A general characterization of pleasantly “natural” flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with… Dried Apricots from Sun Maid at the supermarket, vs. unsulphured dried apricots from the bin at the Health Food Coop. White sugar vs. Muscovado natural dry brown sugar. Buckwheat pancakes vs Bisquick. Bacon from the supermarket vs bacon from the farm. None of those are what I am talking about with the Robusta, but rustic is a lower process level in general, and might involve more earthy, woody, foresty, mushroom, mossy hints like a Sumatra, or might be more fruity, pulpy, winey, ripe fruit, light ferment, balsamic vinegar etc etc in a fruited natural coffee. Sometimes I refer to lemonade from a mix and homemade honey lemonade, hand-pulped, etc. So it’s a very general and broad comparison. It could be made along many flavor lines, such as fruity, or sweet, or herbal (which tends to be weighted toward rustic), or even floral. Very clean coffees, traditional wet process types, would rarely have rustic flavors. Natural dry-process coffees would almost always have rustic flavors. Hybrid processes such as pulp natural (miel or honey coffees) range between wet- and dry-process. Mechanical demucilage coffees can be very clean, very rustic, or anything inbetween depending on process conditions.

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