It's Time to Talk About Robusta

Supply Constraints and Mega Trends Suggest that You should be (Re)-Thinking Robusta.

Brian Paul | Ground Up Coffee & Tea | 4 Minutes

Drought and frost in 2021 led to a weaker than expected 2022 Arabica harvest from Brazil – heading into a traditionally lower yielding “off year” no less.  Coupled with double-digit export declines out of Colombia – we could be in for a long-term cycle highlighted by significant supply/demand imbalance for Arabica.

All of which has the eyes of the coffee world looking toward Robusta, the brash younger sibling of the Coffea genus.  Undeterred by an oft-maligned reputation and capable of dealing with hasher climate conditions, Robusta just might offer the safe haven the coffee world is seeking for this cycle and beyond.

What is Robusta

Robusta (or Coffea Robusta one of the varieties of the Coffee Canephora species) is one of the two main types of coffee plants grown and cultivated around the world (the other being Arabica aka Coffea Arabica).  Indigenous to western and central sub-Saharan Africa, Robusta was recognized as a species in 1895.  Today, it continues to be grown for production in Africa, specifically Uganda, as well as Vietnam (the world’s #1 producer of Robusta), Brazil, Indonesia, and India.  The crop makes up 40% of the coffee produced globally.  Visually, it flowers and produces red cherries that need to be harvested and dried.  When compared to Arabicas, Robusta beans are shorter, rounder, and are lower in density.  

How does it compare to Arabica

Primarily coffee drinkers will point to flavor.  Robusta generally has a bold, more bitter profile than Arabica.  That profile is attributed to Robusta's genetic make-up, the conditions in which it grows, and how it's farmed. 

Genetically, Robusta's higher caffeine content accounts for much of that bold and bitter flavor.  Caffeine also acts as a natural pesticide – protection against un-wanted parasites.  Robusta is also known for being higher in antioxidants and chlorogenic acids – both of which have studies pointing toward positive health benefits.  The plant is generally more durable, better equipped to ward off diseases and handle adverse weather conditions.  Robusta grows at lower elevations (below 2,000 ft.), can thrive in higher temperatures, in direct sunlight, has a shorter flower to harvestable crop lifecycle, and produces a larger yield.  Partly because of its low maintenance, Robusta has historically been less likely to receive the attention and care than the average Arabica.  

What to do about the Bitterness

Coffee brands and beverage companies can opt for blends.  In our recent Instant Trends article, multi-regional blends provide a variety of benefits for brands.  Using Robusta in your blend adds additional control over the profile and economics of each cup you sell.  With a desire for more caffeine and potent flavor, blending Robusta with Arabica is already a popular option for espressos – notably in Italy.   

Producers may cross-breed Robustas with Arabicas – pairing the durability Robusta provides with the desired flavor of Arabica.  A naturally occurring hybrid, known as Hibrido de Timor (Timor Hybrid), was discovered in Timor in 1927.  This variant provides the mellow flavor profile common to arabicas with leaf rust resistance of a Robusta.  Today, the Timor Hybrid has been used to develop several cultivars that link back to this spontaneous crossing.

At home, your consumers can limit the extraction time and/or use a coarser grind setting on the beans.  For instance, a french press can take 2-3 minutes, whereas drip coffee may take 5+ minutes.

What are Other Uses for Robusta

Setting aside Fine Robusta (which we'll get into next), that 'bolder' coffee flavor is very useful as an ingredient - notably for RTDs, functional beverages, ice creams, and instant coffees.  At Ground Up, many of our clients are looking for 'more coffee punch'.  Developing blends with Robusta has proven a useful tool to meet that request.  For espresso drinkers, it's often blended with Arabicas for the additional caffeine and ability to produce a great crema.

If nothing else, since it has a higher caffeine content, it's an option for consumers that simply want an economical 'cup of caffeine'.

Did You Say, Fine Robusta

Fine Robusta is a grade.  Moreover, it is a set of standards and procedures coffee needs to meet to be certified as ‘Fine’ by the Coffee Quality Institute.  The green coffee, graded by an R-Grader, must be free of primary defects and maintain little to no secondary defects.  During cupping it should exhibit desirably unique origin and genetic characteristics - enhanced by the farming and processing practices.

That should sound very familiar, as it’s almost identical, in principle, to what Specialty Coffee is for Arabica.  Commercially, the market for Fine Robusta is in its infancy.  It will need the same thoughtful consideration as Specialty Coffee provides to become more commonplace over the coming years.  Nevertheless with climate change and demand for sustainable coffee, Fine Robusta will be instrumental in coffee's future.

Tying it Together

Robusta is capable of delivering very useful benefits to companies looking to offer unique options across their product lines.  Be that an espresso, an energy drink, or something with more coffee 'punch'.   With a genetic ability to thrive in adverse conditions, it offers both an economical and sustainable option for many across coffee's supply chain.  With the Coffee Quality Institute shaping the Fine Robusta program, with clear inspiration drawn from Specialty Coffee, Robusta is in great hands - likely to increase its growing popularity as the fourth wave of coffee takes shape.