A Thread 🧵 about Coffee, Photography (and a bit tourism): Checking out Fine&Speciality Canephora/Robusta in Vietnam. A small travellog...
I was lucky enough to have been around when one of the importers of my friends Roastery came to visit, and they had planned a trip to visit Zanya, Great Cherry and Future Coffee Farm (Mr Toi) in Vietnam -- and asked if I´d like to join. Hell yeah!
These are some of the farms that work on making robusta so great that coffee can withstand climate-change.
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The reason is that, it is generally strongly suspected that Arabica won´t withstand a lot of the climate change effects and associated pests. So ... Canephora has a lot bigger chance. "Fine Robusta" or even higher-scoring lots have only appeared in the recent time though - and while we now have very clean Robusta, its taste profile is universally "nuts, rum, raisin, chocolate", with no fruitiness or acidity, which is a bit boring to many enthusiasts.
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So what some farms, the most well-known among them probably Mr. Tois "Future Coffee Farm" are doing now, is putting experimentation and research into making fine high-scoring Robusta even better and more interesting. The details ... still elude me - but in a few days I´ll know (and have tasted) more - and will share! 🤤
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Later, charcoal grilled ... Everything. Bone marrow and ribs had so much charcoal aroma, and were on point 👌.
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