Solok Robusta Coffee Beans – Natural

Single-origin Robusta coffee beans, Grade 1, processed using the Natural method. Espresso roast, shipped within a maximum of 3 days from the roast date.

WHY IS OUR COFFEE CULTURE BUILT AROUND BITTERNESS AND INTENSITY?

“Born from Solok’s volcanic earth, this Robusta is both fierce and forgiving. Dark tones, nutty depth, and a whisper of cocoa remind you that true strength doesn’t rush — it reveals.”

In West Sumatra, there is a traditional drink called kawa daun: coffee leaves that are smoked and then brewed like tea, traditionally served in a coconut shell. The practice has been documented since the 19th century and is also mentioned in Max Havelaar. The most commonly passed-down story links it to the forced cultivation era, when coffee harvested from Minangkabau lands had to be surrendered and shipped away.

These Robusta beans come from the same land. Processed using the Natural method, they deliver dark chocolate, earthy, and nutty notes, with a full body and a clean, controlled bitterness.

The pattern has barely changed. Much of Indonesia's finest Arabica still heads to overseas markets, while Robusta remains the coffee in many local cups. Our tastes have developed around bitterness, intensity, and sweetness: tubruk, black coffee, and iced milk coffee.

That preference is often dismissed as unsophisticated. We disagree.

The real problem is that inexpensive coffee has been sold for too long without proper quality checks. That's an entirely different issue.

These Robusta beans undergo the same care as our specialty lots: sorting, roasting according to a documented profile, and evaluation by two tasters.

Our taste preferences have a history. Our job is to honor them without letting them down.

SPECIFICATIONS

• Origin: Solok, West Sumatra, Indonesia

• Process: Natural

• Clone: Mixed varieties

• Altitude: 600–800 meters above sea level (masl)

• Grade: Grade 1

• Roast: Medium-Dark Roast, designed for espresso

• Weight: 250 g / 500 g / 1 kg

TASTING NOTES

Dark Chocolate | Earthy | Nutty

Taken from this lot's own cupping sheet, not from the supplier's description.

BREWING GUIDE

01 // Let the beans rest first.

• Filter coffee: 7–10 days after the roast date.

• Espresso: 7–14 days after the roast date.

02 // Use clean water.

- Water TDS: 75–150 ppm.

03 // Weigh everything.

- Accuracy is not optional.

04 // Brewing parameters.

• Filter: 1:15 ratio, water temperature of 89–93°C, medium grind.

• Espresso: 1:2 ratio, water temperature of 90–93°C, extraction time of 22–28 seconds, fine grind.

EVERY LOT IS INSPECTED

• Green beans: Moisture content, density, and defects.

• Roasting: First crack, development time, Agtron readings, and cupping notes.

• Quality control: Two people evaluate each lot. The QC lead makes the decision, and the head roaster confirms it.

• Failed lots: Never discounted. Never sold.

CUSTOM BLENDS & ROAST PROFILES

For coffee shops and roasters: blends and roasting profiles are developed according to your specifications. Contact us via chat for a consultation.

Single-origin Robusta coffee beans for coffee shops, traditional coffee stalls, and home brewers. Green beans are also available for roasters and wholesale buyers.

BEFORE OPENING YOUR PACKAGE

Record a single-take unboxing video while the package is still sealed. Claims regarding product damage cannot be processed without a video.

We are not responsible for product damage caused by the shipping service or customer error.