Robusta

Coffea canephora (commonly called Robusta) — the second major commercial coffee species after Arabica. Higher in caffeine, more bitter, less complex aromatically; tolerates lower altitudes and tougher growing conditions.

Why it matters — Robusta is mostly used in espresso blends for crema and body, in instant coffee, and in traditional Italian blends. Specialty coffee has historically dismissed Robusta, but high-quality Fine Robusta is starting to appear.

Good to know

• Robusta blends can produce a thicker, more aggressive espresso shot — preferred in traditional Italian-style cafés.
• A specialty Fine Robusta is a different beast from commodity Robusta; the gap between the two is wider than for Arabica.