🅢 = Story: Two Coffees, One Story

Arabica shaped my early understanding of coffee in the U.S., and at the same time, Robusta was always part of me. Something present at home, tied to family, culture, and community. Much like being first-generation, I learned one way of seeing the world publicly while carrying another quietly.

As my coffee career evolved, I didn’t see Robusta as something to defend, but something to better understand. When approached with intention, it showed body and sweetness that felt both familiar and exciting.

As we close out 2025, I’m proud of how far the conversation has come and the curiosity we’ve helped spark. Fat Miilk exists to expand what coffee can look and taste like, and in the year ahead, we’re excited to keep building, sharing, and growing together.

— Lan Ho, Founder of Fat Miilk

🅘 = Insight: Robusta Reflections

At Fat Miilk, we roast to order, which gives us an intimate understanding of the beans and the process. With 10+ years in the specialty coffee industry, working in quality control, sourcing, sample roasting, and now production, I’ve never been more excited to share what we’re discovering with Robusta.— Kim Nguyen, Head of Coffee Quality and Sourcing

Impressions

When I was a baby barista and just starting my coffee career journey, the only coffee I was introduced to was darker-roasted Arabica. That was the preferred coffee species in the U.S. and in the Midwest college town I lived in when I started slinging $2 lattes. I remember liking the “medium” roast the best, because I felt like I could start to taste the origin (generic Colombian coffee as it turned out). Robusta was not part of the conversation in those days. In fact, it was always regarded as lower quality.

Introductions

From my stint as the beginner barista to eventually becoming the GM at multiple locations around my college town, I started to take my knowledge of coffee into my own hands. I knew that I wanted to learn about other species, and Robusta was at the top of the list. Being Vietnamese American, I felt it was important to learn more about Robusta due to my family’s roots. I knew that Robusta had about twice as much caffeine content as Arabica, and that it had a perceived lower acidity. From there, my advocacy for Robusta grew.

Implementation

As my coffee career evolved, and I landed as the head of the quality lab for a well-respected specialty coffee company, I knew I wanted to change the narrative on Robusta. By setting up comparison cuppings, sample roasting “fine” Robusta samples, and experimenting with blends, I was able to appreciate it more at its core. With the right roast profile and appropriate extraction, Robusta’s inherent sweetness provided a beautiful cup of coffee. The fuller body provided a great mouthfeel, and I instantly knew I wanted to spread the joy I found.

Now, as the Head of Coffee Quality and Sourcing at Fat Miilk, I will continue to lead the Robusta Revolution® into the New Year with you all. We are the change we want to see in the coffee industry.

🅟 = Pulse: A Year of Real Momentum

In 2025, Robusta’s momentum became tangible across the industry. Climate pressure on Arabica continued to drive volatility, while Robusta’s higher yields, heat resilience, and consistency made it a more intentional choice. Globally, Robusta held roughly 40% of total coffee production, reinforcing its role as a foundational species.

This shift showed up in real ways: more Robusta-forward espresso programs, wider adoption in RTD formats, and deeper conversations around blend performance and sourcing transparency. At Fat Miilk, this mirrored what we experienced firsthand, including greater curiosity, more informed questions, and a growing openness to tasting Robusta alone.

Cheers to more Robusta in the years to come!