Robusta Coffee is a species of coffee which has its origins in central and western subsaharan Africa. It is grown mostly in Africa and Brazil, where it is often called Conillon. It is also grown in Southeast Asia where French colonists introduced it in the late 19th century. In recent years Vietnam, which only produces robusta, has surpassed Brazil, India, andIndonesia to become the world's single largest exporter. Approximately one third of the coffee produced in the world is robusta.
Robusta Coffee is easier to care for than the other major species of coffee, Coffea arabica, and, because of this, is cheaper to produce. Since arabica beans are often considered superior, robusta is usually limited to lower grade coffee blends as a filler. It is however often included in instant coffee, and in espresso blends to promote the formation of "crema". Robusta has about twice as much caffeine asarabica.
Coffea Robusta grew indigenously in Western and Central Africa. It was not recognized as a species of Coffea until the 18th century, about a hundred years after Coffea arabica. The plant has a shallow root system and grows as a robust tree or shrub to about 10 metres. It flowers irregularly, taking about 10 – 11 months for cherries to ripen, producing oval shaped beans. The robusta plant has a greater crop yield than that of Coffea arabica. As it is less susceptible to pests and disease, Robusta needs much less herbicides or pesticides than Arabica. That is possibly due to the higher caffeine content.
Once roasted, Coffea Robusta tends to deliver a distinctive earthy flavour, usually with more bitterness than Coffea arabica. This powerful flavour can be desirable 
in a blend to give it perceived "strength" and "finish", noticeably in the Italian coffee culture. In France, blends with around 70% Robusta and 30% Arabica are marketed as "traditional" coffee. Usually, coffee brewed from these blends or from straight Robusta are mixed in even parts with hot milk in a cup or bowl before drinking.
in a blend to give it perceived "strength" and "finish", noticeably in the Italian coffee culture. In France, blends with around 70% Robusta and 30% Arabica are marketed as "traditional" coffee. Usually, coffee brewed from these blends or from straight Robusta are mixed in even parts with hot milk in a cup or bowl before drinking.
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