Rediscovering coffee species: Canephora 

When it comes to coffee, most people often only know the two most cultivated species: Arabica and Robusta. While Arabica is more famous for its wide variety of flavors, Robusta known as “Coffea Canephora”, is, on the other hand, a leading actor in the coffee industry. This resistant species plays a crucial role in offering unique characteristics and commercial importance that cannot be overlooked. 

Coffea Canephora was discovered in the early 19th century in the tropical forests of Central and Western Africa, in particular in regions like the Congo Basin and Uganda. Unlike Arabica, which prefers higher altitudes, Coffea Canephora grows well in lowland tropical areas where conditions are hot and humid. 

Its discovery was significant because it introduced a coffee species that could withstand more difficult growing conditions compared to Arabica. The more robust nature of Coffea Canephora, that’s why it’s commonly called Robusta, quickly made it a valuable crop for coffee farmers, especially in regions where growing Arabica was challenging. 

Today, Coffea canephora is cultivated in many coffee-producing countries around the world, with major productions in Vietnam, Brazil, Indonesia, and parts of Africa such as Uganda and Côte d’Ivoire.
Vietnam is particularly the world’s largest producer of Robusta coffee, and it plays a critical role in the country’s economy. 

Robusta’s ability to grow in lower altitudes and its resistance to pests and diseases make it a more reliable crop for many farmers, particularly in regions where climate changes badly impact coffee production. Its adaptability also means that it can be grown in a wider range of environments, contributing to its large-scale cultivation. 

Robusta occupies roughly 40% of the world’s coffee production, making it a key player in the global coffee market. While Arabica is often preferred for its more complex taste, Robusta’s commercial importance cannot be underestimated. 

One of the main reasons for its commercial success is its higher caffeine content compared to Arabica. This makes Robusta a preferred choice for instant coffee where strong, bold flavors are preferred. Additionally, Robusta beans are typically less expensive to produce, making them a cost-effective option for mass-market coffee products. 

It’s also used widely in espresso blends where Robusta is often used to add body, bitterness, and caffeine, balancing out the lighter and more acidic profiles of Arabica and, last but not least, giving the espresso a nice thick crema. 

As said, Coffea Canephora is known for its distinctive flavor profile, which differs significantly from the milder, more complex aroma of Arabica.
Robusta coffee is typically characterized by a stronger, more bitter taste, with notes of chocolate, dried fruit, and earthiness. The higher caffeine content gives it a punchy bitterness, making it less appealing for single-origin and specialty coffee drinkers but ideal for those seeking a bold flavor. 

As the coffee industry faces growing challenges from climate change, Coffea Canephora is likely to play an even more significant role in the future. Its natural resistance to pests and diseases, coupled with its ability to thrive in a variety of climates, makes it a resilient option for farmers who are struggling to grow Arabica.
Thanks to advancements in cultivation techniques and processing methods, coffee professionals are discovering the hidden potential of this bean. The term “Fine Robusta” has emerged to describe coffees that meet high-quality standards, showcasing complex flavor profiles that challenge prejudges.
The rise of Fine Robusta represents a significant opportunity for the coffee industry. It offers a sustainable alternative to Arabica, supporting coffee farmers in regions where Arabica cultivation is becoming more and more difficult. 

Additionally, the future may see more hybrid varieties that combine the best characteristics of both Arabica and Robusta. These hybrids could offer improved flavor profiles while maintaining the resistance of Robusta. 

In conclusion, Robusta may not have the same reputation as Arabica, but its importance to the coffee industry is undeniable. From its discovery in Africa to its widespread cultivation across the world, Robusta has proven to be a resilient and commercially vital crop. And, as the coffee industry started to face new challenges due to climate change, the appliance of new cultivation and processing techniques is developing new interesting flavors desired by coffee lovers all around the globe.