Vietnamese Honey Robusta Espresso

Good robusta beans have big complex flavor - and honey robusta is the best of the best.

Honey robusta is complicated to roast - this takes more than twice the time of regular process bean since they are coated in pulp when fermented and char easily.  They need an extended drying phase at lower temperatures to develop flavors without just burning the bean.

This bean is from a small grower in Quang Trung and is a heirloom plant - this has been grown for at least 50 years and isn't available elsewhere.  Like all our beans - when these are gone, they are gone.  We really do buy all of the supplies for many of our roasts - so when it goes out of stock finally there will be no more until 2026.

Roasted slowly until near oil break.  Dark, complex - good for pour overs and espresso.