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After a long period of time, coffee beans have become an obvious choice for lovers of this hot beverage, after having been abandoned for ground coffee or capsules. Often, it is a new world that is offered to the novice in search of quality, freshness and new aromas. In order to achieve this, however, it is necessary to familiarize oneself with the different species and varieties of coffee beans.
Robusta coffee was discovered by European botanists in the 1900s in the Congo. The species was almost immediately introduced and cultivated in the Dutch colony of Java in Indonesia, due to its high yield potential in the face of growing global demand. Today, it represents more than 35% of the world's production, with large-scale operations mainly located in Central Africa and South Asia, notably in Vietnam.
What are its characteristics and flavors? Focus on robusta coffee beans.
To understand what Robusta coffee is, let's take a look at the coffee trees. These shrubs of the Rubiaceae family are mainly native to tropical Africa. The first scientific descriptions of the Coffea genus date back to the middle of the 17th century, although coffee consumption dates back to prehistoric times and its trade to the 15th century. Botanists have listed at least 25 major species in the genus Coffea, themselves declined in a large number of varieties.
Coffee cultivation is mainly concentrated around the Coffea arabicawhich represents nearly 60% of world production, and the Coffea canephora. Two other species, Coffea liberica and Coffea dewevrei, are cultivated, but on a very small scale. Robusta coffee beans are the fruits of Coffea cenaphora, which grows wild in a region from Uganda to Guinea.
Robusta coffee takes its name from the legendary robustness of its species compared to the much more delicate Arabica. Its good resistance to insects, diseases and difficult climatic conditions makes its cultivation less demanding. Unlike Arabica, it adapts well to altitudes below 800 meters, as well as to a warm and sunny climate. It also offers higher yields, although its beans, with a straight central furrow, are about one and a half times smaller than those of Arabica.
It is important to know that the caffeine present in the coffee cherries serves to protect the plant from the aggressions of pests. Coffea cenaphora,growing at a lower altitude than Coffea arabica,is more subject to insect attacks, which explains why its caffeine content is twice as high. This characteristic impacts the robusta's aroma, which is reputed to be full-bodied, bitter and not very nuanced compared to the diversity of aromatic notes of all arabica varieties. The exceptional taste palette of Arabica is mainly explained by its 44 chromosomes, a number twice as important as Robusta which has only 22 pairs.
Long neglected because of its bitterness, Robusta coffee now represents a considerable part of the world's coffee production. Its bad reputation is however real and comes mainly from its production method. The natural resistance of Coffea cenaphora makesits cultivation faster and cheaper. The temptation to give in to a "cash crop" effect, i.e. a quick profit, has generated a lack of interest in the quality and preparation of the beans.
Robusta coffee beans are less sweet and contain more caffeine and chlorogenic acid than Arabica. A longer roasting is therefore necessary to remove the bitterness and make it digestible. However, the lower the price of coffee at the point of sale, the more this major step is neglected. The same is true for all types of coffee; a low price is rarely synonymous with quality. Roasted too quickly, the aromas of a robusta coffee do not have time to develop, it does not get rid of its unpleasant taste and sometimes even causes stomach aches.
Between Arabica and Robusta coffees, two worlds clash: on the one hand, a rich and balanced aromatic palette, on the other, body and power. What if these two faces of coffee could find common ground?
If the golden palm of the best coffee always seems to be won by arabica varieties, robusta has not said its last word. Artisanal roasters as well as mass retailers are constantly creating successful blends, i.e. coffee mixtures, in beans, ground or in capsules. Their objective is to find the perfect balance between the two species for the greatest pleasure of our palates.
Some agree that the perfect blend is 80% Arabica and 20% Robusta, but there's more at stake than just finding the right balance. It can become a true art form.
What if the widespread consensus that places Arabica coffee as a high-end product against cheap Robusta coffee was destined to change? Could there be a specialty Robusta coffee? Some producers and roasters have taken up this challenge with surprising success. They have managed to prove that paying the utmost attention to Robusta coffee, from the fruit to the cup, produces results similar to those of Arabica. A great vintage of 100% Robusta coffee beans is therefore possible.
After the cherries are harvested, the fruit must be processed with passion to achieve exception. Robusta coffee producers have achieved very interesting scores on the scale of the SCA, the Specialty Coffee Association, which works to improve the quality of coffee, from the plant to the cup, and lists the best coffees in the world. The innovation and development of new processes around this type of coffee can therefore surprise with new and promising flavors.
Coffee is a matter of taste, and no one can doubt the fans of 100% Robusta coffee beans. It is a favorite of Italians for their full-bodied espressos. This method of extraction with an espresso machine or Italian coffee maker tends to accentuate the acidic and sweet notes, and unlike Arabica, Robusta coffee doesn't have many of these. Mild methods, such as filter or plunger coffee, are better suited to bring out the flavors of an Arabica grind.
The powerful flavor of Robusta coffee bean pairs perfectly with dairy products. It is therefore a safe bet when it comes to preparing a drink with a light milk foam, a cappuccino or an exceptional latte.
A good robusta bean coffee can easily be enjoyed as a full-bodied espresso, without any sugar or milk, but it is most often found in our cups as a blend. It is difficult for it to gain popularity in the face of the sophisticated aromas of its Arabica cousin. However, more and more producers, roasters and passionate consumers are working hard to make it more popular.
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