7/30/2019 Robusta Coffee
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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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