Robusta

Robusta is a species of flowering plant in the family Rubiaceae. The plant has a shallow root system and grows as a robust tree or shrub to about 10 m tall. It flowers irregularly, taking about 10–11 months for berries to ripen, producing oval-shaped beans. It is widely known by the synonym Coffea robusta, the plant is currently scientifically identified as Coffea canephora, which has two main varieties, C. c. robusta and C. c. nganda.

The plant has a greater crop yield than that of arabica, contains more caffeine (2.7% compared to arabica’s 1.5%), and contains less sugar (3–7% compared to arabica’s 6–9%). As it is less susceptible to pests and disease, needs much less herbicide and pesticide than arabica.

Robusta coffee

Robusta Coffee is coffee made from the beans of the Coffea canephora plant, the origins of which are in Africa. It is notoriously bitter and is used primarily in instant coffee, espresso, and as a filler in certain blends of ground coffee. Next to arabica beans, the most widely produced coffee beans are robusta coffee beans. And the market for robusta coffee is vast and expansive. Robusta coffee was once unique to Sub-Saharan Africa, but it now enjoys international distribution and accounts for around 40% of the world’s coffee production.

Advantages

• Mature faster
• Produce more coffee beans
• Resilient in nature
• Easier to grow, requires less effort while growing
• Health benifits
• Cost effective
• Lower in acidity

Robus­ta is often eas­i­er to farm, allows for greater pro­duc­tiv­i­ty, and is more cost-effec­tive to pro­duce than Ara­bi­ca. Ongo­ing cli­mate pre­dic­tions of ris­ing tem­per­a­tures and altered pre­cip­i­ta­tion pat­terns by 2050 indi­cate that ara­bi­ca cul­ti­va­tion may no longer be sus­tain­able in the com­ing years, which may, in turn, increase the pro­duc­tion of robus­ta by a sig­nif­i­cant mar­gin. Even it faces own lim­i­ta­tions and cli­mate vul­ner­a­bil­i­ty