Robusta — what do we know about it?
Not everyone may know this, but around 100 coffee species grow worldwide! Arabica is the clear leader: we all recognise it, and it is probably what most of us buy and drink every day. Robusta is the second most widely available, yet we still hear little about it. Why? Could Robusta surprise us?
Robusta coffee — the essentials
As mentioned above, Arabica is the undisputed leader, accounting for around 70% of the coffee market in this comparison. The remaining 30% is attributed to Robusta.
Robusta, also known as Coffea canephora, was discovered relatively late, in the nineteenth century. It is considered easy to grow and usually produces abundant harvests. It is highly resistant to various diseases and pests and tolerates different climatic and soil conditions. It can grow comfortably at relatively low elevations of 200–900 metres above sea level. In simple terms, these factors help explain why Arabica is more expensive than Robusta, or why Robusta is cheaper than Arabica.
Robusta is grown in Central, East and West Africa, Southeast Asia, India and Indonesia. Major producers include Vietnam, the largest producer, along with Indonesia, Uganda, Malaysia, India, Tanzania, Thailand, Côte d'Ivoire, Cameroon and the Philippines. It is also grown in Brazil, where it is known as Conilon.
What does Robusta offer?
Robusta produces a brew with an intense taste and noticeable bitter notes. Its sharp, astringent flavour is a major reason it is often overshadowed by Arabica. Although that flavour is not to everyone's taste, its caffeine content is impressive: Robusta beans can contain around 2–4% caffeine, more than Arabica. For those who appreciate a noticeable stimulating effect or need a substantial energy boost, Robusta is an excellent option.
Where are Robusta beans used?
Because of its distinctive taste, aroma and high caffeine content, Robusta is often used to add strength to milder coffees. Its presence in a blend gives coffee drinks greater power and intensity — in short, more character.
Think about the taste of classic Italian espresso. A bitter note is part of its familiar profile, and it is often prepared from blends that include Robusta.
Italy has debated the ideal proportions in coffee blends, particularly the proportion of Robusta, for years. Common ratios include 90/10, 85/15 and 80/20. In the north, traditionally seen as the wealthier part of the country, espresso blends often contain only a small proportion of Robusta, around 5–10%. Further south, the proportions change, with Robusta reaching 30% or even 50%.
Why has southern Italy preferred more Robusta while northern blends tend to contain less? History offers an explanation. The north was long considered richer and more developed, allowing residents to afford more expensive coffee. The poorer south traditionally drank coffee with a substantial Robusta content, sometimes pure Robusta. Although today's situation is no longer defined by those same contrasts, traditions and habits passed down through generations have made Robusta a coffee people there simply enjoy.
Which Robusta coffee should you choose, and where can you buy it?
If you have mainly drunk Arabica and want to try Robusta, start with our Exclusive Blend: carefully selected beans combining 90% Arabica with 10% Robusta from India. These are ideal proportions for beginning your journey with Robusta blends.
Or perhaps you already know coffee well and consider yourself a fan of classic espresso or americano? In that case, try Early Bird Espresso, another Arabica and Indian Robusta blend.
Our final suggestion is Early Bird Caffe Crema, ideal for milk-coffee lovers. Its Robusta content is substantial: 40%, alongside 60% Arabica.
Which one will you try?