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Guatemala Robusta


SCAA 81 Points

Mild Acidity / Heavy Body

Earthy tones and nutty flavors

Robusta is the other coffee species alongside its better known sibling, Arabica. Arabica is superior in taste but Robusta has a much higher caffeine content and is increasingly used in blends and espressos. 

Robusta is easier to grow and is preferred by some for its predictability and quality control. This specific coffee comes from the San Marcos region and has a more intense, bitter, and rich taste compared to many coffees.