Canephora

Canephora, in common usage, refers to Coffea canephora, one of the two principal cultivated species of coffee, the other being Coffea arabica. It is a member of the genus Coffea in the Rubiaceae family and, alongside C. arabica, accounts for a large share of global coffee production. C. canephora is native to tropical regions of central and western Africa and is now grown in Africa, Southeast Asia, and parts of South America, typically in lower-altitude, warm-growing zones.

The plant is a hardy, fast-growing shrub or small tree, generally more tolerant of heat, drought, and poorer soils than C. arabica. It exhibits greater resistance to several pests and diseases, though rust and other pathogens can still affect yields. Robusta thrives from near sea level up to about 1000 meters and is well suited to intensive, high-yield farming systems, which helps sustain its widespread cultivation.

Bean quality and uses: Robusta beans have higher caffeine content and a stronger, more bitter flavor with earthy and woody notes, often described as having less nuanced cup quality than arabica. They are widely used in blends and in instant coffees and can contribute body and crema in espresso. In market terminology, “robusta” is the common label for beans of C. canephora.

Production and economics: Major producers include Vietnam, Brazil (where the Conilon clone group is common), Indonesia, Uganda, and India. Robusta generally commands lower market prices than arabica but offers higher yields and greater resilience to rising temperatures and certain stresses, factors that sustain its role in global coffee supply.

See also: Coffea arabica; coffee production; instant coffee.