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With rich dark chocolate notes and that classic coffee character that has a smooth, satisfying finish. This bean delivers a bright morning jolt, thanks to its Robusta variety, which contains roughly twice the caffeine of Arabica, giving you a stronger, more wakeful brew.
This bean produces beautiful espressos with a robust body and a velvety crema, delivering a bold, memorable flavor. It’s an ideal addition to your coffee repertoire, sparking lively conversation about the bean. Below are some facts for this bean as it slowly coming up and becoming the new fad.
Scientific name: Coffea canephora; commonly called Robusta.
Higher caffeine content than Arabica: typically 2.2–2.7% caffeine by dry weight versus Arabica’s ~1.2%.
Naturally more disease- and pest-resistant due to caffeine and genetic robustness, making it easier to cultivate in lower-input systems.
Grows at lower elevations (sea level up to ~800–900 meters) and tolerates hotter, more humid climates better than Arabica.
Higher yield per hectare and faster maturation, often producing cherries sooner after planting.
Widely grown in West and Central Africa, parts of Southeast Asia (notably Vietnam and Indonesia), and Brazil.
With rich dark chocolate notes and that classic coffee character that has a smooth, satisfying finish. This bean delivers a bright morning jolt, thanks to its Robusta variety, which contains roughly twice the caffeine of Arabica, giving you a stronger, more wakeful brew.
This bean produces beautiful espressos with a robust body and a velvety crema, delivering a bold, memorable flavor. It’s an ideal addition to your coffee repertoire, sparking lively conversation about the bean. Below are some facts for this bean as it slowly coming up and becoming the new fad.
Scientific name: Coffea canephora; commonly called Robusta.
Higher caffeine content than Arabica: typically 2.2–2.7% caffeine by dry weight versus Arabica’s ~1.2%.
Naturally more disease- and pest-resistant due to caffeine and genetic robustness, making it easier to cultivate in lower-input systems.
Grows at lower elevations (sea level up to ~800–900 meters) and tolerates hotter, more humid climates better than Arabica.
Higher yield per hectare and faster maturation, often producing cherries sooner after planting.
Widely grown in West and Central Africa, parts of Southeast Asia (notably Vietnam and Indonesia), and Brazil.