- Robusta coffee is a species of coffee native to Africa, now produced mainly in Vietnam, Brazil, India or Uganda.
- It is the second most popular type of coffee in the world, after arabica.
- It is characterized by an intense flavor and high caffeine content.
- Robusta is often used to prepare espresso and produce blends with arabica.
Coffee is one of the most widely consumed beverages in the world. The most popular type is arabica, followed closely by robusta. Let’s take a look at what distinguishes this type of coffee, where it comes from, its cultivation and production process.
What are the characteristics of robusta coffee?
Robusta coffee, otherwise known as Coffea canephora or Congo coffee, is a coffee species characterised by its pronounced, intense flavour and higher caffeine content than the popular arabica. Robusta is prized for its strong, bitter aroma with earthy and chocolate notes. Due to its specificity, robusta beans are often used for espresso coffee and coffee blends.
Where does robusta coffee grow?
Robusta is a species that is resistant to harsh climatic conditions, making it thrive in tropical areas with high humidity and temperatures in the 20-30°C range. It does not require such restrictive conditions as arabica. Robusta is native to Africa, but Vietnam is currently the world’s largest producer. A large proportion of this coffee species comes from Brazil, Uganda or Indonesia. Robusta coffee is also grown in India, which offers coffee with a unique flavour profile.
Recommended article to read: https://foodcom.pl/en/coffee-cultivation-and-production-from-bean-to-cup/
How is robusta coffee produced?
The production of robusta coffee begins with the cultivation of coffee plants, which thrive throughout the year under the right climatic conditions. The robusta beans mature for about 9-11 months and after harvesting, they undergo processing. There are two main processing methods: natural and wet. In natural processing, the beans are dried in the sun along with the pulp, which gives them a fuller flavour. The wet (washed) method, on the other hand, allows for cleaner, more subtle flavour notes.
Types of robusta coffee
Robusta coffees come in different variants, differing by: coffee species, processing method and place of origin. Each is distinguished by a different flavour profile, allowing each consumer to choose a product perfectly suited to their individual needs. Selected robusta beans of the highest quality in different variants are offered by Foodcom S.A.
Robusta coffee from Vietnam
Favourable climatic conditions and a rich cultivation tradition mean that robusta from this country is valued for its quality and unique flavour. Examples include Vietnam Robusta Grade 1 Screen 18 Clean Natural Washed and Vietnam Robusta Grade 1 Screen 16 Clean Natural Washed coffees. Both variants are processed using both dry and wet methods, resulting in a balanced flavour profile of high intensity, with noticeable bitterness, chocolate and nutty notes.
The types of Vietnamese Robusta listed differ in grain size – Screen 18 is a variety with large, uniform grains, while Screen 16 has smaller grains. The Grade 1 standard guarantees clean, high quality beans with minimal defects. The coffee is ideal for premium blends and instant coffees, as well as for making espresso.
Uganda robusta coffee
Robusta coffee from Uganda is characterised by its rich aroma and distinctive flavour. Examples of premium robusta include Uganda Robusta Screen 18 Natural and Uganda Robusta Screen 15 Natural, a naturally processed coffee with two different bean sizes. The intense flavour with pronounced earthy notes and a slight chocolate bitterness, combined with the affordable price of robusta, fit perfectly with the needs of the coffee industry.
Robusta coffee from India
Indian robusta coffee is renowned for its distinctive, delicate flavour profile. An example of such a coffee with exceptional bean quality is India Robusta Cherry. The classic variety is India Robusta Cherry AB Natural with a medium bean size (15/17), full body and rich, creamy flavour with a pronounced bitterness, ideally suited for espresso and as an addition to instant coffees.
More discerning coffee drinkers may want to reach for a higher quality coffee – India Robusta Cherry AA. This variant is characterised by larger beans and a more pronounced flavour with subtle notes of spice and chocolate.
What is the difference between robusta and arabica coffee?
Although arabica coffee remains the market leader in coffee, robusta is gaining popularity thanks to its unique properties. It differs from arabica primarily:
- Flavour – robusta is characterised by a stronger, more pronounced flavour with notes of dark chocolate and nuts. The flavour profile of this type of coffee is less complex than that of arabica, which is more varied.
- Caffeine content – robusta beans contain almost twice as much caffeine as arabica.
- Resistance – robusta performs better in harsh climatic conditions and is more resistant to pests and disease.
- Price – the value of robusta is usually 50-70% of the price of arabica. This is due to less restrictive growing conditions, lower production costs and higher plantation yields.
Robusta coffee beans are widely used in the food and beverage industry. It is ideal for the preparation of intense espresso with a characteristic froth(crema) and is an excellent base for instant coffees. It is also popular with people who reach for coffee for energy.
Robusta is an extremely versatile coffee species that performs well in a variety of applications. It is used in the production of both instant coffees and coffee drinks, as well as premium blends. Robusta will appeal especially to those who enjoy a distinctive flavour experience, but blends containing robusta also deserve attention from consumers and producers looking for a boost, new flavours and high quality at an affordable price.
