Vietnamese Honey Robusta Medium

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.

This is a darker/medium roast - this has a less 'strong' taste than the espresso but has a bigger caffeine punch but the same complex back flavors.   You can use this in an espresso machine - but it's best for a high quality maker or a pour over.