Coffee glossary
Robusta
Also known as: Coffea canephora
Coffea canephora — a hardy, high-yield coffee species with roughly twice the caffeine of arabica and a heavier, more bitter taste.
Robusta grows at lower, hotter elevations and resists pests and disease better than arabica. It makes up most of the remaining world production, is widely used in instant coffee and Italian-style espresso blends, and is increasingly grown to specialty standards as “fine robusta.”