🅢 = Story: What I Tasted in Vietnam

When I traveled to Vietnam last year, I thought I had a pretty grand understanding of Robusta. But after tasting and cupping such a wide assortment of Fine Robusta, I learned that this coffee is so much more vast than I expected. 

The range was incredible. Some cups were clean and delicate, while others were fruity, deeply sweet, bold, or full-bodied. Every coffee expressed something different through its variety, region, processing, and the intention behind it. It made me realize how narrow the industry’s understanding of Robusta still is, and how much more there is to discover at large. 

Fine Robusta doesn’t lack quality or complexity, if anything, it lacks exposure. I’ve made it my focus to bring more opportunities for that exposure to the forefront through what we source and serve. The more people we can get to experience Robusta on its own terms, the more they can understand how much possibility has been there all along.

— Lan Ho, Founder of Fat Miilk

🅘 = Insight: Fine Robusta

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

Throughout my coffee career, I’ve had the opportunity to work with some amazing people - one of whom became a great mentor to me. He was a wealth of knowledge and was always happy to share what he had learned over nearly three decades in the coffee profession. What drew me most to his teachings was the passion he brought to every subject. But he always carried that passion with humility because, when it comes to coffee, there is always more to learn.

One thing he said has stayed with me: Every good cup of coffee is a small miracle.
It takes an incredible amount of work, and many sets of hands, to deliver a delicious cup of coffee to a guest. The journey from seed to cup requires years of dedication and commitment. It begins at the farm and ends with the barista preparing your coffee.
I believe that if we treat Robusta with the same care we give Arabica throughout the growing process, we can make it even greater.

Robusta Genetics

Because of its resilient genetics and durability, Robusta has long been seen as a workhorse, capable of producing high yields and withstanding significant shifts in weather. These qualities have also made it valuable when crossed with other coffee varieties to help them thrive under harsher conditions.

In many ways, Robusta was built to stand up to climate change, and it will continue to do so for years to come.

Because it can withstand unpredictable weather conditions, many farmers will continue planting Robusta varieties as a more stable source of income. Robusta trees can also remain productive for decades.

Robusta’s Environmental Advantages

Robusta thrives at lower elevations and can withstand conditions that would place greater stress on many Arabica varieties. It is also generally less susceptible to coffee leaf rust and other plant diseases.

That said, when Robusta is grown with the same level of care often reserved for Arabica, its quality has tremendous potential to improve. In the context of fine Robusta, greater cleanliness and more distinct fruit notes can emerge in the cup, qualities that can also command higher prices for farmers and producers.

That creates an incentive to experiment and grow Robusta with greater precision and attention to detail. Over time, these practices can produce more fruit-forward sweetness in the cup while creating greater earning potential for producers.

Robusta Management

The first set of hands behind fine Robusta will always be at the farm level, and that is where much of the cup’s story begins. Fine Robusta isn’t only about taste; it is also about the people growing the coffee. Its quality is a reflection of the care behind it.
Picking, processing, and drying coffee require time and dedication. When a producer shows up every day, works closely with the pickers, and remains present throughout the harvest, the coffee reflects that commitment.

If every set of hands that Robusta passes through handles it with care and intention, the coffee will speak volumes. Its sweetness tells the story of how carefully it was harvested and processed. Its cleanliness tells the story of coffee that was dried well and evenly.

Treating Robusta with greater care can only make the coffee industry better. And I believe fine Robusta will be the next wave of greatness.

🅟 = Pulse: The Industry is Investing in Robusta

Robusta is no longer being discussed only as coffee’s climate-resilient backup plan. The industry is beginning to invest in its genetics, quality, and long-term potential. In 2025, World Coffee Research expanded its global breeding network to include Robusta, working with producing countries—including Vietnam—to develop varieties with stronger yields, disease resistance, climate resilience, and improved cup quality.

This signals an important shift: The future of Robusta isn’t simply about growing more of it. It’s about giving farmers better plants, better resources, and greater incentives to grow it with care. Resilience may be built into Robusta’s genetics, but quality comes from the people who recognize its potential and invest in bringing it forward. World Coffee Research