Robusta, also known as Coffea Canephora, is Arabica’s lower growing, more disease and drought tolerant, higher caffeine content cousin. It is grown all around the world, usually at much lower elevations than Arabica, and comprises approx 45% of the total worldwide crop each year.  These coffees are not as exciting as Arabica coffees but they sure do get the job done.  And if you’ve ever had a cup of one of the giant legacy brands of coffee here in the US, odds are you’ve sipped a robusta or two. This particular lot comes from the Caribbean Autonomous Region and Matagalpa areas of Nicaragua.  Processed in the traditional natural way of almost all fine robusta across the globe, this is a coffee that fits the ‘needs to taste like coffee’ requirement that many blends need.  Most robustas are taken well into the sugar browning zone of roasting to smooth out their sometimes overwhelming bitterness or saltiness, and taking it into dry distillation territory will yield a softening dark chocolate sweetness. When put in the right hands this type of coffee is an essential part of any roaster’s arsenal.