Robusta coffee is commonly cultivated in Africa, Vietnam, and Indonesia. It has a lower acidity than Arabica, resulting in a less sweet and more intense, woody flavor profile that can produce burnt rubber tones. Its rich taste and creamy foam layer make it a popular choice for espresso.
Grown at altitudes below 1000 meters, Robusta matures faster, yields more per tree, and is less susceptible to pests and climate fluctuations versus the Arabica species, which requires several years to reach maturity. This hardiness and higher crop yield contribute to Robusta’s typically lower price point compared to Arabica. Additionally, Robusta beans contain higher caffeine content.
Physically, Robusta beans are smaller, rounder, and paler, and have a less defined crease down the middle compared to the larger, oval Arabica.
