| Robusta coffee | |
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| Berries ofCoffea canephora | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Gentianales |
| Family: | Rubiaceae |
| Genus: | Coffea |
| Species: | C. canephora |
| Binomial name | |
| Coffea canephora Pierre ex A.Froehner | |
| Synonyms | |
Coffea robustaL.Linden | |
Coffea canephora (especiallyC. canephoravar.robusta, syn.Coffea robusta, or commonlyrobusta coffee) is a species ofcoffee plant that has its origins in central and westernsub-Saharan Africa. It is a species offlowering plant in thefamilyRubiaceae. Though widely known asCoffea robusta, the plant is scientifically identified asCoffea canephora, which has two main varieties,robusta andnganda.[2]
Coffea canephora represents between 40% and 45% of globalcoffee production, withCoffea arabica constituting most of the remainder.[3][4] There are several differences between the composition ofcoffee beans fromC. arabica andC. canephora.[5][6] Beans fromC. canephora tend to have lower acidity, more bitterness, and a more woody and less fruity flavor compared toC. arabica beans. Most of it is used forinstant coffee.
Though widely known by thesynonymCoffea robusta, the plant is currently scientifically identified asCoffea canephora, which has two main varieties,C. canephora var.robusta andC. canephora var.nganda.[2] It was not recognized as a species ofCoffea until 1897,[7] over a hundred years afterCoffea arabica.[8]
Robusta is a species offlowering plant in thefamilyRubiaceae. The plant has a shallowroot system and grows as a robust tree or shrub to about 10 metres (30 feet) tall. It flowers irregularly, taking about 10–11 months forthe berries to ripen, producing oval-shaped beans.
The robusta plant has a greatercrop yield than that of arabica, contains morecaffeine (2.7% compared to arabica's 1.5%),[9] and contains less sugar (3–7% compared to arabica's 6–9%).[10] As it is less susceptible to pests and disease,[11] robusta needs much less herbicide and pesticide than arabica.
C. canephora grows indigenously in Western and Central Africa fromLiberia toTanzania and south toAngola.[9] It is also reportedlynaturalized inBorneo,French Polynesia,Costa Rica,Nicaragua,Jamaica and theLesser Antilles.[12] In 1927a hybrid between robusta and arabica was found inTimor. This strain was subsequently used to breedcoffee rust-resistant plants.[13]
Robusta has its origins in central and westernsub-Saharan Africa.[2] It is easy to care for, has a greatercrop yield, has almost double the amount of caffeine and more antioxidants,[14] and is less susceptible to disease thanarabica coffea.[13] It represents 43% of global coffee production, with arabica constituting the remainder except for the 1.5% constituted byCoffea liberica.[15]
It is mostlygrown in Vietnam, where French colonists introduced it in the late 19th century, though it is also grown in India, Africa,and in Brazil, where theconilon variety is widely grown.[16] In recent years,[when?] Vietnam, which produces mostly robusta, has become the world's largest exporter of robusta coffee, accounting for over 40% of the total production.[15] It surpasses Brazil (25% of the world's production),Indonesia (13%),India (5%), and Uganda (5%).[15] Brazil is still the biggest coffee producer in the world, producing one-third of the world's coffee, though 69% of that isC. arabica.[15]
Since Robusta is easier to care for and has a greater crop yield thanC. arabica, it is cheaper to produce.[17] Roasted robusta beans produce a strong, full-bodied coffee with a distinctive earthy flavour, but usually with more bitterness than arabica due to itspyrazine content.[18][19] Since arabica beans are presumed to have smoother taste with more acidity and a richer flavour, they are often considered superior, while the harsher robusta beans are mostly used as a filler in lower-grade coffee blends.[17] However, the powerful flavour can be desirable in a blend to give it perceived "strength" and "finish", notably inItalian coffee culture. Good-quality robusta beans are used in traditional Italianespresso blends, at about 10–15%, to provide a full-bodied taste and a better foam head (known ascrema). It is also used as a stimulant, diuretic, antioxidant, and antipyretic and relieves spasmodic asthma.[20][21][failed verification]
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