Conilon

Conilon is the name given in Brazil to a group of Coffea canephora genotypes commonly referred to as Robusta. It is the main source of Robusta coffee produced in Brazil, particularly in the state of Espírito Santo, where the variety dominates regional Robusta production. The Conilon group includes cultivars selected for higher yield and tolerance to heat and pests, designed to fit Brazil’s tropical climate and low-to-mid elevation coffee belts.

Conilon beans are typically grown as part of Brazil’s intensive, first the commercial Robusta sector. As a Robusta variety, Conilon is generally more resilient to warmer conditions and yields more per hectare than Arabica, contributing to its role in large-scale production and processing. The crop is used for green bean exports and as a component in blended roasted coffees and instant products, where its strength and body help balance lighter Arabica components.

Flavor and market notes: Robusta coffees, including Conilon, tend to produce a stronger, more bitter cup with higher caffeine content and a fuller body than Arabica. Flavor profiles can range from earthy and woody to cocoa-like, depending on processing, roast level, and blend composition. In international markets, Conilon is commonly identified as Brazilian Robusta and remains a key commodity alongside Arabica from Brazil.