With global warming (and other factors) affecting coffee production and prices, I’ve noticed a couple of interesting patterns in marketing strategies for household and white label brands.
Everything is extra intense, high intensity, intensity 11 (probably comes with a free Spinal Tap record)… Robusta roasted past 5th crack, no doubt.
I also spotted a bag of highly exclusive “100% Robusta.” At this point I’m waiting for the other shoe to drop and for them to market “0% cyanide” coffee.
How’s everybody else’s grocery shopping experience these days? Is this a big trend in your area?
Is 100% robusta a bad thing? I tried a robusta on a whim and loved it to the point I don’t brew arabica at home. Is this some sort of feaux pas?
Bad? Who’s to say. Specialty coffee is 100% Arabica and Arabica is more expensive to source, so, regardless of preference, I’m surprised by “100% the cheap stuff” marketing.
The specialty robusta niche is growing since it is easier to grow. I’ve not tried any of it yet.