Brazil's robusta, with roughly twice the caffeine of arabica, pronounced bitterness, and a heavy body — a common ingredient in instant coffee, canned coffee, and espresso blends.
A world apart from arabica: pronounced bitterness with dark chocolate, roasted grain, and woody notes, a heavy body, almost no acidity, and plenty of crema. With sugar or milk the bittersweetness turns round and smooth.
Buying Tips
Robusta: A separate coffee species (Coffea canephora) — heat-tolerant, disease-resistant, high-yielding, with about twice the caffeine of arabica
Conilon: Brazil's name for its robusta, grown mainly in Espírito Santo; some farmers now produce "Fine Robusta" through careful picking and processing
Uses: Mostly in instant coffee, canned coffee, and espresso blends; a blend that "contains robusta" will usually be stronger, more bitter, and richer in crema
Brewing Notes
Espresso: 10–20% in a blend adds crema and punch
Vietnamese phin or moka pot: Dark roast with condensed milk for a rich, sweet cup