Robusta can increase body, crema and intensity in espresso, but origin or price alone does not predict a stable result. Processing method, defect limits, moisture and cup cleanliness need to be reviewed together.
Test the sample with a roast profile close to production. Compare several blend ratios blind, then evaluate both straight espresso and milk-based service where that reflects the menu.
Define the target before buying: crema, body, bitterness, aftertaste and maximum finished cost. Compare options by how reliably they reproduce that target, not by a single isolated attribute.
EDITORIAL BOUNDARY
Use the guide to improve the brief—not to replace order verification.
Final quantity, sales unit, stock, price and timing remain order-specific.
