Robusta

Robusta

$18.99

Power up your morning with the bold, high-caffeine intensity of our single-origin Indonesian Robusta. Sourced from the lush volcanic mountains of West Java, this medium-roasted selection delivers an exceptionally rich, low-acid cup with an unmatched depth of flavor. The beans are naturally processed to preserve their raw sweetness and maximize a thick, velvety texture that stands up beautifully to any brewing method.

Grown with pride in the Garut Regency, each batch features premium Huni and Lampung varieties, locking in a robust foundation and a satisfyingly heavy finish.

Flavor Profile:
  • Tasting Notes: A deep, commanding profile featuring rich cacao, earthy Brazil nut, and a distinct, sweet malted undertone.
  • Body: Full-bodied, dense, and heavy with a thick, lingering crema finish.
  • Aroma: Warm, nutty, and intensely sweet, filling your home with the fragrance of toasted grains and dark baker's chocolate.
Product Details:
  • Roast: Medium
  • Varieties: Huni and Lampung
  • Region: West Java (Garut Regency), Indonesia
  • Process: Natural
  • Statement of Identity: Coffee
  • Ingredients: Coffee
Pro Tip: Because high-quality Robusta naturally produces a massive, luxurious crema, this bean is an absolute dream for espresso lovers. Try brewing it as a traditional double shot or blend it into your favorite espresso recipes for a rich, punchy morning kick!

☕ Signature Recipe: Cà Phê Trứng (Vietnamese Egg Coffee)

The ultimate pairing for the bold, high-caffeine depth of our West Java Robusta. This traditional Vietnamese method whips egg yolk and condensed milk into a luxurious, marshmallow-like custard that floats beautifully on top, cutting the coffee's intensity without washing out its rich cacao notes.

Ingredients:
  • 1 serving of hot brewed Robusta Coffee (Brewed extra strong via drip, pour-over, or espresso)
  • 1 large egg yolk (Fresh and at room temperature)
  • 2 tablespoons sweetened condensed milk
  • 1/2 teaspoon vanilla extract (Optional, for a bakery finish)
  • A pinch of unsweetened cocoa powder for dusting
Instructions:
  1. Brew the Base: Brew a fresh, hot cup of your West Java Robusta. Make it concentrated and screaming hot so it can warm the custard when layered. Pour it into your serving mug, leaving about 2 inches of space at the top.
  2. Whip the Custard: In a small, deep bowl, combine the egg yolk, sweetened condensed milk, and vanilla extract. Using a hand mixer or an electric milk frother, whip the mixture vigorously for 3 to 4 minutes until it transforms into a thick, pale yellow, airy foam that holds soft peaks.
  3. Layer the Cup: Gently spoon the whipped egg custard directly onto the top of your hot coffee. Because it is highly aerated, it will float effortlessly on the surface.
  4. Finish & Serve: Dust the top with a tiny pinch of cocoa powder. To drink, use a spoon to fold a bit of the rich custard into the dark coffee below with each sip, or stir it completely together for a liquid-tiramisu experience!