Robusta, or Coffea canephora, is the second most popular coffee variety in the world, accounting for 30 to 40 percent of total coffee consumption. It is commonly used as an add-on coffee to give blends more vibrancy and a more intense flavor.
Besides Arabica, Robusta is one of the most popular coffee varieties. In Germany, it's often blended with Arabica beans to give the coffee blend more of a kick. A rule of thumb: the more Robusta in the blend, the stronger the coffee. Its caffeine content is about twice as high as that of Arabica beans.
Robusta is particularly popular in Italy; the further south you go, the higher the Robusta content in an espresso blend or ristretto. Our southern neighbors often enjoy coffee in a hearty gulp, which unfolds on the palate like a firework display of flavor, where the roasted aromas develop into a bouquet and leave an earthy, chocolatey aftertaste that lingers. This is also why traditional Italian espresso blends often contain around 50% Robusta.
Robusta is primarily cultivated in countries like Vietnam, India, and Indonesia. Unlike Arabica plants, Robusta shrubs thrive even at lower altitudes below 700 meters above sea level and in hot climates. This variety is gaining importance, especially as climate change is making Arabica cultivation increasingly difficult in many traditional coffee-growing regions. Robusta is much more resilient than Arabica. Not only does it cope better with climatic variations, but it is also less susceptible to disease. Furthermore, its short six-month growing season allows for two harvests per year. Without a doubt, Coffea canephora will be the coffee of the future.
