Originally Posted by doublea71
Absolutely - it's not half-bad in Vietnam, especially if it's cold-brewed with some chicory as I mentioned. And it's very, very inexpensive.
It confuses me why drinking 100% robusta is so uncommon. It's very trendy in the US coffee world to adventure way outside the center of the flavor spectrum, with bright as the sun sour espresso bombs and sweet ultra fruity zero body single origins. I think the anit-robusta snob factor left over from the 90's still lingers and just won't die despite robusta having something unique to offer.
I find a good high grade robusta to be very fun on occasion with great mouthfeel, super big & full body, a bakers chocolate and earthy flavor, ending on an occasionally strong bitter note. It's comparable to gueuze in the beer world; a very good style of beer that just isn't to everyones taste.
It makes sense you can find good quality robusta for cheap in Vietnam as it's one of the worlds largest producers.