Vietnamese Fine Robusta – A Specialty Rising Star [P.2]
Robusta coffee beans have always been viewed as an inferior coffee variety, especially when compared to Arabica. Part 1 of this series on Vietnamese Fine Robusta explored and discussed some of the historical reasons why Robusta coffee beans, especially ones from Vietnam, were regarded so negatively. However, this perception is changing as Vietnamese coffee growers and producers recognized the untapped potential of their Robusta beans and embarked on a journey to elevate the coffee’s quality. Subsequently, global coffee professionals and consumers alike are starting to recognize the potential of high-quality Robusta beans. So this Part II of the series will examine further the characteristics which make Fine Robusta, well, fine.
Only fully-ripe coffee cherries were selected
Anaerobic fermentation for a period of time right after harvest
In-fruit drying on raised beds inside green house
PART 2. LOOKING FORWARD
Fine Robusta begins with implementing better agricultural practices, such as proper harvesting, immediate processing, appropriate drying methods, and good storage.
3. Evolving from Commodity to Specialty
The term “Fine Robusta” refers to a high-quality variety of coffee made from Robusta beans. It represents Robusta coffee that has been produced, processed, and roasted with a focus on achieving exceptional flavor and aroma characteristics. Fine Robusta is distinct from the lower-quality Robusta commonly used for commercial blends and instant coffee. It is produced through meticulous agricultural practices, careful harvesting of ripe cherries, proper post-harvest processing techniques, and expert roasting methods. The aim is to showcase the unique qualities of Robusta beans and challenge the perception that Robusta is inherently inferior to Arabica. Fine Robusta aims to offer consumers a different and enjoyable coffee experience, highlighting the potential of Robusta as a specialty coffee.
In a nutshell, Fine Robusta is simply the Robusta coffee cherries that are treated with the same care and respect one would give to premium grade Arabica. And this care and respect not only apply at the post-harvesting stage, but also throughout the entire supply chain of the coffee business – from the producers (obviously) to roasters, to the baristas at the coffee shops and all the way to the coffee lovers who want to try something new. With Fine Robusta, the industry is beginning to embrace the notion that both Arabica and Robusta can offer exceptional coffees, each with its own distinct attributes. I have had clients comparing the Fine Robusta with their usual Arabica beans sourced from the African continent, telling me that the Vietnamese Fine Robusta is not as fruity, as acidic, as bright, as floral, yaddi yadda… The chemical composition of Arabica and Robusta differs, with Arabica having lower levels of caffeine, amino acids, and chlorogenic acids but more total oils. Therefore, it would be unfair for Robusta to be judged not by its own merits but under the Arabica light.
In fact, the Co-founder and Roastmaster at Nordhavn Coffee Roasters (Denmark) has succinctly wrote, that coffee quality is influenced not only by the inherent properties of the beans but also by human choices and practices throughout the supply chain. Arabica receives more investment of time and resources, resulting in a higher-quality final product. The Coffee Quality Institute (CQI) suggests that Robusta’s unfavorable cupping quality is often due to the way it is processed, and if processed properly, it could have a significant impact on the overall quality and value for everyone involved in the supply chain.
Efforts are being made to change the perception of Robusta and create a market for fine Robusta. The CQI has established the Q Robusta Program to set quality standards for fine Robusta. Some argue that Robusta has its own unique attributes and should not be compared directly to Arabica in terms of quality. They believe that both species have their place and can coexist in the specialty coffee industry. (Francesco Impallomeni, 2019, The Perfect Daily Grind)
4. Unique Aspects of Vietnamese Fine Robusta
• Flavor Profile: The terroir of Vietnam has been known to produce coffee beans with earthy and nutty flavors, along with notes of warm spices. Vietnamese Fine Robusta, thanks to anaerobic fermentation natural process, surprises coffee connoisseurs with its exquisite profile of dried bananas (or jackfruits) and roasted chestnuts, while retaining its signature strength and full-bodied characteristics.
• Balance and Acidity: Contrary to popular belief, Vietnamese Fine Robusta boasts a well-balanced cup with lower acidity. The reduction in bitterness and harshness enhances the overall drinking experience, making it a pleasure for coffee enthusiasts seeking a smooth and nuanced cup.
• Caffeine Content: Robusta coffee is known for its higher caffeine content compared to Arabica. Vietnamese Fine Robusta maintains this aspect, making it an excellent choice for those seeking a caffeinated boost in their daily brew.
• Robustness and Versatility: Vietnamese Fine Robusta excels in delivering bold flavors and maintains its integrity in various brewing methods, including espresso and blended coffees.
Roasting Robusta requires a slightly different approach compared to Arabica, and it is important to highlight its unique qualities rather than directly comparing it to Arabica. Cupping Robusta separately from Arabica allows for a better evaluation of its distinct flavor profile. (Francesco Impallomeni, 2019, The Perfect Daily Grind)
5. Sustainability and Social Impact
Vietnamese Fine Robusta’s journey towards specialty status is not only about flavor and quality. It is deeply rooted in sustainability and social impact. By adopting sustainable farming practices and investing in the well-being of their coffee-growing communities, Vietnamese coffee producers are paving the way for a brighter, more equitable future. Fair wages, ethical sourcing, and environmental stewardship are central tenets of this transformation, making the coffee experience more enriching for both producers and consumers.
The world should start noticing the values of Robusta coffee beans not just because of taste, but also because Robusta species are more resistant to pests and diseases compared to Arabica coffee. As climate change continues to affect coffee-growing regions, Robusta coffee’s resiliency and adaptability to changing weather conditions will become increasingly valuable. Furthermore, investing in the sustainability and quality of Robusta coffee production can provide economic opportunities for coffee farmers and contribute to the development of local communities. Therefore, recognizing the values of Robusta coffee beans can bring benefits to both coffee drinkers and coffee-producing regions.
Robusta is definitely on the horizon! World Coffee Research (WCR) is increasing its focus on robusta coffee, driven by its growing global production. It also initiated a study in 2022, led by breeding design consultants AbacusBio, to assess the potential for a robusta breeding program. This study includes interviews with WCR member companies, research institutes, and variety owners worldwide. It aims to define opportunities in robusta variety development. WCR is committed to demand-led research and is working closely with industry stakeholders to understand their needs, challenges, and opportunities in robusta coffee. In April, they hosted a focus group with robusta buyers to gather input on quality improvement. Additionally, WCR has launched a robusta varieties catalog to educate farmers and the industry about different robusta varieties. (Word Coffee Research, 2023)
Robusta plants thriving at low altitude in hotter climate
Final Thoughts
Vietnamese Fine Robusta represents the epitome of innovation and dedication in the coffee industry. As the specialty coffee movement gains momentum globally, Vietnamese Fine Robusta emerges as a rising star, catching the attention of discerning coffee roasters, baristas, and enthusiasts. This coffee bean, once relegated to the background, now claims its rightful place in the spotlight, captivating the palates of coffee aficionados seeking new and exciting flavors.
This coffee bean’s journey from commodity to specialty symbolizes the unwavering spirit of Vietnamese coffee growers and their dedication to producing exceptional coffee. At the same time we pay attention to the hidden treasure that is Vietnamese Fine Robusta, we also celebrate a story of transformation and embrace a future filled with new possibilities and extraordinary coffee experiences.
As coffee enthusiasts, let us raise our cups to the extraordinary journey of Vietnamese Fine Robusta and toast to the rich flavors, sustainable practices, and social impact it brings to the world of specialty coffee.
References:
- “Can Fine Robusta be Considered Quality Coffee?” (https://perfectdailygrind.com/2019/10/can-fine-robusta-be-considered-quality-coffee/)
- “Robusta is on the horizon” (https://worldcoffeeresearch.org/news/2023/world-coffee-research-sees-robusta-on-the-horizon)
