Most people who talk about coffee refer to the fruit of a specific plant: the Arabica coffee plant. Arabica coffee is harvested in more than a dozen countries between the Tropic of Capricorn and the Tropic of Cancer and makes up the majority of coffee produced each year. Although it is the only variety of coffee, it isn’t the only species. In fact, over 120 different species have been identified to date but only one other is grown in any quantity and this is Coffea canephora, a plant we commonly refer to as Robusta. Robusta is actually something of a brand name given to the species, chosen to highlight its attributes. In the late 19th century, it was discovered in what was then the Belgian Congo (now the Democratic Republic of the Congo) and its commercial potential was evident. This strain was more resistant to disease, grew and fruited at lower altitudes than existing Arabica plants, and could cope with higher temperatures. The way Robusta is grown has also ensured that it remains substantially cheaper to produce than many other types of coffee. There is, however, one obvious downside: it’s not very tasty. Apparently, some people make the argument that a properly produced Robusta coffee can taste better than a poorly produced Arabica coffee, and it may be so. Unfortunately, it fails to persuade us that Robusta is tasty. Although it can be difficult to identify particular tastes in coffee, we believe Robusta offers a woody, burnt-rubber taste in the cup. The acidity is usually low, but the body and mouthfeel are usually dense. Robusta comes in a wide range of quality grades, and it is possible to produce even higher-grade Robusta. In Italy, Robusta has been an integral part of its espresso culture for many years, but currently, most of the Robusta beans are processed at large manufacturing plants, which inevitably become the pariahs of our industry: instant coffee. Among the soluble coffee industry, price is far more important than flavor, and coffee is widely consumed as fast food because of its low price and high yield. Robusta accounts for about 40% of the world’s annual coffee production. The percentage fluctuates somewhat according to price and demand fluctuations. As one example, an increase in global coffee prices may result in a rise in Robusta production as larger multinational coffee companies may need to find more affordable alternatives to arabica. Roasters have historically substituted Robusta coffees for Arabicas in big commercial blends, causing a decline in coffee consumption. Some believe this might be due to flavor, and some think it might be because Robusta has about twice the caffeine of Arabica. Whether big brands cut corners or not, consumers know – or at least change their habits.If you’re an experienced barista, you know the importance of using the right beans for the job.With Kudu Arts, you can find the perfect coffee cups, coffee mug, dala, coffee pot, sugar bowl and more to serve your coffee in style. Our selection of Arabica and Robusta beans are sure to please your guests and make the perfect cup of coffee. Get ready to elevate your coffee experience with Kudu Arts!
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