What is Robusta?

Coffea canephora (syn. Coffea robusta), commonly known as robusta coffee, is a species of coffee that has its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the Rubiaceae family. Though widely known as Coffea robusta, the plant is scientifically identified as Coffea canephora, which has two main varieties, robusta and nganda.

Approximately 40% of the coffee produced in the world is robusta. It is mostly grown in Vietnam, where French colonists introduced it in the late 19th century, though it is also grown in Africa and Brazil, where it is often called conilon. In recent years, Vietnam, which produces mostly robusta, has surpassed Brazil, India, and Indonesia to become the world's single largest exporter of robusta coffee. Brazil is still the biggest producer of coffee in the world, producing one-third of the world's coffee, though 80% of that is C. arabica.

Robusta is easier to care for and has a greater crop yield than C. arabica, so is cheaper to produce. Roasted robusta beans produce a strong, full-bodied coffee with a distinctive earthy flavour, but usually with more bitterness than arabica due to its pyrazine content. Since arabica beans are believed to have smoother taste with more acidity and a richer flavour, they are often considered superior, while the harsher robusta beans are mostly used as a filler in lower-grade coffee blends.