Robusta

Robusta

Robusta is known for its bold flavour, high caffeine, and earthy, nutty profile. Traditionally used in blends and commodity-grade coffee, it’s often strong and bitter – but that’s starting to change. With better growing and processing practices, specialty-grade robusta is gaining ground. This collection brings together robustas chosen for their body, structure, and consistency – from traditional lots to newer, quality-led examples.

  • Espírito Santo | Canephora
    Brazil

    Espírito Santo | Canephora

    Espírito Santo | Canephora

    Processing method
    Natural
    Varietal
    Canephora
    Main flavour notes
    Brown Spices | Cocoa | Nutty
    0kg left
    Out of Stock
  • Sai Ashirwad Organic_Manure_spray
    India

    Sai Ashirwad | Speciality Robusta

    Sai Ashirwad | Speciality Robusta

    Processing method
    Natural
    Varietal
    CxR , Old Peridenia
    Main flavour notes
    Dark chocolate | Dried figs | Plum
    30kg left
    In Stock
  • Central Java Natural Robusta
    Indonesia

    Central Java Natural Robusta

    Central Java Natural Robusta

    Cupping Score
    80.75
    Processing method
    Natural
    Varietal
    Canephora
    Main flavour notes
    Pine | Walnut | Ginger | Clove | Pepper
    0kg left
    Out of Stock
  • Vietnam Robusta Wet Polished Scr. 18 RFA
    Vietnam

    Vietnam Robusta Wet Polished Scr. 18 RFA

    Vietnam Robusta Wet Polished Scr. 18 RFA

    Cupping Score
    81.0
    Processing method
    Wet Polished
    Varietal
    Canephora
    43kg left
    In Stock

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Your guide to Robusta

  • What is Robusta, and how is it different from Arabica?

    Robusta (Coffea canephora) is one of the two main commercially grown coffee species. It’s naturally higher in caffeine – often around twice as much as Arabica – and grows at lower altitudes with greater resistance to pests and disease. The flavour is typically more intense, with bitter, earthy, or nutty notes, and a heavier body. It’s often used in espresso blends for its crema and punch.

  • What does ‘specialty-grade Robusta’ mean?

    Traditionally, Robusta has been associated with lower quality and used mainly in instant coffee or as a filler. But that’s changing. Specialty-grade Robusta is grown and processed with far more care – better picking, fermentation, and drying methods – leading to a cleaner cup, with more complexity and balance. While still bold, it can offer notes of dark chocolate, spice, and even fruit, especially when single-origin and well-roasted.

  • When should I consider using Robusta?

    Robusta is a great choice when you’re looking for strength, structure, and intensity. It’s especially useful in espresso blends where you want crema and body, or in cold brew and milk-based drinks where boldness cuts through. It can also be an affordable option when cost and consistency matter, without giving up too much on flavour.

Other options to explore

  • Commercial

    Commercial

    Reliable, great-value green coffees with consistent flavour - ideal for scaling without the microlot price tag.

  • 85-88 Scoring Coffees

    85-88 Scoring Coffees

    Scoring 85–88, these green coffees deliver clarity and balance without competition-level price tags.

  • 81-84 Scoring Coffees

    81-84 Scoring Coffees

    Approachable green coffees with classic flavour and balance – reliable quality without the premium price tag.

  • Competition

    Competition

    Competition-grade green coffees with standout flavour, precision, and traceability to support your best brews.

  • Vietnam

    Vietnam

  • India Green Coffee

    India Green Coffee

Your questions, answered

Is Robusta lower quality than Arabica?

Not always. Commodity-grade Robusta is often rougher and less complex, but when grown and processed well, specialty Robusta can offer a clean, bold cup with real character.

Does Robusta have more caffeine than Arabica?

Yes – usually about twice as much. That’s part of what gives it its strong, bitter edge, and why it’s popular in blends and high-caffeine brews.

What does Robusta taste like?

Traditional Robusta is earthy, woody, and bitter with a heavier body. Higher-quality examples can show chocolate, spice, or even fruit, depending on origin and processing.

Is Robusta good for espresso?

Definitely. It’s often used to add crema, body, and punch to espresso blends. Some roasters also explore it as a standalone option for bold, intense shots.

Can Robusta be used for filter brewing?

It can, though it's less common. Robusta’s intense profile can come through strongly in filter methods. Blending with Arabica or using a lighter roast can help balance it out.

Is Robusta easier to grow than Arabica?

Yes – Robusta is more resilient. It handles heat, pests, and disease better, and can be grown at lower altitudes. That’s one reason it’s often cheaper than Arabica.