Same Plant, Different Species.
Robusta coffee or coffea caniphora is an ancient plant, originating in Central and West Africa. It was first discovered at the end of the 19th century in the Congo, and today it is grown globally, as far afield as Brazil and Indonesia. Compared to its sister plant, Arabica, it is better suited for lowland growth. Today, Vietnam is the world’s largest producer, accounting for around 40% of the world's total Robusta production.
For decades, Robusta has lived in the shadow of Arabica, with coffee connoisseurs preferring the higher acidity and lighter bodies the more delicate Arabica. Robusta is a hardier plant, and typically exhibits darker, bolder flavours. Let’s take a closer look at the differences between the two species.
Robusta has a greater crop yield than Arabica meaning more coffee is conserved during the harvest period. Often, a Robusta crop will produce almost twice as much coffee per acre. Robusta also typically holds a higher sugar content, enhancing the chocolatey or nutty flavours you would find in a cup of Black Insomnia. Arabica, by comparison, is a more delicate crop. It requires higher altitude and more consistent growing conditions. Arabica tends to produce lower levels of caffeine and more acidic flavours - think citrus and floral notes.
If you like your coffee strong, with bold, dark flavours, like an espresso, Robusta is excellent for you. If you’re more of a tea-style coffee drinker, with lighter subtle notes and pour-over brewing preferences, Arabica may suit your taste more so.
What Does This Mean For The Daily Drinker?
Arabica beans vary in taste significantly depending upon the region and soil in which they grow - this is often referred to as ‘terroir’. Often variations can be observed between adjacent farms, consecutive harvests, or batch roasts. Arabica is often sweeter in taste with fruity notes, but can also have cereal or nutty flavours. In contrast, Robusta beans are usually deeper in flavour coffee, leaning more towards that classic, bitter espresso experience. Robusta is also naturally higher in caffeine - the plant naturally produces it to ward off pests - you’re getting your energy boost from a natural insect repellent!
High-quality Robusta beans are not only suitable for espresso preparation, but also for filter methods. In addition, they are very popular for enriching the taste of milk drinks such as cappuccino, caffè latte and, of course, as a component of caffeine-rich espresso blends. Coffee roasters often blend both species to increase caffeine content, or darken the roast profile.
Despite being left out of the specialty coffee conversation for many years, Robusta has a lot to bring to the (coffee) table - and people are starting to notice! We love it, and we think you should too!
Ridiculous Robusta Myths
1. Robusta coffee tastes bitter.
Due to naturally occurring flavours and high caffeine levels, Robusta does exhibit more ‘bitterness’ flavours than Arabica. However, there are plenty of high-quality Robusta varietals out there that produce as balanced a palate as any Arabica.
2. Robusta tastes burnt.
Burnt flavours are usually a result of burnt coffee. This can happen in the roasting/manufacturing process or in the brewing process. Roasted and prepared correctly, Robusta does not taste burnt.
3. Robusta inherently tastes bad.
If you don’t like chocolate, nuts, caramel, toffee and other rich, dark flavours then fair enough. You probably don’t like kittens or walks on the beach either.
Reassuring Robusta Truths
Climate-resilient, Antioxidants, Speed:
It’s estimated that 50% of suitable coffee growing areas could be lost to climate change by 2050. Robusta, however, can grow in more climates and is more resistant to pests, insects, and weather conditions,meaning it requires fewer pesticides and growth is less intensive. Robusta is also higher in antioxidants and grows faster, speeding the time from planting to harvest.
Caffeine content:
Robusta has about double the caffeine of Arabica coffee per serving, so you get more buzz for your buck. No brainer for us.
Better crema:
Robusta is often used in espresso blends because it’s known for creating a better crema - the creamy layer on the top of an espresso shot that everyone loves taking photos of.
So, are you converted?
Robusta’s rich qualities and smooth crema work beautifully in espresso. Each coffee type has its own exciting flavours and notes, but neither one tastes ‘better’ than the other. Coffee preference is truly a personal thing.
The best way to learn what coffee you like is to try it for yourself! You can try your next cup of Robusta coffee with a full appreciation for the history behind it - and we have a feeling you just might love it.
As with all things coffee, it’s up to you. Try a range of different blends, like our signature Dark Roast Espresso Capsules, to see what you prefer.