As you well know, in the world of coffee, The genus Coffea is mainly divided into two species: Coffea Arabica and Coffea Canephora Robusta, better known as Arabica and Robusta. Commercially, 99% of the world's coffee plants are of these two species, but Arabica coffee has long been considered the finest, compared to Robusta coffee, which has always been considered of low quality. The purpose of this text is to describe the qualities of Robusta coffee and the care required in its production to ensure it is a specialty coffee. So, let's begin.
Robusta coffee can be considered a low-quality, low-priced coffee. , which mainly refers to instant coffees, the whole bean market, and espresso blends. Although the perception of Robusta coffee has definitely begun to change, there are still many people who refuse to accept that it can be considered a quality product, much less a specialty coffee.
Robusta coffee is perceived as an inferior product , the prices they receive are low, and quality differentiation within their own category is very difficult to achieve. Because differentiation is difficult and prices are low, producers are not motivated to improve quality or differentiate their product. On the contrary, they try to reduce costs throughout the production, harvesting, and processing processes.
The lack of motivation of producers to differentiate their coffee and The need to reduce costs leads to a low-quality product. , which reinforces the market perception that Robusta coffee is bad. A greater percentage of varieties are selected for their yield or resistance than for their flavor. Likewise, harvesting and processing practices are carried out with maximum productivity as the goal, rarely considering quality.
Fortunately, this cycle is beginning to break, and what has happened with products that were in similar situations, such as natural coffees that have now reached high value, leads us to believe that in the future we will begin to see differentiated Robusta coffees on the market.
In search of a specialty Robusta coffee
If Robusta coffee received the same attention and care as Arabica coffee crops, it could earn higher cupping scores and more respect for its species. There needs to be demand for specialty Robusta coffee in the market , and that coffee growers receive good incentives to improve quality at the farm level.
Some organizations are trying to change the perception of Robusta coffee and develop a quality market. Robusta coffee is said to have certain qualities that make it more attractive than Arabica coffee. It's inappropriate to compare these two varieties in terms of quality. They are the same genus, each with valuable resources, but with different vocations and purposes. In other words, there is suitable soil for Arabica coffee, and there is suitable soil for Robusta coffee.
The importance of growing the right plant for soil conditions is likely to become more evident as the coffee industry experiences more impacts from climate change, and as demand grows and land becomes less suitable for growing Arabica coffee, the industry will be forced to look for alternatives. Coffee traders working with Robusta producers in Uganda find the following advantages to growing Robusta coffee.
Robusta coffee is easier to grow and less expensive It can be grown at lower altitudes than Arabica coffee and is less vulnerable to pests and diseases due to its higher caffeine content, which acts as a natural pesticide. Robusta coffee is more resistant to unpredictable weather conditions and warm temperatures, which are beneficial in these times of climate change and the fact that the areas for Arabica coffee cultivation are diminishing. Robustas also produce cherries faster than Arabicas, which take several years to reach maturity, and each plant has a higher yield. One disadvantage is the lower price compared to Arabica coffee. But these low prices are another strong argument for supporting the development of quality Robusta coffee and its positioning in the specialty coffee industry. Millions of coffee farmers already grow Robusta coffee around the world, and it is possible that an improvement in its quality will result in higher prices and better incomes for producers.
How to improve the quality of Robusta coffee?
Robusta coffee's poor reputation stems from poor agricultural practices during cultivation, particularly in the post-harvest process. It begins with poor harvesting and improper storage. Many coffee growers fail to dry their coffee completely to a humidity level of 11-13%. All of these poor practices affect the coffee and can give it a sour, earthy, and moldy flavor, among other qualities.
The quality of Robusta coffee cups could be improved with simple measures, such as picking only ripe cherries, processing them immediately, and using suitable drying areas on raised beds and proper storage. When Robusta coffee is processed correctly, you can have a very clean cup, with brighter acidic notes, distinct flavor profiles, and a lighter body.
For Robusta coffee to be taken seriously, The industry has the responsibility to provide technical support to producers to improve their production and processing processes. It is therefore necessary to create a stable and economically rewarding market for quality Robusta coffee.
Finally, I share the thoughts of those working to give Robusta coffee the place it deserves in the market: Specialty coffee roasters have an obligation to work closely with importers and support them in the process of creating market demand for quality Robusta coffee. Roasters, baristas, and consumers, instead of stigmatizing Robusta coffee, should give it the same opportunities as Arabica coffee . They should understand that the two species belong to the same family, each with a different flavor, but with a special quality.