Coffee beans
Robusta (Coffea canephora)
Robusta is a hardy, high caffeine coffee species with a strong, bitter, earthy taste and thick crema. It is common in instant coffee, filter blends and espresso.
- Taste Strong, bitter, earthy and woody, with a heavy body and thick crema. Good Robusta can taste of dark chocolate and nuts.
- Grown Vietnam, Brazil, Indonesia, Uganda and India (mainly in Karnataka, Kerala and Tamil Nadu), usually at lower altitudes than Arabica.
- Caffeine note Robusta usually has about 1.7 to 4 percent caffeine by weight, which is roughly twice as much as Arabica.
Written by the KAIVO team, Mumbai. Last updated 4 November 2026. Cite as: KAIVO, "Robusta (Coffea canephora)", kaivo.in/pages/beans-robusta
Robusta is the second most important coffee species and makes up about 30 to 40 percent of world coffee. The plant is tougher than Arabica, grows at lower altitudes, resists disease better and gives bigger harvests. The beans have more caffeine and more bitterness, with an earthy, woody, sometimes rubbery taste, and they make thick crema in espresso. Vietnam is the largest producer, and India is also a large grower.
Questions
Why is Robusta used in Indian filter coffee and instant coffee?
It is cheaper, stronger and gives a thick body that holds up to milk and sugar. Many South Indian filter blends and most instant coffees contain some Robusta.
Does Robusta have more caffeine?
Yes, roughly twice as much as Arabica by weight.