I 💓 Robusta, and so:

⬜  do
⬜  could
⬜  should

(tick where applicable)

YOU !

Well anyway, read and see for -and hopefully convince- yourself here below, where I gathered and compiled a whole bunch of fine (Fine!) Robusta links to texts, audios and videos, with lots of opinions, deliberations and PRAISE!

🎵 We've come a long, long way together
   Through the hard times and the good
   I have to celebrate you, baby
   I have to praise you like I should 🎵
   (Norman Cook, 1998)

(Coffea Canephora,

CATIE collection, Costa Rica,

own picture, Nov. '21)

(click on the ☕´s for a link to the corresponding original)

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Sarah Charles
April 12, 2023
Fine robusta has become the subject of increasing focus in recent years
Some fine robustas sell for little more than a commodity arabica coffee
It could threaten the future of Central American production – but there are barriers in the way
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"Robusta will continue its march into the West. The quality and availability of traceable canephoras will capture the imaginations of forward-thinking coffee companies, curious coffee drinkers, and folks who had historically stuck with “low brow” consumption. This will reach what I think is a good sized market of those “left behind” by the light, bright, and fruity coffee wave of the past decade-plus.”
(Will Frith)

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[ YES !! ]
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by Namisha Parthasarathy ☕

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Arabica vs Robusta is a false dichotomy.

They’re not like comparing vanilla and chocolate ice cream. It’s more like comparing a raw vanilla pod with chocolate cake.

I once tasted robusta with a barista who’d never had it before, and I watched it blow his mind. He said one of the most insightful things about it I’ve heard yet: “we should be treating this like a completely different product. If we use our ‘arabica-tasting’ perspective to taste robusta, we’re going to miss the point.”

The point is: we don’t have to worry about them competing with one another for consumers. They serve completely different markets.

Hear that, coffee people? There’s an entirely different coffee market you may be snoozing on. Hat tip to Sahra Nguyen of Nguyen Coffee Supply. She gets it.

The mass market is segmented: the gas station coffee crowd isn’t into fruity & floral, delicate tea-like body. They want “kick,” a “strong coffee” that gets them and keeps them moving, or as they’d put it: “coffee that tastes like coffee.” For them, robusta is the most coffee that coffee can be. Remember, many Americans have all been drinking robusta this whole time without knowing it.

Turn your nose up at robusta at your peril. I’m not saying you have to buy it or sell it. You don’t even have to drink it! But keep your eye on it.

Will Frith

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The Emergence of Specialty Robusta

Is it time for us to start rethinking Robusta?

The Robusta market makes up 40% of the coffee market, yet is often overlooked or regarded as commercial. With greater generic diversity and resistance than Arabica, is the future of coffee Canephora?

Jamie Treby is joined by Nishant R. Gurjer, of Sethuraman Estate in India to explore the emerging speciality Robusta market in more depth.

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November 11, 2022

"A robusta revolution, if it comes, would be a culinary Hail Mary: a way to mitigate the creeping harms of global warming and save the experience of “good coffee” as we know it. But the obstacles it faces, culturally and logistically, are immense."

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The Exciting Potential

Of Amazonian Robusta?

Robustas are usually described as low quality commodity coffees,

but with proper care they can be so much more than that.

a guest creator video from Rodrigo Torii on James Hoffmann´s YT channel

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Fine Robusta Processing Course

Ermanno Perotti - Sucafina Origin Innovation and Vietnam Upstream Development -

attended the CQI Fine Robusta Processing Course in Uganda, 2022.

This short video summarizes some of the key takeaways and exciting opportunities:

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THESE PREVIOUS THREE ARTICLES I WROTE FOR A DUTCH WEBSITE IN 2020 TRANSLATED & MERGED TOGETHER HERE:

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This is a quick general thread about history and genetic diversity of Coffea canephora which produces the coffee called Conilon when grown in Brazil and Robusta when grown anywhere else in the world.

While Arabica was grown in Ethiopia and Yemen since the 15th century and before. It is not untill the end of the 19th century that canephora was first grown. While Arabica is originating from a single region-Ethiopia , Canephora was thriving as a wild species in forests ranging from Guinea (Conakri) until Uganda and from Centrafrican Republic to Angola...It includes Côte d'Ivoire, Cameroon, Congo, DR Congo, Gabon and Angola.

Various well identified genetic groups make up the total genetic diversity of canephora: The Guinean group includes the wild canephora from Guinea and Côte d'Ivoire. The Congolese group includes several sub-groups: SG1 from Gabon/Angola, SG2 from DR Congo and Uganda. Other smaller groups also exist.

Conilon are from SG1 group. Trees from SG1 were found along the Kouillou river in Gabon. In Brazil, a misspelling of "u" to "n" made them Konilon! Apart from Brazil, most canephora grown in Asia and Central America are from SG2, and more precisely from the Ugandan origin.

Guinean group never traveled out of Guinea / Côte d'Ivoire but could be studied widely using 100 years old herbarium! (attached paper just released). Read the historical section: just amazing!

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