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Robusta coffee

Coffea canephora

Unripe berries ofCoffea canephora

Scientific classification

Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Asterids

Order: Gentianales

Family: Rubiaceae

Subfamily: Ixoroideae

Tribe: Coffeeae

Genus: Coffea

Species: C. canephora

Binomial name

Coffea canephoraPierre ex A.Froehner

Synonyms

Coffea robusta

Robusta coffee (Coffea canephora;syn.Coffea robusta) is a variety ofcoffee, which has itsorigins in central and western sub-SaharanAfrica. It is aspeciesofflowering plantin the

Rubiaceaefamily. Though widely known as Coffea robusta, the plant is scientifically

identified as Coffea canephora, which has two main varieties - Robusta and Nganda.[1]

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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 1011 months for cherries to ripen, producing oval-shaped

beans. The robusta plant has a greater crop yield than that ofC. arabica, and contains more

caffeine- 2.7% compared to arabica's 1.5%.[2]

As it is less susceptible to pests and disease,

robusta needs much less herbicide and pesticide than arabica.

Native distribution

Originating in upland forests in Ethiopia, C. canephora grows indigenously in Western and

CentralAfrica. It was not recognized as a species ofCoffeauntil the 19th century, about ahundred years afterCoffea arabica.[3]

Cultivation and use

Approximately 20% of the coffee produced in the world is robusta.[4]

It is mostly grown in

Vietnam, where French colonists introduced it in the late 19th century, though it is also

grown inAfricaandBrazil, where it is often called conillon.[5][6]

In recent years, Vietnam,

which produces mostly robusta, has surpassed Brazil,India, andIndonesiato 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.[7]

Robusta is easier to care for and has a greater crop yield than the other major species of

coffee, C. arabica, so is cheaper to produce.[8]

Roasted robusta beans produce a strong, full-

bodied coffee with a distinctive earthy flavour, but usually with more bitterness than arabica

due to itspyrazineorganic compound.[9][10]

Since arabica beans are believed to have smoother

(some people consider Arabica too acidic though) taste with a richer flavour, they are often

considered superior, while the harsher robusta beans are mostly used as a filler in lower-grade

coffee blends.[11][12]

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 Italianespressoblends, to provide a full-bodied taste and a better

foam head (known ascrema).

[13][14]

Robusta has about twice as muchcaffeineas arabica.

[15]

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