Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world’s commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use “Robusta” as a species name. Caffeine content of Robusta beans is about twice that of Arabica.
Robusta can be used in espresso blending to increase body and crema content.

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