Robusta - Page 2

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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another_jim
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#11: Post by another_jim »

Marlton Coffee, whom I don't know, but who have a solid selection of green coffees, sell Ugandan Robusta in 15 and 30 pound lots.
Jim Schulman

chang00
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#12: Post by chang00 »

Josuma offers robusta at larger quantities. I received an e-mail a few weeks ago that smaller quantity is also available:

http://www.josuma.com/about-josuma.html

Obviously, SweetMaria offers 5 pounds at a time:

http://www.sweetmarias.com/coffee.other.robusta.php

Espin
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#13: Post by Espin »

No endorsement implied. These are whole bags, which will be somewhat more than 20lbs.

http://www.royalcoffee.com/offering.asp ... ry=ROBUSTA

http://www.cafeimports.com/offerings.ph ... rch_submit

DavidMLewis
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#14: Post by DavidMLewis »

Have you contacted Sweet Maria's? I thought the whole raison d'etre of CoffeeShrub was to service just this sort of need from the coffees that Tom stocks.

Best,
David

seedlings
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#15: Post by seedlings replying to DavidMLewis »

There is a $150 minimum order, but that's not too bad.

CHAD

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another_jim
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#16: Post by another_jim »

I did a leisurely 19 minute roast of SM's Sufia Robusta today. I'll try it in a week, two weeks, and then roll it out at the upcoming Chicago get together in 3 weeks as "properly aged" premium robusta. I must say, not much rubber during the roast, mostly caramel and some tar.
Jim Schulman

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farmroast (original poster)
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#17: Post by farmroast (original poster) »

my sufia arrives friday. Jim, how far did you take the roast? Sounds like you really extended the ramp or did you have a rather slow finish too?
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another_jim
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#18: Post by another_jim »

I dawdled on the ramp to the first so much that there was no crack at all (not sure if this is a Robusta thing or ruined roast), got there in 15 minutes or so. I finished it fast and earlier than I had planned, at the first throat clearings of the second crack, since there was a really nice clean caramel candy smell at that point.
Jim Schulman

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another_jim
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#19: Post by another_jim »

The Sufia after one week,in a 100% shot, is rubbery and tarry but quite pleasant despite that (it's a clean rubber and tar?). The pour is pure espresso porn. But it definitely needs to age/stale more.
Jim Schulman

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michaelbenis
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#20: Post by michaelbenis »

I must admit I was a bit surprised to read about the rubber and tar.

The most recent quality SO robusta I have tried, a Javan Semeru roasted by Londinium, had none of these traits commonly associated with robusta even when drunk just a couple of days post-roast.

I don't know of anyone selling these beans in the states, though.

I suspect there are much bigger differences between robustas than is the accepted wisdom.

Cheers

Mike
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