Colombian & Indian Cherry Robusta Blend
Origins & Region
• Colombia (Arabica): Andes “Coffee Axis” (Eje Cafetero: Caldas, Quindío, Risaralda)
and southern highlands like Huila—historic, UNESCO-recognized coffee heartland.
• India (Robusta “Cherry”): Shade-grown in Karnataka, Kerala (Wayanad GI), Tamil Nadu. “Cherry Robusta” denotes natural (sun-dried) Robusta grades separated by size (PB/AB/C).
Elevation (Grown)⛰️
• Colombia: ~1,200–2,000 masl (≈3,900–6,600 ft). Dense beans, bright acidity.
• India (Robusta): typically ~500–1,000 masl (≈1,600–3,300 ft), with Wayanad lots documented up to 2,100 .
Varieties & Processing 🌱💧
• Colombia: Arabica cultivars (Caturra/Castillo/Typica, etc.), fully washed.
• India: Coffea canephora (Robusta); “Cherry” natural/dry processed Robusta Coffee .
☕Tasting Notes
• Colombian Arabica: 🍊citrus/fruit brightness, 🧉 caramel sweetness, 🍫 cocoa,
medium body.
• Indian Cherry Robusta: 🍫 dark chocolate/cocoa, 🧉
molasses/toffee, 🌰nutty/peanut, 🌶️spice; full body, low acidity; excellent crema in espresso.
Blend Profile (house style):
A balanced, high-energy cup: Colombia’s bright fruit + caramel meets India’s chocolatespice depth, syrupy body, and crema.
⭐ What Makes It Special
• Dual-origin synergy: High-elevation Colombian lots deliver clarity and sweetness;
Indian Cherry Robusta adds structure, crema, and punch.
• Provenance: India’s Wayanad Robusta is GI-tagged; the Colombian Eje Cafetero is a UNESCO cultural landscape—both signal traceable, storied terroir.
• Espresso workhorse: Quality Indian Robustas (e.g., Kaapi Royale) are renowned for
chocolate/spice notes and crema stability in blends.
⚡Caffeine Boost (Morning Kick)
Robusta naturally carries ~2× the caffeine of Arabica (~2.2–2.7% vs ~1.2–1.5% by bean
mass). In a blend, that means more lift per sip at similar brew ratios—great for a brisk start to
the day.
Brew Uses
• Espresso / Milk drinks: Exceptional crema, chocolatey sweetness, and staying power
in lattes/capps. Good Oswald Coffee Roasters
• Filter / Moka / French press: Round cocoa-caramel cup with a citrus lift from the
Colombian component.
