We already got to know the Arabica variety in one of the previous articles (if you missed it, you can find it HERE). Let’s now look at the characteristics of another famous variety of coffee: Robusta.
The Robusta variety is the second most cultivated coffee in the world after Arabica. Getting to know the Robusta variety means understanding where the body and crema of our Italian espresso come from. Discover 7 genuine and surprising characteristics of this perfect variety for blends.
Origin and Ideal Climate of the Robusta Variety
Although Arabica has historically always been dominant in production (estimated at 70% of world production), in recent years there has been growing interest in Robusta coffee, particularly for its greater resilience and the possibility of being grown in more difficult conditions. Robusta, classified as Coffea canephora, was discovered at the end of the 19th century in the Congo basin (Central Africa). It spread massively after Arabica was decimated by coffee leaf rust (Hemileia vastatrix) in various regions of the world. Since then it has become the most resilient and productive variety, widely used both in commercial blends and in industry. Robusta coffee thrives in hot and humid climates, with ideal temperatures between 24 and 30°C. It also prefers areas with a good amount of humidity, as this helps reduce evaporation from the leaves. Robusta is particularly well-suited to tropical and equatorial regions, where it can withstand high temperatures and thermal swings.
Sensory Profile and Characteristics of Robusta Coffee
Robusta beans are notoriously less complex aromatically, but they give the coffee a tonicity and body that would be impossible to achieve with any kind of Arabica. Because of its characteristics, Robusta doesn’t lend itself well to being used on its own (on the contrary, we can find many single-origin and 100% Arabica blends), because doing so would bring excessively bitter, “burnt” and/or earthy notes to the cup. So the right compromise is to use it in combination with Arabica in varying percentages depending on personal taste. The most aggressive blends even reach an 80/20 ratio in favor of Robusta. I recommend not going beyond 40% to get a good balance between aroma and body, with the understanding that everyone must choose based on their own taste buds. Speaking of taste, the one transmitted to our neurons when we taste a Robusta tends to be bitter and astringent (depending on the percentages). So you don’t perceive the acidity, sweetness and aromaticity of Arabica. Instead, we’ll have marked body and a decidedly more abundant and compact crema, with a perception of greater density on the palate. So Robusta isn’t for the faint of heart, both for the strong sensations it delivers and because the amount of caffeine it contains is practically double compared to an equivalent quantity of Arabica (2-2.5% vs 1-1.5%)
The Best-Known Robusta Varieties
1. Nganda (Uganda)
Nganda is a sub-variety of Robusta whose plants grow naturally in the Kigimba forest in Uganda at an altitude of about 1,200 meters. This variety has been preserved for centuries, even during the darkest moments of the nation’s recent history, and is rich in caffeine, with berries that seem to have a lot of sugar when ripe. It is very resistant to climatic variations but doesn’t have excellent yield.
Characteristics: Nganda coffee has a marked acidity and bitterness. Nganda is sharper, more nutty, more earthy and much more bitter than Arabica. This intensifies the bitterness of the bean, which almost always has to be tempered with milk and sugar.
2. Erecta (Uganda)
Erecta is the second of only two Robusta varieties in the world, alongside the Nganda mentioned above. These two types of Robusta are planted in combination and easily cross-pollinate, so much so that Erecta is used in genetic selection to obtain more manageable plants. In addition to being highly productive, these semi-wild coffee varieties with various phenotypic traits are known to be resistant to a variety of coffee pests and diseases.
Characteristics: the striking aspect of this type of coffee is its very high caffeine concentration, which reaches about 2-4%. Erecta coffee beans are sharp but have a pleasant aroma. They aren’t acidic, but are sweeter than Arabica coffee beans. Overall, these beans produce an excellent coffee that is nice, tasty and slightly bitter.
3. Conilon (Brazil)
As we said at the beginning of this article, the scientific name that identifies Robusta is “Coffea canephora”. However, much of the canephora coffee produced in Brazil is referred to as Conilon. Although the plants are of the same species, they are considered to belong to different genetic “groups”. Conilon plants come from a genetic group called “SG1”, while the broader genetic group of Robusta plants is referred to as “SG2”. Research shows that the Conilon variety was observed in the wild by the French in 1880. It was also found in Africa between Gabon and the Congo River, mainly near the Kouilou River. Conilon coffee plants have a genetic origin that differs from “typical” Robusta plants, but they are still of the same species and possess many of the same characteristics. There are, however, slight differences between the Conilon “line” and the others.
Characteristics: Strong, bold taste with earthy and woody notes. Low acidity and heavier body make it ideal for espresso and instant coffee.
4. TR (Tanzania Robusta)
Tanzania Robusta coffee is grown in the western areas along Lake Victoria in the Kagera region. This accounts for 30% of the total coffee production in Tanzania, while the remaining 70% is tied to the production of various Arabica varieties.
Characteristics: like Kenyan and Ethiopian coffees, Tanzanian beans are bold, medium-bodied, fruity and floral, with a slight sweetness. Since all the skin and mucilage are removed before roasting, the coffee bean has no added aromas. The aromatic notes range from hints of red fruits to hints of cedar. It delivers notable creaminess in the cup.
Pros and cons of the Robusta Variety
Pros
- Greater Resistance to diseases and pests
- Tolerates hot and humid climates, and grows well at lower elevations (200–800 m).
- High Yield: plants produce more fruits and have faster harvest cycles.
- High Caffeine Content, almost double compared to Arabica.
- More energizing effect, useful in espresso blends.
- Good Crema for Espresso: produces a dense and persistent crema
- Lower price compared to Arabica
Cons
- Rougher Taste: less complex than Arabica: stronger, woody, earthy taste, sometimes bitter or astringent. Less sweetness and aromaticity.
- Lower Commercial Value: perceived as lower quality.
- Rarely used on its own for high-end coffee.
- Cold Sensitivity: although more resistant to heat, it suffers in cold and frost.
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Robusta Variety: Main Subtypes
The main Robusta varieties grown in the world include: Nganda (Uganda, high yield), Erecta (Uganda, better quality), Conilon (Brazil, dominant), TR (Tanzania, balanced profile). Each Robusta variety has distinct aromatic characteristics: Brazilian Conilon tends toward notes of hazelnut and chocolate; Ugandan Nganda has more body and less acidity; Tanzanian TR offers greater aromatic complexity. The choice of the right Robusta variety depends on use: for traditional Italian espresso, blends with Conilon or Erecta. For complete botanical classifications of Robusta varieties, consult the International Coffee Organization. Also compare with Arabica coffee.
