Robusta coffee beans
What are Robusta coffee beans?
Robusta coffee comes from the Coffea canephora plant. Compared with arabica it has about twice the caffeine, a heavier body and a more bitter, earthy taste, often with notes of cereal, wood or dark chocolate. It's rarely drunk on its own: most robusta goes into espresso blends, where it adds strength and a thicker crema.
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Lavazza Expert Gusto Forte - coffee beans - 1 kgChocolaty, Spicy 13 - Very strongAs low as 16.6616.66 / kg -
Gorilla Bar Crema Silber - coffee beans - 1 kgChocolaty, Spicy, Nutty 10 - Very strongAs low as 17.6917.69 / kg -
Joerges Heritage Espresso - Coffee Beans - 1 kgChocolaty, Nutty 10 - Very strongAs low as 12.9012.90 / kg
How robusta grows
The name says it: the robusta plant is hardy. It grows at lower altitudes than arabica, copes better with heat and is less prone to disease. It also gives a higher yield per plant. That makes robusta cheaper to grow, and it's the main reason robusta beans cost less than arabica.
Vietnam is the largest robusta producer. Brazil, Indonesia, India and Uganda also grow large quantities. Asian robusta tends to be earthy and powerful; some African robustas can show a slightly fruitier side, depending on region and processing.
Robusta and arabica compared
- Flavour: arabica is softer and more aromatic, with fruity or sweet notes. Robusta is stronger, fuller and more bitter.
- Caffeine: robusta contains roughly twice as much caffeine as arabica. The caffeine is also part of why it tastes more bitter.
- Crema: robusta gives a thicker, longer-lasting crema on an espresso.
- Bean: robusta beans are smaller and rounder, with a straight groove; arabica beans are oval with a curved groove.
- Price: robusta is usually cheaper, although carefully processed robustas can cost more.
Prefer a softer cup? Browse our arabica coffee beans.
Robusta in blends
Many Italian espresso blends contain a share of robusta, especially the traditional blends from the south of Italy. The arabica brings aroma and sweetness, the robusta brings body, bite and crema. The more robusta in the blend, the stronger and more bitter the espresso. If you're new to robusta, a blend is the easiest place to start. You'll find many more of them under blends of arabica and robusta.
Buying robusta coffee beans
In this category you'll find Lavazza Expert Gusto Forte and Joerges Heritage Espresso, both whole coffee beans in 1 kg bags.
Which machine?
Robusta and robusta blends work best where you want a strong, short coffee: an espresso machine, a bean-to-cup machine or a moka pot. In a filter machine or cafetière, a pure robusta can taste harsh; a blend is usually more pleasant there. For more options, see our espresso coffee.
What to check
- Roast: a medium roast keeps the cereal and cocoa notes; a very dark roast makes the cup more bitter.
- Blend or single origin: a blend is more balanced, a single origin shows the bean's full character.
- Strength: we show it on our own scale out of 13 on each product page.
- Certification: choose organic or Rainforest Alliance certified beans if sustainability matters to you
Frequently asked questions about robusta
Why does robusta taste bitter?
Robusta contains more caffeine and more chlorogenic acids than arabica. Both taste bitter. A dark roast adds to that, while a medium roast and a shorter extraction keep it in check.
Is robusta stronger than arabica?
In caffeine, yes: roughly twice as much. In taste it is also fuller and more bitter. How strong your cup is also depends on the roast, the dose and the brewing method.
Is there decaffeinated robusta?
Yes. Robusta can be decaffeinated in the same way as arabica, for example with the Swiss Water process or CO2 extraction.