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Coffea Robusta is grown at elevations between 0-600 meters. Unlike the arabica, the robusta flowers irregularly and the fruit takes 10-11 months to mature.
The coffee produced from the robusta's round, yellow-brown beans contains around twice the caffeine of arabica coffee. Due to its woody flavour, it is not a preferred by producers of high quality coffee. Unfortunately, some coffee producers use it in their blends as it is relatively inexpensive.
Robusta makes up 30% of global coffee production. It is both cheaper and easier to cultivate as it is hardy and not sensitive to disease and extreme weather conditions.
The most well known varieties of robusta are Java-Ineac, Nana, Kouliou and Congensis.
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