robustas

Robustas, commonly referred to as robusta coffees, are coffees produced from the plant Coffea canephora. They are one of the two main commercially cultivated coffee species, the other being Coffea arabica (Arabica).

Growing and distribution: Robusta plants are hardier and more disease resistant than Arabica, tolerating higher temperatures and poorer soils. They are typically grown at lower elevations, from sea level up to about 800 meters, though some highland plantings exist. Major producers include Vietnam, Brazil, Indonesia, Uganda, and Côte d'Ivoire, with Vietnam often cited as the largest robusta producer.

Caffeine and flavor: Robusta beans generally contain higher caffeine content—roughly 2.2–2.7% by weight, compared with 1.2–1.5% for Arabica. They tend to yield coffees with more body and a stronger, more bitter, and earthy flavor profile, with notes ranging from woody to nutty and burnt. Robusta often has lower perceived acidity and can be favored in blends that require crema.

Uses and market: Because of resilience and lower cost, robusta beans are widely used in commercial blends and in instant coffee production. They also contribute crema in many espresso blends when combined with Arabica.

Environmental and economic considerations: Robusta contributes significantly to global coffee supply, particularly for mass-market products. Its cultivation faces challenges from climate change and price volatility, though its hardiness can support stable yields in suitable regions.