The main facts about robusta
35% of the coffee consumed around the world comes from the robusta bean.
Robusta coffee beans contain twice as much caffeine as arabica coffee beans.
Robusta beans have a rich and tart taste if the beans have been grown at high altitude.
The trees of the robusta coffee bean can reach heights of 12 metres.
What is robusta coffee?
Robusta is the second most popular variety of coffee bean worldwide. About a third of world coffee production uses robusta beans. The countries that grow robusta beans and manufacture coffee from them include Vietnam, Brazil, India and Mexico. Robusta coffee trees love warm wet climates; they can grow at various heights above sea level – from the lowlands to the highlands.
Coffee made from natural pure robusta beans has a dark saturated colour, a deep aroma and a thick crema. The robusta bean has a spicy bitterness and can vary in flavour: from tart and sourish notes to a soft walnut and chocolate flavour.
For the last 10 years Vietnamese coffee production has taken first place in terms of global coffee exports. This is because the climate of Vietnam offers the perfect conditions for the growth of robusta coffee trees. The richness of the soil in some Vietnamese regions allows local manufacturers to garner some 12 harvests per year from one plantation without using chemicals. The main feature of Vietnamese coffee is its naturalness. Robusta grows very high here – about 1,500 metres above sea level.
Features of Vietnamese robusta
Vietnamese robusta is less sour than that produced in other countries; its bitterness has a delicate and harmonious taste. Essential oils make up 18% of the coffee bean, which is why the aroma of the robusta bean is rich and deep. Vietnamese robusta also contains sugars, which is why after roasting the beans become dark and their flavour becomes soft and sweet.
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