Cultivation and Development of Robusta Coffee

Robusta coffee, commonly known as "robust beans", can be grown at low altitudes (200 to 800 meters above sea level), is highly resistant to pests and diseases, is not susceptible to agricultural damage, has a high annual yield per unit area of coffee trees, is harvested in large quantities by machines, and generally costs much less than Arabica coffee.

Robusta coffee is usually plain, dull, pungent, and because most of the world's Robusta coffee is grown in low-altitude areas (author's note: as of May 2008, only India has rare high-altitude, high-quality, washed Robusta coffee beans). When unroasted, it smells like raw peanuts. Cheap Robusta coffee beans usually exhibit a taste between "wheat tea flavor"(medium light roast) and "rubber tire flavor"(deep roast) after roasting, which is difficult to show detailed flavor.

Robusta isn't exactly cheap coffee!

Arabica coffee accounts for 75 percent of the world's coffee production, and quality varies widely, from good to bad. In recent years, a few countries, such as India, have made efforts to improve the quality of Robusta coffee. They have planted Robusta at high altitudes, subjected it to the most careful care, and carefully washed it, resulting in very excellent quality Robusta coffee beans! Top Robusta beans are not cheap either, get rid of the old impression that Robusta is all cheap beans! Therefore, the quality of coffee beans can no longer be judged by the crude and outdated ancient standard of "Arabica beans."

Asia is home to Robusta coffee, with six of the world's largest Robusta coffee exporters, three in Asia alone, accounting for two-thirds of global production. Vietnam, the world's leading exporter of Robusta coffee

Coffee Robusta Linden

Robusta coffee beans are generally used for instant coffee because it extracts coffee liquids that are roughly twice as high as Arabica.

The caffeine content is 3.2%, more than twice that of Arabica, which is 1.5%.

How to identify Robusta coffee beans?

Not in the book, but I think there are three things worth noting. The first was the size, shape, and body shape of the beans. The second was the middle lines and edge lines of the beans.

The third is cooked beans, eat directly, taste.