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Robusta Coffee: Embracing Boldness and Resilience

Robusta coffee, renowned for its robust character and resilience, offers a distinct coffee experience unlike any other. Among the two primary coffee species, Robusta stands tall with its bold flavors and unique attributes. With exceptional varieties like the classic Typica, the complex Bourbon, and the exotic Geisha, Robusta beans produce cups that often feature bright acidity, fruity and floral notes, and a silky mouthfeel. Explore the world of Robusta coffee, where each sip is an adventure into the heart of boldness and resilience, offering a diverse tapestry of flavors, origins, and brewing methods to discover.

Conilon (Coffea canephora var. conilon)

Conilon, also known as Robusta Amazônico or Canephora, is the most common Robusta variety and is widely cultivated in Brazil, particularly in the Amazon region. It's recognized for its hearty nature, high yield, and resistance to pests and diseases. Conilon beans are often used for instant coffee production due to their strong, bitter flavor profile.

S274

S274 is a Robusta variety developed in India and is highly regarded for its cup quality compared to traditional Robusta. It's known for its milder flavor and lower bitterness, making it more palatable for some consumers. S274 Robusta is often used in espresso blends to add body and crema.

Kouillou

Kouillou is a Robusta variety commonly grown in West Africa, particularly in Côte d'Ivoire. It's known for its strong resistance to disease and pests, which makes it suitable for organic farming practices. Kouillou Robusta beans often have a bold and earthy flavor profile.

CRDT

CRDT (Centro de Investigação das Culturas Tropicais para o Desenvolvimento) is a Robusta variety developed in Angola. It's recognized for its potential to produce higher-quality Robusta beans with less bitterness and improved cup characteristics. CRDT Robusta is often favored by specialty coffee roasters looking for unique flavor profiles.

Ruiru 11

Ruiru 11 is a hybrid variety developed in Kenya that includes Robusta genetics. While it's predominantly grown for its disease resistance and yield, Ruiru 11 also exhibits improved cup quality compared to traditional Robusta. It's often used in blends to enhance body and crema in espresso.

BP 409

BP 409 is a Robusta variety developed in Uganda. It's appreciated for its higher cup quality compared to some other Robusta varieties, with a smoother profile and milder bitterness. BP 409 Robusta beans are gaining recognition in specialty coffee circles.

These Robusta varieties have been developed through breeding programs and research efforts to improve the flavor, yield, and resilience of Robusta coffee plants. While Robusta is generally known for its stronger and more bitter flavor compared to Arabica, these different varieties aim to provide a more diverse range of options to both coffee growers and consumers.