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by Bob Godwin on August 23, 2020
I roast and mix my espresso beans and I always like to add in 10-15% Robusta beans for the crema, the rounder flavor, and the caffeine boost. This is the first time I've tried the Guatemalan Robusta as opposed to either Vietnamese, Indian, or South American. It was really tasty. It roasted, smelled, tasted, and acted just like I had hoped it would. I debated whether to rate this four or five stars, four because on its own, it's not as 'refined' as other Arabica but I landed on five stars because it delivers exactly what you would expect out of a good Robusta. I will definitely get this again. Nice job.
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