This is the first Robusta varietal coffee we’ve roasted from South America. The Arabica varietal is much more common in specialty coffee and is most often considered sweeter, more aromatic, and more flavorful with half the amount of caffeine. The Robusta varietal is grown at a lower elevation, is hardier to withstand the elements, and used in many espresso blends to enhance crema in the espresso shot.
From our friends at Cafe Imports we learn more about this organic, Robusta varietal coffee from Brazil:
“The Café Bio Project in Espirito Santa, Brazil, operates on about 230 hectares of land where over 300,000 coffee trees are currently planted. Among these trees, you can find a number of diverse varietals, including red catuai, yellow and red catucai, red catucai-acu, yellow caturra, experimental gesha, pacamara, and yellow arara.
“Café Bio Project is considered a biodynamic farm, grown within an agroforestry system. Biodynamic farming shares many principles and methodologies with organic farming. Similar to an organic farm, on a biodynamic farm, you won’t find any pesticides, fertilizers, herbicides, or other toxins common in chemical agriculture. Beyond these practices, biodynamic farming includes systems thatsupport bio self-sufficiency. Biodynamic farming is built from the philosophy that the land is an autonomous living being and should be cared for holistically. Investing energy and resources into the soil is central to the practice of biodynamic farming. The idea is that a farm should operate on and sustain its natural ecosytem with as little interference as possible to maintain its natural balance.
“Biodynamic farming practices atCafé Bio Project have the potential to improve the quality of life for farmers, members of the community, and the local biosphere by preserving soil, protecting water resources, and reducing carbon emissions. With continual effort, ingenuity, and investment, the farm is working towards planting new varietals, experimenting with soil and plant processes, improving post-harvest procedures, utilizing different fermentation practices, and building new partnerships.”