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EP 006
60 Min
In this episode of Spillinbean, We go deep into the "Seed to Cup" process, covering everything from the unique microclimates of the Bhadra River to the precise 30-hour fermentation process that creates a "clean" specialty cup. If you're an F&B founder, a roaster, or a coffee lover, this episode will completely shift your perspective on what’s possible with the "humble" Robusta bean.
Everything you were told about Robusta is wrong: The Ultimate Guide to Specialty Robusta & Agronomy
Can Robusta be high-end? Meet the man who proved it to the world.
In this episode of Spillinbean, we travel to the heart of Chikmagalur to sit down with the founder of Sethuraman Estate. A 6th-generation grower, Nishant Gurjer, he shares the incredible journey of how he ignored the "industry stalwarts" in 1995 to focus on the bean everyone else was trashing: Robusta. We go deep into the "Seed to Cup" process, covering everything from the unique microclimates of the Bhadra River to the precise 30-hour fermentation process that creates a "clean" specialty cup.
If you're an F&B founder, a roaster, or a coffee lover, this episode will completely shift your perspective on what’s possible with the "humble" Robusta bean. What we discuss: The SWOT Analysis: Why he chose Robusta over "average" Arabica in the 90s. Agronomy Secrets: The "Super Plants," rainwater harvesting, and working with nature. The "Clean" Bean: How the R-Grading system works and why specialty Robusta is hitting scores of 80+. Processing Breakdown: A walkthrough of the wet mill, dry mill, and the "1%ers" that improve quality.
The Future: Why climate change is making Robusta the resilient choice for the next century.