Black Sheep Coffee's Bet On Specialty Robusta – CoffeeTalk

As Starbucks encounters escalating competition in the U.S. coffee market, an influx of international coffee brands, including Luckin and Black Sheep Coffee, is making strides with distinctive strategies. Black Sheep Coffee, a prominent U.K. chain, distinguishes itself by utilizing 100% specialty-grade robusta coffee beans, which offer a stronger and smoother alternative to traditional Arabica beans.

The co-founders, Eirik Holth and Gabriel Shohet, note that robusta beans have often been overlooked in the specialty coffee sector due to their harsher flavor and association with inferior quality. However, this perception is evolving, as innovative roasting and processing techniques enhance the flavor profile of robusta. They emphasize that robusta, being higher in caffeine and lower in acidity, provides a more robust flavor that pairs well with milk in lattes, marked by smooth notes of walnuts and chocolate.

Black Sheep Coffee’s entry into the U.S. was intentional, driven by a commitment to showcasing the best robusta beans sourced globally. Their “Robusta Revival” initiative signifies a dedication to quality, featuring shade-grown beans for sweetness, a double-washing process for brightness, and meticulous sorting for consistent roasting. The beans are then slow-roasted and packaged in a lab-style environment to maintain freshness.

In a saturated market, Holth and Shohet believe that while monitoring competitors is valuable, the primary focus should be on enhancing product quality, service speed, customer experience, and overall atmosphere. They assert that a strong commitment to these principles helps build community loyalty, rendering competition less significant in the longer term.

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