Hi guys! I was reading on some 2010 threads of Jim Schulman's thoughts on aged robusta, particularly with Segafredo's Miscela Masini.

I wonder what the guys who have experimented on aging robusta have to say, today?

I did happen to go around Italy. As the course with a coffee lover, I ordered espresso when I could, and almost every cup had robusta, and they weren't bad at all! Though the best, complex espresso was a blend of bright coffees, and modest coffees, 100% arabica. (I'm talking about El Magnifico in Barcelona).

I seek some clarity on this idea.

Hope you guys can chime in!