Instant Biscuit Coffee

Taste & Crema

Instant Biscuit Coffee is founded on a full-bodied 100% robusta coffee that's perfectly suited for a sweeter companion. The natural notes of cocoa, caramel, and mild chocolate blend with the aroma of cookies and create a flavor that's most reminiscent of the titular butter pastries. The coffee has a low acidity, it's pleasantly intense, and leaves a lasting, mildly sweet aftertaste. If you enjoy flavored beverages that feel a bit like a dessert but keep the qualities of a good coffee, this blend is perfect for you. And feel free to try it with a splash of milk – the biscuit flavor will become even stronger.

Origins

The base for Instant Biscuit Coffee is 100% robusta from the state of Veracruz in Mexico, one of the country’s most important coffee-growing regions. The tropical climate, regular rainfall, and fertile volcanic soil provide excellent conditions for coffee plants. The resulting coffee has a full body, low acidity, and a naturally sweet character that pairs well with dessert-like aromas.

Robusta itself is worth some attention. While arabica comes from the Coffea arabica plant, robusta is associated with the Coffea canephora species. As its name suggests, it's a more resilient coffee plant. It tolerates higher temperatures well and can also thrive at lower altitudes. Its resistance to certain diseases and pests is one of the reasons why robusta plays such an important role in global coffee production.

Robusta also differs from arabica in the appearance of its beans and, above all, in its final flavor profile. It typically offers a more pronounced bitterness, a fuller body, and lower acidity. Typical notes include cocoa, dark chocolate, nuts, or earthier and spicier nuances. It's precisely because of its full-bodied nature that robusta is often used in espresso blends, where it adds intensity and a more distinctive character.

And there's one more difference that's worth mentioning: Robusta contains more caffeine than arabica. Incidentally, this is one of the plant’s natural defense mechanisms – it helps the plant better resist certain pests.

That doesn’t mean, however, that every robusta must be harsh or unpleasantly bitter. A lot depends on the growing region, the quality of the harvest, processing, and roasting. The Mexican robusta used in Instant Biscuit Coffee will surprise you with a smoother profile featuring natural notes of cocoa, caramel, and mild chocolate.

Once the Mexican robusta coffee beans are roasted, it’s time to turn them into instant coffee. First, you must obtain a concentrated extract from the coffee. This is then processed using a technology known as spray-drying: the extract is dispersed as very fine droplets into a stream of hot air; the water evaporates quickly, leaving behind soluble coffee powder. Thanks to this, you don’t need a grinder, filter, or coffee maker – just a mug and hot water.

Finally, we add a drop of biscuit flavoring, shifting the notes of cocoa, chocolate, and caramel of this Mexican robusta towards the scent of crisp cookies. The result is a coffee for those moments when you want something quick, fragrant, and a little sweetly indulgent.

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.