I’m excited to introduce Microraptor—the newest addition to the Roastersaurus line-up. Just like its namesake, a rare and elusive predator, coffees in the Microraptor collection are produced in tiny quantities, each one an exceptional find. Once again, my logo artist Santiago (@killbeef) has captured the essence of this category with elegance—wings outstretched, coffee cherry in beak—a perfect symbol for these rare and extraordinary coffees.
The first coffee to bear this name comes from Beneficio La Chumeca in Costa Rica, located at 1,700 meters above sea level, where they are masters of the natural coffee process. This release, Capulinero, takes its name from both the coffee’s process and the unexpected arrival of Capulinero birds, which coincided perfectly with the completion of its fermentation.
La Chumeca focuses exclusively on natural coffee, controlling every stage from soil nutrition to cherry selection. Their farms are shaded by banana and guineo trees, which slow the maturation of the coffee cherries, leading to greater sweetness and complexity while also supporting healthy soil and biodiversity. In addition the high-altitude environment further enhances the coffee’s complexity, allowing for slower cherry development and deeper flavour expression. Cherries are picked at 22 Brix, ensuring peak ripeness and maximum flavour potential.
The Capulinero process was an unexpected discovery, sparked by sudden rains. The coffee began with anaerobic fermentation in stainless steel before moving to an oxidation phase in outdoor bags. When heavy rains hit, the team had to return it to anaerobic fermentation—creating a three-phase process that was never planned. Strangely, during this time, flocks of Capulinero birds arrived on the farm, leaving only when fermentation was complete. The resulting cup was exceptional, and with such a serendipitous sequence of events, the process and coffee were named Capulinero.
What’s really cool is that they also decided to process the cascara from this coffee and did so in their ethos—by working with a neighbour who specializes in drying fruit. The cherry removed from the coffee was carefully processed to ensure the highest quality. For those who aren’t familiar, cascara is the dried skin of the coffee cherry, and it can be brewed into an infusion, similar to tea. When I first tasted the cascara, it immediately stood out as something exceptional, and I knew it was important to share both the coffee and cascara together.
Winey, Complex, Rare!
Expect a cup that evolves with every sip. It begins with lively, wine-like depth, followed by tropical notes like persimmon and mango, and a vibrant burst of berry flavours like fresh strawberry and mulberry. A rich, chocolate truffle base ties it all together. With both the coffee and cascara in this release, you’ll experience the full journey, from cherry to cup. Follow my Instagram and blog for updates on the coffee, cascara, and ways to enjoy them!
Grab your bag via my dropdown menu on this website, or simply click here.
It’s been a while since I’ve ventured into something a bit geeky, and given that I’ve roasted the last batch of TR4 Anaerobic Specialty Robusta last year, this one feels overdue. Today, we’ll explore Robusta—something we haven’t covered as much in previous blogs, but it’s about time we do so, especially in the context of specialty coffee. Before we get into that, let’s quickly recap some of the key topics we’ve covered before, as they’ll help provide some important context for today’s discussion.
A Quick Recap
About a year ago, I released ‘An Introduction to Breeding and Coffee Plant Genetics’, a blog that covered the basics of plant breeding and genetics in coffee. If you haven’t already read it, I highly recommend it, as it’s a great way to understand how Arabica coffee came about, why it was a unique event, and the different waves of breeding that followed. The post concluded with an introduction to F1 Hybrids, showcasing them as an example of the third wave in coffee plant genetics.
I followed that up with ‘An Introduction to Selection, Stabilization, and Propagation’, where we explored how an F1 Hybrid is created, why stabilizing it is so difficult, and how stabilization is achieved. This piece goes into propagation, which will be useful for understanding some of the upcoming points about Robusta cultivation. If you haven’t read it yet, go ahead and check it out for some important context.
Robusta vs. Arabica
Now, let’s dive into the differences between Arabica and Robusta, both from a cup and genetic perspective. Most of our previous blogs have focused on Arabica, so it’s important to understand how Robusta fits into the picture.
Robusta, or Coffea canephora, is actually the parent of Arabica, and it has played a significant role in the development of the coffee industry. Vietnam remains the largest producer of Robusta, and its market share has grown over the past 50 years, largely due to its resistance to Coffee Leaf Rust (CLR). This resistance has allowed Robusta to thrive where Arabica may struggle.
Robusta’s Key Characteristics
Robusta trees can grow up to 10 meters tall, making them quite different from Arabica’s more compact structure. They thrive in lowland regions and are ideal for areas with higher temperatures, typically between 16-24°C. In fact, research over the past few years has shown that Robusta can be grown successfully in a narrower temperature range than previously thought.
Cultivating Robusta
In terms of cup profile, Robusta is often seen as having less complexity compared to Arabica. It’s generally described as having more undesirable attributes, like a more astringent or earthy flavor. However, for years, there hasn’t been much focus on improving Robusta quality, as it’s typically priced lower than Arabica. That’s beginning to change, though, as producers are starting to see the potential in Robusta when it’s given proper care.
Canephora, the species that Robusta belongs to, requires a different cultivation approach than Arabica. Unlike Arabica, which is self-pollinating, Robusta must be cross-pollinated to produce seeds. This results in a significant amount of genetic diversity within Robusta populations because it involves the crossing of genetically different parents.
As a result, Robusta doesn’t have the same established varieties like Arabica does. Instead, we refer to genetic groups of Robusta based on the regions where they are cultivated, such as Nganda in Uganda or Kouilou in Central Africa. These are not natural varieties but rather forms that have been characterized based on their unique genetic makeup.
Because of the genetic diversity in Robusta, propagation through seed tends to result in even more variability. To mitigate this, vegetative cloning (like grafting) is a much more reliable method for maintaining desirable traits, as it ensures more uniformity in the progeny.
Genetic Groups of Robusta
When we talk about Robusta in genetic terms, it’s important to note that it’s more commonly discussed in terms of genetic groups rather than varieties. There are five major genetic groups of Canephora, based on their natural distribution:
Group A: Found in Congo and Cameroon (S)
Group B: Found in Central Africa
Group C: Found in Central Africa and Cameroon (SE)
Group D: Found in Guinea and Ivory Coast
Group E: Found in the Congolese region
In places like DR Congo, Uganda, and Central Africa, Robusta varieties like Nganda and Kouilou are used as references for different cultivars. Interestingly, in Brazil, the name Kouilou is often used to describe a similar form of Robusta, known as Conilon.
DNA sequencing has become an essential tool in identifying and classifying these groups. By comparing the genetic sequences of different Robusta populations, researchers can understand how closely related they are, which helps in identifying their traits and mapping their distribution.
Robusta’s Role in Coffee Breeding Waves
Robusta has played a central role in one of the key waves of coffee breeding. As we’ve discussed in a previous article, coffee breeding has progressed in three major waves, with Robusta being influential in at least one of them. Canephora, in particular, is the parent of Arabica, and it has contributed to the development of hybrid varieties, especially the Timor Hybrid, which played a vital role in creating CLR-resistant cultivars. Robusta is also commonly used as rootstock for grafting Arabica onto, providing added resistance and other benefits.
The development of specialty Robusta coffees, like the TR4 Anaerobic Specialty Robusta I just roasted, is the next step in this process. By focusing on cultivation techniques and post-harvest processing methods, we can create a Robusta that brings forward more desirable flavors and complexity, much like we’ve done with Arabica over the years.
TR4 and the Future of Specialty Robusta
The TR4 Anaerobic Specialty Robusta is a prime example of what can be achieved when we approach Robusta cultivation and processing with the same care and attention to detail as we do with Arabica. With its unique anaerobic fermentation process, this Robusta brings forward a cup that has depth, complexity, and a unique profile that showcases what’s possible when we apply modern techniques to traditionally underappreciated coffees.
In conclusion, while Robusta has historically been seen as a lesser coffee compared to Arabica, it’s clear that there’s a growing movement within the specialty coffee world to explore its potential. From genetic understanding to cultivation methods, there’s a lot more to discover about Robusta—and the future looks bright for this often-overlooked species.
Roastersaurus 