coffee business strategies

The Sydney Morning Herald takes a look at one coffee business owner that trusts his sense of taste over convention, using pure Robusta coffee in his espresso blends instead of Arabica coffees.

Paolo Dicembre, owner of the Sydney Coffee Centre and DiVi Espresso Bar “rejects the conventional wisdom of arabica-good, robusta-bad,” which is my opinion is a good thing. Whereas one may dislike the flavor profile of Robusta coffees, it is shortsighted to make such absolutes in any field as complicated as taste. It takes a coffee roaster very confident in their abilities and market position to challenge convention, which is something that I believe the industry needs much more of to advance.

Read the article A robust Apostle

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