100% Robusta Coffee
100% Robusta from Attikan Estate, roasted to order at the level you choose - a strong, bold cup with heavy crema.
₹295
₹1,180 / kg
Robusta is very difficult to roast at a medium level, so we only roast Robusta and Robusta blends Medium-Dark or Dark.
Drink it well: don't have more than 25 g of ground coffee a day, and look after your electrolytes - we recommend bananas, citrus fruits, vegetables, dairy and plenty of water. Coffee keeps you energetic, but don't forget to have at least 2 meals a day.
Roasted only after you order - we don't hold coffee bean stock, so it's always freshly roasted.
We roast after we receive your order, and we dispatch within 2-10 days, depending on the orders we have.
Grown at Attikan Estate, this 100% Robusta is roasted only after you order, at the roast level you pick - medium-dark or dark, as Robusta is very difficult to roast at a medium level.
Robusta gives a strong, full-bodied cup with heavy crema and roughly twice the caffeine of Arabica, a favourite for espresso, cold coffee and strong milk coffee.
Whole Beans
Grind fresh right before brewing to lock in aroma and flavour.
- 1Weigh out your beans (roughly 10g per 180 ml of water is a good starting ratio).
- 2Choose a grind size that matches your brew method - coarse for French press, medium for filter/pour over, fine for espresso.
- 3Grind just before brewing; ground coffee loses aroma within minutes of grinding.
- 4Store the remaining beans in an airtight container away from light, heat, and moisture.
Tips
- • A burr grinder gives a far more even grind than a blade grinder, which improves extraction and taste.
- • Buy only what you'll use in 2–3 weeks - beans are best within a month of the roast date.
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Good to know
Flavour notes describe the tastes and aromas you might pick up in the cup - similar to tasting notes on wine or whisky. They come from the coffee's origin, processing method, and roast, and are a guide to what to expect rather than a guarantee of what you'll taste.
Coffee where the outer fruit skin and sticky pulp are completely removed from the coffee bean using water then the bean is dried.