Quality takes time. One bean at a time.
Quality takes time. One bean at a time.
Pranoy Thipaiah’s expertise in microbial biology could serve to displace the fear every specialty coffee enthusiast associates with Robusta. His use of…
Pranoy Thipaiah’s expertise in microbial biology could serve to displace the fear every specialty coffee enthusiast associates with Robusta. His use of fermentation with Pichia yeast delivers us with another pleasant surprise that’s as buttery and creamy as it is nutty and sweet. With medium-low acidity, a rich, viscous tactile and undertones of spice, this coffee redefines our understanding of Robustas and displays the potential they have to reveal new, unexplored flavorscapes. This one’s a sure winner for espressos but the tailored omni roast makes it a great experimental coffee for Moka Pot and South Indian Filter too. India is world-renowned for her washed Robustas, particularly in espresso-forward consumer countries, but with evolving fermentation practices, Robusta naturals continue to surprise with every passing season. Experimenting with this one is encouraged and is unlikely to disappoint.
Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.
Original tasting notes from Naivo Coffee
Be the first to review!
Ratings of 4+ will add it to Your Selections.
Help the community brew this better (optional)
Based on shared attributes, not recommendations