I decided to try a small bag of mostly robusta coffee after a pleasant surprise at a Vietnamese restaurant.
It was, and is fantastic. It is a major flavour departure from Arabica so for those of you set in your ways, it might not be for you. The flavour is hard to describe, but the taste and aroma are very strong and immediately recognizable. The smell is very sweet and earthy. The flavour is like … spiced stonefruit.
The restaurant served it with sweetened condensed milk and it was amazing. At home I drink it black.
If you’re in for something different, worth a try.
Also a big robusta fan after visiting Vietnam years ago, though I tend not to drink it often nowadays as I’m very careful about my caffeine intake. Interesting that you take it black - same here but I’ve never met anyone else that does and whenever I asked for it like that in Vietnam I got very strange looks! The best one I had out there was sweetened and frothed with egg white - James Hoffman would keel over backwards but I thought it was great. I get that it doesn’t have the depth of Arabica but as an essentially different drink I’ve never understood the bad rap it gets.