I found this during my big coffee spree last week with the intention to use it for Turkish and Vietnamese coffees.
I have finally gotten around to giving it a real try.
After a little research,I discovered that it is a roast from a cafe in Lisbon, Portugal. I found something surprising.
I dug around on the Internet just be sure, and read the bit of English that I missed before on the packaging.
This is a coffee made entirely of Robusta. High quality Robusta, but still Robusta, and mostly from Africa.
To some people in the coffee world, the lowest quality Arabica is better than the highest quality Robusta. I have come across quite a few people disagree with that, including the people at Nespresso and the wonderful people at Sweet Marias.
In order to write and say something intelligent about the coffee, I decided to forgo all tricky methods and get right down to basics: a French Press. I discovered this interesting fact after I started cupping and tasting.
We've got a dark, slightly sour coffee, with seemingly high caffeine, and a hint of spiciness. Its different from my usual fair, and I like it.
Frankly, I think it needs a touch of sugar to really taper off the bitter, but its fine in a Press.
This form of extraction really gets down to the essence off the coffee without removing anything or altering it.
For reviewing purposes, I drew a shot of espresso with knowing more about the coffee. It is a better espresso. When properly tamped, it creates a nice, thick crema. Still a bit bitter, with something earthy in the smell. It still draws an intriguing shot. It lingers on the tongue.
You can find it on Amazon, or like I did in Home Goods.