Robusta coffee, scientifically known as Coffea canephora, is one of the major coffee species extensively cultivated for its beans. It originated in central and western sub-Saharan Africa and is predominantly grown in regions within Africa, India, and Southeast Asia. Robusta plants are generally more resilient than their Arabica counterparts, showing greater resistance to pests and diseases, and thriving in various climates and environments, although they prefer lower altitudes and warmer temperatures.
In terms of flavor, Robusta coffee is often characterized by its strong, robust profile. It typically has a higher caffeine content compared to Arabica beans, which contributes to its bitter, somewhat harsher taste. The scent profile of Robusta is potent and can vary widely, but it generally features earthy, woody, and nutty aromas, with a grain-like or peanut-like quality. Some beans may also exhibit hints of chocolate or even a slightly smokey smell, although these are usually subtler compared to the dominant earthy tones.
Overall, Robusta beans are frequently used in espresso blends to enhance body and crema production, and they are particularly appreciated in markets where strong, full-bodied coffee is preferred. Their affordability and durability make them a staple in many global coffee industries.