Robusta AB




Aromatic notes

  • WOOD

In Tanzania, Robusta coffee is grown almost exclusively in the Bukoba region, on the shores of Lake Victoria. A very high quality of the Robusta variety.


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Who roasts our coffees?
Rob The Roaster, the Italian-Dutch trainer of Espresso Academy and SCA authorized, roasts your coffee. A great explorer of coffee, its processing methods, roasting profiles and the whole world who lives behind a cup of coffee.
Would you like to contact Rob The Roaster for more information on coffees and roasting profiles? Write to him at [email protected]
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When do we roast?
Rob roasts your coffee on Tuesdays and Fridays, following the orders arrived. If roasted for espresso, the coffees are then subjected to degassing for 2-4 days, depending on the season and the variety of coffee.

Origin: Bukoba

Growth altitude: 1100-1200 mt a.s.l.

Variety: Robusta

Processing method: Natural

Everything you want to know

The particular humidity of the area, combined with the cultivation in the shade, a classic of small African plantations, gives this coffee a great body combined with a sweetness which is not common in Robusta coffees.

For this evaluation the coffee was tasted and extracted in espresso at 91°C (for robusta, lower temperatures are more preferable) with an extraction of 25 ml in 26 seconds. The degassing of the coffee took place in 48 hours. The crema has a dark hazelnut color, without nuances. The aromas we can detect are of wood and dark caramel, in some cases of bitter cocoa.

In the cup, the coffee is extremely full-bodied without acidity. A perfect coffee for espresso or moka.

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