Given the robust community of coffee aficionados on this platform, I'm curious to inquire: When you think of coffee species, what springs to mind first?
Is it Arabica?
Arabica frequently assumes the spotlight, celebrated for its intricate and nuanced flavor profiles. This particular coffee species dominates discussions to such an extent that cafes have begun to herald the virtues of using 100% Arabica beans. Yet, the lesser-known Robusta variety also merits attention for its distinctive qualities that enhance the coffee experience. Why then, does Robusta receive comparatively little celebration?
Did you know Robusta contains a unique acid that not only makes the coffee resistant to pests but also imparts a slightly bitter flavour to your cup? The cholorogenic acid in the coffee is what makes the body reduce inflammation, reduce blood pressure and even lower cholesterol. Thus helping us fight the damage caused by free radicals. In my view, it's a win-win situation — a natural gift from nature.
Robusta, the cousin of Arabica, boasts smaller, rounder beans with a distinct characteristic: a straight line running through the center, in contrast to Arabica's wavy line. Also known as Canephora, Robusta belongs to the Rubiaceae family. Originating in central and West Africa, Robusta's cultivation journey gained momentum in the late 19th century when Congo pioneered coffee farming in lower elevations, revealing the potential of this robust species.
Robusta, initially discovered in Western and Central Africa, spans a vast geographical range from Liberia to Tanzania and southward to Angola. Its presence in these regions underscores its adaptability to various climates and terrains within the African continent. This expansive habitat showcases Robusta's resilience and versatility as a coffee species, contributing significantly to its enduring existence and global cultivation.
Curious about the journey of coffee cultivation from Africa to its current global reach? Presently, Robusta coffee thrives in various regions, with Asia emerging as a prominent hub. Vietnam leads as the world's largest producer of Robusta, followed by Brazil, Indonesia, and India. These countries boast ideal growing conditions, characterized by red soil, gently sloping terrain, and well-drained areas, perfectly suited to the preferences of this resilient coffee species.
In several countries, including Vietnam, parts of Africa, and India, Robusta is cherished as a traditional coffee, often blended to highlight its bold flavor and high caffeine content. In premium specialty coffee cafés, it is sometimes featured as a 100% single-estate, single-variety brew, particularly in espresso blends.
The finest beans are typically reserved for traditional Italian espresso, sometimes blended to create a rich, full-bodied taste complemented by a luscious crema—the creamy foam atop the beverage.
Robusta beans are renowned for their bold, earthy flavors and robustness compared to Arabica beans. Common flavor profiles include hints of chocolate, nuttiness, spicy notes, and occasionally subtle woody or rubbery undertones. Robusta coffee offers a thicker mouthfeel, making it a favorite in espresso blends for its ability to produce a luxurious crema and a strong flavor foundation.
Although Arabica is often considered the premium species, it struggles in harsh environments without chemical assistance. Conversely, the robust Robusta species thrives with minimal chemical intervention, showcasing its resilience in challenging conditions.
As climate change increasingly affects coffee-growing regions, the resilience of Robusta becomes ever more crucial in securing the stability of global coffee production.
Although Arabica may dominate the coffee scene, we should not overlook the invaluable contributions that Robusta could make to the industry. With its double caffeine content, bold flavor profile, ability to combat environmental challenges, and significant economic importance, this issue certainly deserves recognition and appreciation. The next time you enjoy a cup of Robusta, take a moment to acknowledge its quality and savor the richness that helps shape the world’s favourite beverage.
As a devoted hundred percent coffee planter, I cannot shy away from showcasing the bright future this specific coffee species has. More importantly, it’s interesting to get the customers mind running on the same thoughts, which is why I have made a teeny tiny video, showcasing my thoughts on Robusta coffee and the things that have not been talked about as much as Arabica.
In the previous year, I had made 3 tonnes of Fine Robustas in which I had given a couple of samples which ended up going to the first European Canephora festival, which took place on the 30th of April. It is interesting to see that many of the people who participated in the Canephorum were excited to see the potential that this species had. Some of these coffees were outstanding, and the stigma never caught onto some of the attendees. They made a note, saying that light roasted beans had more fun notes when compared to the overly known citric and floral Arabicas. Not only did the people taste the coffee, but they also were part of different workshops that were conducted. Specific workshops were based on cupping and tasting the range of processes that were tried and tested with Canephora varieties. Indeed, innovation has proven to be the right approach for enhancing the humble Robusta.
The Canephorum was to focus on teasing the potential of the fine robustas. And the only way that you can do this is by adapting, so you need to not only roast differently and adjust the preparation recipes, but also learn to process in really fun ways. The highlight of the event was to know who really pulls a great espresso, and that seems like the perfect competition to prove that you have the right Canephora skills.
Before I bid adeu, I want to point out that the entire coffea genus has 22 chromosomes, and since reproduces by cross fertilisation, the genetic diversity in the plantations makes it much difficult for us to identify the varieties.
If you are familiar with the qualified tasters then you know who, and what a Q Grader is. Since it is a robusta, these tasters are called R Grader. These graders are known to focus on the aroma flavour, aftertaste, balance, uniform cups, clean cups and overall. But it is interesting to see bitter-sweet aspect ratio, mouthfeel and salt-acid aspect ratio in robusta. Truly is interesting to see Canephora sector evolving, not just in the international Barista champions, but also in the kind of for men and cup profiles that are ultimately seen as an end product.
It’s high time that Robusta Is having its own individual identity and is moving away from the comparison towards the arabica beans. Not only is this coffee resilient, but it also has a distinct contribution towards the ecological impact and a top notch espresso shot.
Captured with precision and artistry, these images were skillfully shot using my trusted Nikon Z6 camera.😌
Let me know in the comments if you think robusta coffee gets a bad rap compared to arabica! Do you think it deserves more credit or Nah, Arabica is superior.
Lynn Mascarenhas
A creative soul, crazy about photography and crafting Fine Robustas.Your coffee Planter, Processor and Event Planner. I'm into Wildlife and Photography. Knowing the intricacies of the processing is my interest.
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Kudos to you on your lovely coffee video. It was a great element that gave your post a personal touch:)
It was a joy to read about all of the qualities of Robusta that you are passionate about, and to learn more about the bean. Your personal experiences with coffee always intrigue me, I hope to be able to attend a coffee workshop someday myself- they look like a blast! Thanks for sharing ☕️
Thank you for giving the post a read! Yes hoping you do visit a coffee workshop someday. It's the best way to know more coffee enthusiasts 🤤 and get to taste more coffees.
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