The second of the two main species of coffee, its scientific name is Coffea Canephora and it is characterized by having a smaller and rounder bean. Its organoleptic profile is less rich and complex compared to that of the Arabica. Usually, it is used in mixes intended for espresso because it gives a strong bitter note and a more consistent crema. It has a higher index of caffeine than arabica and because of this motive, it is usually not used for the filter coffee. From a botanical point of view, the Robusta plant is more studier and more productive than its similar Arabica.
Robusta
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