Robusta


Robusta

Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use "Robusta” as a species name. Caffeine content of Robusta beans is about twice that of Arabica.
Robusta can be used in espresso blending to increase body and crema content.

See also: Arabica, Arusha, Blue Mountain Cultivar, Bourbon, Caffeine, Catimor, Catuai, Caturra, Charrieriana, Cultivar, Icatu, Laurina, Liberica, Maracatu, Maragogype, Mundo Novo, Onan Ganjang, Origin Flavor, Pacamara, Pacas, S.288, S795, Stenophylla, Tannic, Typica, Varietal