Commonly grown in Africa, Vietnam and Indonesia, Robusta has lower acidity levels than Arabica coffee, meaning it generally tastes much less sweet. Due to its simpler acidity and deeper and stronger flavour compounds, Robusta can produce tones of wood or burnt rubber. It’s a popular choice for espressos due to the rich flavour and layer of crema it gives.
Robustas are grown in altitudes of no more than 1000m, and they produce fruit much more quickly than the Arabicas, which need several years to come to maturity, and they yield more crop per tree. They are less vulnerable to pests and weather conditions and this is the main reason why they are on average cheaper than Arabicas. One other aspect to bear in mind is that Robusta coffee beans have a higher caffeine content.
Coffee beans from the Robusta species are generally smaller and more circular than Arabica beans, they are also usually paler, and the centre crease is less pronounced.
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