Robusta coffee (Coffea canephora;
syn.
Coffea robusta) 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.[1]
Description
The plant has a shallow root system and grows as a
robust tree or shrub to about 10 metres. It flowers
irregularly, taking about 10–11 months for cherries to
ripen, producing oval-shaped beans. The robusta plant
has a greater crop yield than that of C. arabica,
and contains more
caffeine – 2.7% compared to arabica's 1.5%.[2]
As it is less susceptible to pests and disease,[3]
robusta needs much less herbicide and pesticide than
arabica.
Native distribution
Originating in upland forests in Ethiopia, C.
canephora grows indigenously in Western and Central
Africa. It was not recognized as a species of
Coffea until the 19th century, about a hundred
years after
Coffea arabica.[4]
Cultivation and use
Approximately 30% of the coffee produced in the world
is robusta.[5]
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.[6][7]
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.[8]
Robusta is easier to care for and has a greater crop
yield than C. arabica.[9]
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.[10][11]
Since arabica beans are believed to have smoother taste
with less acidity and a richer flavour, the robusta
beans are mostly used in coffee blends.[12][13]
However, the powerful flavour can be desirable in a
blend to give it perceived "strength" and "finish",
noticeably in Italian coffee culture. Good-quality
robusta beans are used in traditional Italian
espresso blends, to provide a full-bodied taste and
a better foam head (known as
crema).[14][15]