Robust

The robusta (Coffea canephora) is the second major coffee species, with about 40% of world production. It comes from Central and West Africa, and still grows wild in Uganda's forests. In Brazil it is known as conilon.

Its name says everything: it is a resistant and very productive plant, which holds pests and diseases better than the arabic. It grows from sea level to about 1,000 m.

• Cafein: between 1.6 and 2.7% of the green grain, usually around 2.2%.
• Taste: bitter, notes of wood and cocoa, little acidity.
• In espresso: it provides a lot of cream and body.

Vietnam is the largest producer of robust, with more than 40% of the total.

For years the robusta had a bad name because it was used in cheap cafés and hidden in the torrefacto. Today they also find themselves strong, and they are worth it. At home, try it on a Vietnamese phin with condensed milk, or add a small proportion to a mixture of espresso to gain cream and strength.