Robusta
(Coffea robusta, Robusta coffee, Coffea canephora)
Robusta is a coffee species characterized by its high acidity, bitterness, and woody and nutty taste. The Robusta bean is smallish and round, with a straight line down its center. It was first discovered in Congo but is native to Central and West Africa, in countries like Angola, Liberia, and Tanzania.
Scientifically, Robusta is identified as caffea canephora and has two varieties, robusta and nganda. Robusta production makes for about 30% of total coffee production. The plant grows at low elevations, can withstand many harsh conditions, has a greater crop yield, and is less prone to disease, making it easier and cheaper to produce than the more prized Arabica.
However, despite the benefits when it comes to cultivation and price, Robusta is considered subpar in the taste department when compared to Arabica. Read more
Some would even go as far as to say it tastes like burnt rubber. Because of this, it is often used as filler in lower-grade coffee blends and instant coffee. In fact, in Italy, espresso is usually and traditionally made with a blend of 85-90% Arabica and 10-15% Robusta.
One reason for this is that Robusta produces a honey-colored, long-lasting, and stable cream on top of the shot Italians call crema. The other reason is Robusta's woody, bitter, earthy taste and high caffeine amount. Today, Vietnam is the world's largest producer of Robusta coffee, followed by Brazil, Indonesia, and India.
Best Robusta
Boncafe
Café Classica
