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What is Robusta Coffee?

The three primary native varieties are Arabica, Robusta, and Liberica. Arabica ranks first in production, accounting for approximately 60-70% of the world's coffee total, with sub-varieties such as Bourbon and Typica. Robusta accounts for about 30-40% of the world's total coffee production. Liberica represents only 3% of the total and is mostly cultivated in the Asia-Pacific region.

The Value of Robusta Coffee Beans

As a very important variety in the coffee world, Robusta plays an indispensable role in the commercial sphere. Its value is not to serve as a negative example to highlight how superior Arabica's flavor is; it holds an unshakable position in espresso blends. Italian blends incorporate small amounts of Robusta to enhance body and produce espresso with richer crema.

When espresso blends with milk, it presents a rich and full-bodied mouthfeel. Milk coffee becomes more intense and aromatic thanks to the complementary relationship between Robusta and Arabica, with Robusta making up for Arabica's lack of body.

Although Robusta's flavor cannot compare with Arabica's, it has inherent value of its own. When we discuss Arabica we focus on grade, mouthfeel, quality, and origin, while in the world of Robusta there are also many details that affect the final result, such as yield.

"Although this relative of Arabica, the Robusta coffee bean, accounts for only one-third of the world's total coffee production, its value is quite significant. It has traditionally been used as part of Arabica espresso blends to bring more crema, and it is also used to make inexpensive instant coffee. With more bitter compounds and higher caffeine content than Arabica, Robusta integrates better with sugar and milk. In the specialty coffee sector, however, it has always been considered second-tier."

The recently announced Robusta training and research institution has drawn significant attention: this is the first Robusta research institution, aimed at restoring the reputation of this underestimated crop. The work is being carried out at CORE (Center of Robusta Excellence), Uganda's outstanding Robusta research center, a collaboration between the Uganda Coffee Development Authority and the Coffee Quality Institute focused on applied research and education and on improving the quality and value of so-called "fine Robusta." Through training and education for African and international coffee communities, CORE challenges the industry's attitude toward Robusta and actively seeks alternatives to Arabica.

Just like Arabica, Robusta is graded, and some varieties are superior. In Africa, and in countries such as Vietnam and Brazil, Robusta has been regarded as the more favorable crop: it is more resistant to pests, diseases, and mold, and it can grow at lower altitudes. Unlike Arabica, Robusta is cross-pollinated, so it can survive in a range of growing environments through natural selection. Everything CORE does will let millions of Ugandan family coffee growers benefit directly by learning about new varieties and developing strategies to increase Robusta production.

In an era of climate warming and frequent disease, more resistant varieties are more likely to become game-changers for farms suffering from leaf rust and drought. CORE planned to open in 2015, with the goal of introducing a new generation of Robusta to the specialty coffee industry. It claims that the new Robusta varieties will have "completely improved flavor and be easier to grow than those currently available."

FrontStreet Coffee Recommendation

Because Robusta's real strength is crema and body, the clearest way to appreciate it is in a milk drink. FrontStreet Coffee's Classic Blend is built exactly for espresso and moka pot use, and its greatest advantage is outstanding crema: even a beginner on a non-professional home machine can extract a dense, fine crema with it. It uses a traditional Mamba-style recipe, rich and mellow enough for veterans and newcomers alike, and it is the first choice for both home and commercial use. The Fine Blend and Black Cocoa are equally good partners for milk. Because Brazilian coffee dominates both, a latte made with them shows complex nutty notes of almond and walnut, with a silky, lingering mouthfeel.

If abundant crema is the priority, FrontStreet Coffee's Classic Blend and Commercial Blend contain a small amount of Robusta, which not only delivers more golden foam but immediately maximizes body and caramel aroma. For drinkers who want to control cost without giving up quality, FrontStreet Coffee's Black Cocoa Blend uses 100% Arabica beans with ample crema, a mellow taste, and a friendly price, which makes it a sensible choice for shops.

If you prefer a sweeter, fruitier milk coffee, FrontStreet's Strawberry Candy is a popular fruity espresso blend that relies on the natural flavors of Arabica beans from different regions to recreate a distinct strawberry-gummy sweetness. It suits daily home drinking as well as commercial production, and it is a strong option for shops that want a differentiated milk drink. Finally, if you use a pour-over rather than an espresso machine, a medium-dark single origin will hold up better against milk: FrontStreet's PWN Golden Mandheling, Paradise Bird, and Queen's Estate are all good choices, and for cold brew with a little milk, the Strawberry Candy and the Costa Rica Mozart are ideal.