type of coffee plant. Generally, higher in caffeine than Arabica.
One of the two basic botanical varieties of coffee. Robusta beans account for approximately 25 percent of coffee production. Robusta is grown at a lower altitude than Arabica. It is produces higher yields and has a higher caffeine content than Arabica.
Common name for Coffea canephora, one of two principal species of coffee. Robusta accounts for approximately 30% of world coffee production.
This variety of coffee tree is highly resistant to disease and can thrive in extreme conditions, making it an inexpensive alternative to the more fickle Arabica. Robusta coffees offer little in taste and are typically used in instant or very low-grade commercial labels.
One of the most abundant species of coffee beans. Robustas are highly disease resistant and grow well at lower elevations. They do not have the more desirable flavors of the Arabica. They are used in instant coffees, most commercial grade, and "supermarket" coffees. Occasionally, a special roaster will blend Robusta beans with Arabica beans to "stretch" the finer Arabicas and save some expense. The quality of the resulting coffee beverage is therefore compromised. Robusta also contains more caffeine than Arabica.
The other major type of coffee besides Arabica. Robusta is inferior in quality, poorer in flavors and richer in caffeine
the lower grade of coffee, twice the caffeine amount as the Arabica coffee bean, used mostly in the commercial and donut shop market
Fine and aromatic type of coffee with igher acidity. High in caffeine and low in flavour. Grown between sea leven and 2,000 feet and processed using the dry method. Produced primarily in Africa and South East Asia. Robusta is cheap to process and used by commercial coffee companies as bases for instant coffee.
Fruit of the Coffea Canephora, one of the two major species of coffee tree. It is a hearty plant that, unlike Coffea Arabica, grows in low altitudes and is usually of lower quality.
see Coffea canephora (C. canephora var. Robusta)
A low-quality variety coffee bean with a somewhat bitter, less aromatic taste, used to produce instant and freeze-dried coffees. These beans contains twice the caffeine as found in Arabica coffee.
The type of coffee bean from which most mass-produced coffee comes. It's higher yielding, less expensive to produce, and not as flavorful as arabica beans. Robusta contains more caffeine than arabica.
One of two principal botanical varieties of coffee, accounting for approximately 25% of world coffee production.
High in caffeine and rather bitter. Generally less acid and less aromatic than arabica coffee. Often slightly woody.
The most common coffee species. Usually sold in canned blends or instant style. Robusta has much more caffeine than Arabica.
A type of coffee produced from a tree of the botanical species Coffea canephora. One of the groups of coffee established under the Agreement, grouping all exporting countries producing Robusta mainly or exclusively. Countries in this group are: Angola Congo, D.R. of Ghana Guinea Indonesia Liberia Nigeria OAMCAF (Benin, Cameroon, Central African Rep., Congo, Cote d'Ivoire, Equatorial Guinea, Gabon, Madagascar, Togo) Philippines Sierra Leone Sri Lanka Thailand Trinidad and Tobago Uganda Vietnam* See also Groups of coffee
Fine and aromatic type of coffee with higher acidity. High in caffeine and low in flavor.