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we ’ d begun our mission to find a singleestate coffee that would change the way people thought about robusta for good .

“ We found two plantations : one in western Uganda and the other in southern India . Both processed robusta in a way that had never been done before – shade-grown , handpicked at high altitude , sun-dried , and religiously sorted to only keep grade size 17 and above ,” he explains .

In other words , the pair had stumbled upon something remarkable – and begun a coffee revolution in the process .

Once roasted back in the UK , Gabriel argues Black Sheep had developed the first coffee in the world that boasted the true qualities of robusta : twice the caffeine content , higher levels of protein ( creating a thicker crema when brewed as espresso ) the highest pH level on the market ( leading to a much lower acidity ), and strong notes of walnut and chocolate that , as he puts it , “ punch through the milk like an iron fist in a velvet glove .”

With that , Black Sheep decided to open shops across the nation and to rid the world of what Gabriel and Eirik call “ boring , average-tasting coffee ” – once and for all . To this day , the company ’ s specialty-grade robusta makes up more than 85 percent of its coffee sales . “ Simply put , it defines who we are : the Black Sheep of the industry ,” asserts Eirik .

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