CV.Mitra Selaras reviews

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Robusta coffee is characterized by its woody and earthy flavours. It has lower acidity and a heavier mouthfeel. It is traditionally blended with Arabica beans to achieve excellent body in an espresso.

The Robusta trees are high bearing and disease resistant. Grinders uses high grade robusta coffees predominately from Gayo Hightland in Sumatra, Indonesia.

Arabica coffee is used predominately in blended coffee because of its properties of sweetness, acidity and fruit/citrus driven flavours. It generally has a lighter ‘body’, a term that combines the elements of total dissolved solids and subjective mouthfeel. Robusta coffee generally has less sweetness and a woody, earthy character with a heavy body