Espresso Jhai - Robusta

The Jhai Robusta is our favorite 100 % Robusta espresso. Jhai is a strong and yet very balanced espresso. Its strong character is surprisingly complex and reminds us of marzipan and liquorice. The espresso rounds off with a nice spiciness.

TasteLiquorice, Marzipan
Sort100 % Canephora, Limited Edition, Single Origin

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Jhai is back - as 100 % Robusta

Aromas of marzipan and sweet wood

The Jhai Espresso is not only our first Robusta Espresso, but also one of the first high quality Robusta coffees grown in Laos.

The Jhai comes from our friend Jing Jhai Coffee Cooperative (JJCC) from the Bolaven Plateau in Laos. It is a strong yet well-balanced Robusta Espresso, which despite its strong character brings with it an exciting versatility. It reminds us of the sweetness of marzipan and liquorice and hides a nice spiciness in the aftertaste.

If you are looking for an extraordinary fine Robusta or if you like strong espressos, you will love the Jhai.

Preparation tips

The Jhai Robusta is ideal for preparing pure espresso or as a base for milk drinks. As a cappuccino a nice caramel note comes to the fore. We recommend a brewing ratio of approx. 1 : 2.5 – 3 as a starting point, which means that 16 g of espresso powder should make approx. 40 to 50 ml of espresso.

To the preparation tips ›

We roast your coffee fresh every week

The Jhai Robusta Espresso is medium to strong roasted („full city roast“), up to the point where the complex aromas of the coffee are well balanced with the slightly roasted, tobacco-like notes.

Further information: On our Probat roasting machine we roast the Jhai Espresso in 45 kg batches up to a final temperature of 214 °C in about 13:30 minutes.

Jhai espresso is also available by subscription

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Specialty coffee from Laos – a rarity

In recent years, a real Jhai fan community has developed. We are all the more pleased that we are now bringing back our alltime favourite robusta espresso.

This is one of the very few specialty Robusta or „fine Robusta“ to be found in Laos.

Under the name of „Jing Jhai Coffee Cooperative“ (JJCC), this cooperative in the Bolaven Plateau was formed to produce and export coffee together. The special thing about JJCC is that for a few years now they have been working hard to improve the quality of their coffee. With the support of coffee experts and an NGO, the cooperative has managed to bring its quality well above the normal Lao coffee quality. Our former employees Adrian and Isi themselves spent several months on site in 2015 to support the Jhai cooperative in its great goal of bringing coffee quality up to the level of speciality coffees.

The coffee is grown in forest gardens on Canephora plants (colloquially called Robusta), which are more than 60 years old and some of them are 5 meters high and therefore have to be picked exclusively by hand on a ladder. After picking, the coffee cherries are placed in water to sort out the „floaters“ as unripe cherries. The cherries are then de-stemmed and the slippery layer of sugar (the mucilage) is left on the beans to dry, allowing the sweetness of the pulp to soak into the beans and giving the coffee a much more sweet taste.

The amount of Robusta that JJCC produces is comparatively small, so this year we can only include this coffee in our portfolio to a limited extent. So, grab it while the Jhai is there!

The Jing Jhai Cooperative

  • Origin: Jing Jhai
  • Slope: Bolaven Plateau, Laos
  • Geo coordinates: 15°06’23.4 „N, 106°11’45.2 „E
  • Altitude: 1.200 m
  • Coffee farmers: 298 farmers from 18 villages united in a cooperative
  • Processing: honey processed
  • Plant: Coffea Canephora (Robusta)
Herkunftsort des Jhai Espressos

More about the differences between Arabica and Robusta coffee

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