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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. It has sub-varieties such as Bourbon and Typica. Robusta accounts for about 30-40% of the world's total coffee production. Liberica only represents 3% of the total, 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. The value of Robusta is not to serve as a negative example to highlight how superior Arabica's flavor is, but it holds an unshakable position in espresso blends. Italian blends incorporate small amounts of Robusta to enhance the coffee's body and produce espresso with richer crema.

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

Although Robusta's flavor cannot be compared to Arabica's, it has its own inherent value. When discussing Arabica, we focus on various factors such as grade, mouthfeel, quality, and origin, while in the world of Robusta, there are actually many details that affect the final result, such as yield.

"Although this relative of Arabica, Robusta coffee beans, only accounts for 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 is also used to make inexpensive instant coffee. With more bitter compounds and higher caffeine content than Arabica, Robusta can better integrate with sugar and milk. However, in the specialty coffee sector, it has always been considered second-tier."

The recently announced Robusta training and research institution has garnered significant attention - this is the first Robusta research institution, aimed at restoring the reputation of this underestimated crop. Related activities are being conducted at CORE (Center of Robusta Excellence), Uganda's outstanding Robusta research center. This is a collaboration between the Uganda Coffee Development Authority and the Coffee Quality Institute, focusing on applied research and education, as well as 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 multiple alternatives to Arabica.

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

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

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