Robusta Coffee

Introduction to Robusta Coffee

Robusta, also known as Robusta coffee, is one of the main coffee varieties in the world, belonging to the genus Coffea canephora. Along with Arabica coffee, Robusta accounts for the majority of global commercial coffee production. In Vietnam, Robusta plays an important role in helping this country become the second largest coffee producer in the world. Internationally, Robusta accounts for less than 30% of total production, the rest is Arabica and its offspring.

Growth characteristics of Robusta coffee plants

Robusta coffee is an easy-to-grow plant that thrives in tropical climates and is usually grown at altitudes below 1000m above sea level. This plant is highly heat-resistant and can survive temperatures up to 36 degrees Celsius, but is quite sensitive to cold climates. In particular, Robusta coffee requires rainfall of 1200mm to 2500mm per year to grow well.

The natural resilience of Robusta coffee

Robusta is highly resistant to natural conditions and pests, thanks to its high caffeine content and Chlorogenic Acid (CGA) which helps the plant effectively fight insects. This characteristic makes Robusta grow quite quickly, taking only 2 to 4 years to be able to harvest fruit.

Flavor of Robusta Coffee

Despite its many advantages in terms of growth and resistance, Robusta’s flavor is often considered inferior to Arabica. Robusta’s taste is stronger, more astringent and bitter. Arabica, on the other hand, is considered more premium due to its smoothness, high acidity and rich aroma. This is partly due to the processing method: most Robusta is dry-processed, rather than wet-processed like Arabica, resulting in a richer flavor with grainy, woody or earthy notes after roasting.

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