ROBUSTA COFFEE

Defect: 26-44
Moisture: 12% &#8211; 13%
Processing: Natural
Size Bean: S16&amp;S18
Origin: Sumatera

1.Plant and bean characteristics

Species: Coffea canephora, commonly called Robusta. It is generally hardier, more disease-resistant, and more productive than Coffea arabica. Robusta usually grows well at lower to mid elevations.
Bean appearance: Robusta beans are typically rounder and thicker than Arabica beans. They contain less oil and sugar on average.
Caffeine content: Robusta contains significantly more caffeine than Arabica, which contributes to its stronger, more bitter sensation (commonly cited ranges: Robusta about 2–3% caffeine vs Arabica about 1–1.5%).

2.Flavor and cup profile

Typical flavor: Robusta is often described as more full-bodied and robust — with pronounced bitterness and woody, nutty, or chocolatey notes. It can also present earthy or smoky tones.
Acidity and body: Acidity (brightness) is generally lower than in Arabica, while body is heavier.
Espresso characteristics: Robusta tends to produce a thicker crema and is frequently used in espresso blends to add body, crema, and a stronger flavour punch.

SUMMARY

“Robusta (Coffea canephora) is a hardy, high-caffeine coffee species with a bold, bitter, and full-bodied cup. It is widely cultivated in Indonesia—especially in parts of Sumatra—and is commonly used in commercial blends, instant coffee, and as a component in espresso blends for added body” and crema.