Coffee Robusta, scientifically known as Coffea canephora, is one of the two main species of coffee cultivated globally, alongside Coffea arabica. Robusta coffee is widely grown in various regions, primarily in Africa, Asia, and Brazil. It is known for its distinct characteristics and plays a significant role in the coffee industry.
Compared to Arabica coffee, Robusta is generally hardier and more resistant to diseases, pests, and harsh environmental conditions. This makes it a preferred choice for cultivation in lower-altitude regions and areas with less favourable growing conditions. Robusta plants can thrive at lower elevations, typically ranging from sea level to around 800 meters (2,600 feet).
Robusta beans have a higher caffeine content compared to Arabica beans. On average, Robusta coffee contains about twice the caffeine content of Arabica coffee. This attribute makes Robusta an appealing option for those seeking a more potent and stimulating cup of coffee.
In terms of flavour, Robusta coffee tends to be more bitter, with a stronger and harsher taste compared to the smoother, milder flavours of Arabica coffee. It often exhibits earthy, woody, and even nutty notes. Due to its more robust flavour profile, Robusta is commonly used in blends and instant coffee products, where its strong character can contribute to overall taste and aroma.
Additionally, Robusta coffee is often preferred for its crema production in espresso brewing. The higher amount of soluble solids and oils in Robusta beans contributes to a thicker and longer-lasting crema, which is highly valued in espresso preparation.
While Robusta coffee is sometimes considered inferior to Arabica in terms of taste and quality, it has its own distinct qualities and serves various purposes in the coffee industry. Its hardiness, disease resistance, higher caffeine content, and crema production make it a valuable component in blends, instant coffee, and espresso preparations.