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I actually prefer Robusta but it's getting hard to find since some marketing genious figured out that you could charge a little more with that "100% Arabica" on the bag.

The thing is, for Arabica to be good the roast has to be right and the brew has to be right. Robusta, not as flowery but it can take a lot if abuse and still taste quite good.

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To most "coffee people"'s palette, Robusta is like burnt shoe leather strained through an old gym sock. Vietnamese drink a lot of it since they grow it there, and it's been successfully marketed in the US by "extreme amounts of caffeine" brands.

> for Arabica to be good the roast has to be right and the brew has to be right

But the OP doesn't have to worry about that, they just need to find a way to market their beans to a specialty roaster. Small batch single origin Arabica can make a tidy little profit.

> But the OP doesn't have to worry about that, they just need to find a way to market their beans to a specialty roaster. Small batch single origin Arabica can make a tidy little profit.

This, I'll probably switch to mainly Arabica as soon as I can (Bourbon and Arabica Elita)

Yeah. I suggest don't get into roasting. But definitely approach roasters with the robusta offering. Maybe they would be interested in doing a blend.

There are people who prefer robusta. Just .. not many.

Exportation and local consumption tends to mainly prefer Robusta. I prefer Robusta also, way stronger, wakes me better.

This is true. But there is plenty of good speciality robusta. It just tastes often like rubber! (Imo)

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