Robusta Natural
Robusta Natural is a product line harvested from 90 – 100% ripe fruit, a clean, pure organic coffee line, grown on the highlands, processed using the Natural method, combined with special roasting technology according to Italian standards, a strong, characteristic flavor for connoisseurs of VIP coffee lines.
Product information
Describe: Robusta Natural is a product line harvested from 90 – 100% ripe fruit, a clean, pure organic coffee line, grown on the highlands, processed using the Natural method, combined with special roasting technology according to Italian standards, with a strong, characteristic flavor for connoisseurs of VIP coffee lines.
Weight: 250g, 500g, 1kg
Outstanding features
- Harvested 90 – 100% ripe fruit
- Processed using Natural method combined with special Italian roasting technology
- Rich flavor, sweet aftertaste combined with fruit flavor
Storage: Store in a cool, dry place, away from direct sunlight. Close the product tightly after each use to preserve the full flavor.
Description: Robusta Natural is a product line harvested from 90 – 100% ripe fruit, a clean, pure organic coffee line, grown on the highlands, processed using the Natural method, combined with special roasting technology according to Italian standards, with a strong, characteristic flavor for connoisseurs of VIP coffee lines.
Weight: 250g, 500g, 1kg
Outstanding features
- Harvested 90 – 100% ripe fruit
- Processed using Natural method combined with special Italian roasting technology
- Rich flavor, sweet aftertaste combined with fruit flavor
Storage: Store in a cool, dry place, away from direct sunlight. Close the product tightly after each use to preserve the full flavor.
B1. Rinse the filter and cup
- Rinse the filter and cup with hot water to warm it up, helping to retain heat better when brewing.
B2. Put coffee in the filter
- Measure about 18 – 20g of coffee (2 full spoons), put it into the filter.
- Use the lid (press lid) to spread the coffee evenly on the filter
B3. “Blooming” coffee
- Add a little boiling water (about 25ml), enough to wet the coffee grounds.
- Wait about 30 seconds for the coffee to “bloom” evenly – this stage helps release the aroma and reduce the harsh sour taste.
B4. Prepare water for the second time
- Once the coffee has bloomed, slowly add about 25ml of boiling water and wait for it to absorb, then add about 30ml of boiling water
- Cover the lid and wait for the coffee to drip. The extraction process should ideally last about 5–7 minutes.
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