Having roasted some of sweet maria's robusta before to be used in straight shots (with mixed results), but this was interesting. The thing about this is, while the nose is nutty to the extreme, the cup is sweeter. The nuttiness frames the sweetness that sneaks in the finish. I look forward to how robustas evolve over the next decade.

I've just began to go through this coffee. It's about 4 days post roast today, and so far I concur with you, except that the sweetness is mild on my palate.

The dry aroma of this coffee has a lot of peanut in it. When ground, that aroma gives way to a scent that reminds me (and my wife) very specifically of popcorn kernels and salt, which is to my nose slightly unpleasant.

The peanut flavor comes through in double shots, which I've been dosing at 18-21 grams on the GS3, and pulling right around 200 so far. The occasional off acidity suggests to me that at this dose the coffee wants a higher temperature, which I'll continue to play with as I work through the bag I have. The crema truly is unique and strange, indeed a bit meringue-like (David of The Other Black stuff called it stiff-beaten egg whites). He posted a video that shows how ultra-thick it pours, along with how strangely it behaves in milk, in the post (here is a direct link).

I just stir my crema with an espresso spoon prior to pouring my art... which still looks pretty pedestrian. In milk, it does take on the flavor of a peanut butter dessert: the chocolate and a shade of vanilla come forth, making an interesting mix.

I really don't have a sweet tooth, but so far this coffee's been lacking sweetness for me. Hopefully I can get that eventually. So far, it's been an extremely unique S.O. experience. I personally don't find it as enjoyable as the juicy fruit bomb S.O.s, but I'd still recommend a bag to anyone looking to shake up their routine experience.

I had to grind extremely fine on this Indian 100% robusta when I tried it several years ago. It tasted really bad until I reached the sweet spot with the grind, and then it was really delicious.

I might have to give this a try then. I do trust paradise with their offerings, because i havent been dissapointed, but when i saw the Robusta, I was surprised.

Order time is coming up, maybe ill throw a bag on the order. Glad to hear it is tasty though.

I noted this to Nicholas in person a week ago, but the single origin brazil safira smelled and tasted quite nutty as well, which is an FYI if that's your thing.