Robusta coffee accounts for 30% of world production, and is from West Africa, where it was discovered in the late nineteenth century. It is also grown in South East Asia and parts of Central America. Robusta coffee ranks second in the worldwide rate of coffee production.

Its caffeine content can be twice that of Arabica coffee-from 2% to 4% - and is a strong coffee with a full body and a bottom quite bitter and woody taste. Although not considered a coffee fit for a gourmet market, its nature promotes the creation of cream, and is why it is widely used for instant coffee and for mixtures of different Express as it increases the body of the drink.

The Robusta coffee plant grows in lower altitudes, des sea level to 1000 meters. Depending on the area of cultivation, we can find different varieties of Robusta coffee. The Robusta producing countries in Africa are Ivory Coast, Cameroon, Uganda, Angola, the Democratic Republic of Congo, Nigeria and Madagascar. It is also cultivated in Asian countries of Malaysia, Vietnam and Sri Lanka and Brazil and India, which are, in turn, also large producers of Arabica coffee.

Robusta coffee was already used by the natives of the growing areas well before the arrival of European settlers to Africa. This type of coffee is produced, and is currently still grown in small plots around the villas and surrounded by jungle.

The tree or shrub of Robusta coffee can reach 10 meters high, and although very irregularly flourishes, has higher yield than the Arabica coffee plant. Robusta coffee berries may take up to 11 months to mature and produce coffee beans oval, which are usually smaller than those of Arabica coffee, less fragrant and more pungent and astringent. This plant is much more resistant to pests and diseases-hence the name-and is less demanding than the Arabica coffee plant growing conditions and sensitivity to temperature changes. For these reasons, its cultivation is much simpler and its production is cheaper than in the case of Arabica coffee.

Before roasting, the fragrance of Robusta beans is similar to that of peanuts or oatmeal, reminiscent of nuts. After being roasted beans smell burned off with a point reminiscent of wood.