“I would like your fruitiest, funkiest, most fermented Canephora on the menu” is the title of Mik’s new book. The roaster of Suedhang has dedicated himself to finding some of the best quality Canephoras to showcase to the coffee world.
He was our guest on the cumpa couch for an interview, in which he talks about what made him curious about Canephora and the way he approaches roasting and brewing this often-overlooked coffee species. Together we are striving to change the narrative of the industry that “Robusta is no good”. We believe that Canephora can be incredibly tasty when treated and processed right – with passion, excitement, and dedication. Our Fine Robusta Microlots from Vietnam speak for themselves. Have you tried?