Robusta Coffee Specs

Specs

general specifications for Robusta coffee

Here’s a detailed specification sheet for Robusta coffee (Coffea canephora):

Botanical & Cultivation

  • Species: Coffea canephora (commonly called Robusta)
  • Altitude: 0–800 meters above sea level (thrives at lower altitudes vs. Arabica)
  • Climate: Hotter, more humid conditions (24–30 °C)
  • Rainfall: 2,000–3,000 mm annually
  • Soil: Tolerates poorer soils, more resistant to pests and diseases

Bean Characteristics

  • Shape: Smaller, rounder beans with a straight crease
  • Size: Screen size usually 13–16 (smaller than Arabica)
  • Density: Lower than Arabica → requires different roast approach
  • Moisture Content: 10–12% (export standard)
  • Defect Count: Graded per SCA/ICO standards; more tolerant of defects than Arabica

Chemical Composition

  • Caffeine: 2.0–3.0% (almost double Arabica)
  • Lipids (oils): ~10–12% (lower than Arabica → less crema richness)
  • Sugars: ~3–7% (lower sweetness vs. Arabica)
  • Chlorogenic Acids (CGA): 7–10% (more bitterness and astringency)

Flavor Profile

  • Acidity: Low (flat compared to Arabica)
  • Body: Heavy, strong, earthy, full-bodied
  • Aroma: Woody, nutty, earthy, sometimes rubbery
  • Taste Notes: Strong, bitter, dark chocolate, grainy, earthy; used for espresso blends for crema and strength

Processing & Grading

  • Processing Methods: Mostly Natural/Dry or Wet Process (washed Robusta is rare but gaining popularity in specialty coffee)
  • Export Grades (examples vary by country):
    • Vietnam: Grade 1–5 (based on defects and moisture)
    • Uganda: Screen size grading AA, A, B
    • India: Cherry (natural) and Parchment (washed) Robusta