Advertising has been hammering us for years telling us how the best coffee is 100% Arabica. Not true and an over-simplification by those in the media. 100% Arabica only tells us that the coffee is 100% Arabica. But wait a minute, what about the GRADE , the PROCESSING, CHERRY OR PARCHMENT, SOIL Type, ELEVATION of the ESTATE , RAINFALL PATTERN? Just being a 100% Arabica TELLS US NOTHING about the actual quality of the mixed coffee. In barista competitions and consumer coffee blends, a 100% Arabica is often not the most popular option. A percentage of Robusta coffee (20 to 40%) will add body, strength and creama to the espresso that 100% Arabica rarely do. So choose a blend composed of excellent varieties of selected coffees, especially conceived for espresso and skilfully roasted to a right degree. Some markets prefer the strong, clear-cut, bitter, full-bodied, penetrating Robusta coffees, charmed by the abundant crema produced by a good Coffea Canephora(widely known as Robusta). Other connoisseurs instead have a penchant for the sharp, vibrant acidity of washed Arabica like the magnificent Central American coffees or more new-world Indian coffees with notes of milk chocolate and citrus. Still other consumers appreciate the dirty nature of natural or cherry coffees those from Brazil that provide sweet creaminess and structure to the espresso. So, which is better: a 100% Arabica blend or one where 10-20% of selected, washed Robusta has been added, perhaps for use in cappuccino which, outside of Italy, is the form of the espresso most in demand? The schools of thought are always at loggerheads. Actually, the question is simpler: let the consumer decide. Tariero boutique coffee roastery sources green coffee directly from our select grower group from Chikmagalur, Coorg, Waynad, Yercaud. We source clean parchment coffees, complex cherry coffees, fermented, honey-processed, natural-tree dried. And on and on. So our blends are always fresh, new and adventurous! Our coffees are batch-roasted, in-house, on our Probat Drum Roaster and roasted only on order. We have a bouquet of coffees to satisfy every palette- from regular espresso coffee to south-indian decoction blends that are blends made with Robusta but not chicory, to luxe aromatique flavoured ground which are the 100% Arabica coffees and the instant coffees with FDA USDA approved flavours. Our collective goals at TARIERO are threefold: Increasing the awareness of Indian coffees in the specialty coffee market of India. Coffee roaster / coffee grower contact: To facilitate transparent relationships between Indian coffee growers and U.S. coffee roasters. So far, we have sponsored 11 coffee roasters to India and 6 coffee growers to the U.S. Estate-specific sourcing and marketing: So far, Indian coffees have been marketed as bulk coffees. Tarieros goal is to focus on the taste profile attributes of coffees from different estates and coffees of different varieties and promote them as individual entities
