Farmer/Grower: Mario Valiente / José “Fofo” Adolfo
Altitude: 1500 m.a.s.l.
Density: 1.13 g/ml
Harvest Date: February, 2022
Arrival Date: October, 2022
SCA Cupping Score: 81.50
Nutty, sesame, caramel, kettle corn.
This is our first time purchasing robusta. The coffee is fairly average density and moisture content. We recommend roasting this coffee dark. There is absolutely no acidity in the cup with most notes being nutty and caramel. Roasting dark will develop a pleasant sweetness with a clean finish.
Robusta coffee can easily contain at least twice the amount of caffeine as Arabica varieties, along with less sugars and more bitterness. This is the first year Hacea Coffee Source has purchased robusta coffee, and we have done so in an effort to support a long-term experiment of Robusta production at Finca Colomba.
during the civil war throughout the country, José Adolfo emigrated to Miami with his son and left the management of the farm to Mario Valiente, owner of Finca Calera. In 2014, Mario Valiente built Colomba’s dry mill so the farm has direct control over every step of the process from farm to export. Great care is taken preparing each coffee for exporting and 10 women, who are heads of their households, oversee the final quality check through manual sorting
Mario Valiente implements multiple processing methods at the wet mill including carbonic macerated and anaerobic fermented naturals, traditional naturals, honey, fully washed, semi-washed and more. Each process is tasted and stored according to the cupping result. The farm permanently employs 80 people and up to 210 people from nearby towns during the picking season. Aware of the need in the surrounding communities, Finca Colomba supports schools in the area, hosts medical conferences to provide accessible healthcare and distributes toys to children during the Christmas season.
Finca Colomba grows Yellow Caturra, Red Caturra, Sanpacho, Gesha, Pacas, Cuscatleco, Red Bourbon, Pink Bourbon and some Kenyan varieties were recently planted. The rich volcanic soil and elevations over 1,500 meters above sea level, come together for ideal growing conditions.
I was scared to taste this one because I have never tasted or roasted a robusta before. I have heard about how much caffeine robusta has and the nice mouth feel in shots of espresso. I have heard of people saying it can be good if taken care of and treated well. Well I am pleased to say that this robusta was quite pleasant to taste. It didn't smell the best roasting though.
Based off this roast profile https://roast.world/my/roasts/PeOkV6dvh1YpuN66qzmGR
Very nutty, sweet, caramel, low acidity, medium body. Notes on website accurate, although I didn't get any kettle corn. You could drink this black no problem.
Based on this roast profile https://roast.world/my/roasts/pWxYls6nsWTt9JnWyWmet
All flavors very muted. No acidity. Heavier body. I went darker with this roast. You could drink it with cream and sugar. Tasted like starbucks. Or you could blend it in with any darker roasted coffee.