INDONESIEN JAVA WIB LARGE BEAN ROBUSTA

This single-origin Robusta comes from Jember Regency in eastern Java, Indonesia, where smallholder farmers grow it at elevations of 800 – 1,000m in the foothills of the Argopuro and Raung mountain ranges.

What makes this large-bean Robusta special is its processing method, called WIB or Westindische Bereiding, in which the coffee cherries are washed, unlike the widely used dry processing method for Robusta.

Robusta has more chlorogenic acids but fewer fruit acids than Arabica, which is why it is sometimes perceived as „milder.“ However, this subjective mildness refers to the absence of complex aromas and the noticeably dry, acidity-free flavor profile in the cup. The fruit acids often interpreted as strong in single-origin, modern-roasted Arabica coffees (that is, fruity, sweet-and-sour aromas and flavors) are only strong in taste and unfamiliar. In terms of caffeine, though, Robusta has 2–3 times as much as Arabica and would therefore objectively be considered strong. This higher caffeine content can stimulate stomach acid production and cause stomach discomfort in people who are sensitive to it. The perceived fruit acids in Arabica, on the other hand, are not responsible for this, as the acids they contain are very weak (and otherwise you wouldn’t be able to eat fruit).

This Robusta was optimized for espresso preparation and also works well in a moka pot. Dry and sweet aromatic notes take center stage, including chocolate pudding, baking spices, and nut liqueur.