubbery undertones.

Arabica coffee beans contain less caffeine than Robusta, while Robusta typically contains almost twice as much caffeine as Arabica.

Robusta is more commonly used as an ingredient in different coffee blends, where it contributes body, intensity, and crema while helping create a balanced flavor profile.

Robusta is less demanding when it comes to climatic conditions and is more resistant to diseases that can affect coffee plants. This resilience is one of the reasons why Robusta accounts for around 40% of global coffee production, while the remaining 60% comes from Arabica coffee growers.