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Robusta Coffee

Robusta (Coffea canephora)

Robusta, as the name implies, grows vigorously (compared to Arabica). It is a diploid species (2n=22) and has broad, large leaves that are pale green in colour. Flowers are fragrant and borne in compact clusters at each node. The number of flowers per node are higher than in Arabica.

Under the climatic conditions of South India, the buds initiate during November and are ready for blossom in February and March, on receipt of summer showers or by irrigation. The flowers open on 7th or 8th day after rains.Unlike Arabica, Robusta is self incompatible, i.e. the ovule of some flower cannot be fertilized with its own pollen. Hence, cross pollination is essential in Robusta. The fruits mature in 10 to 11 months and generally ready for harvest two months later than Arabica C. canephora is shallow rooted and susceptible to drought. The quality of Robusta coffee is inferior to that of Arabica in bean size as well as in organoleptic characteristics like aroma, flavour and taste.


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Growing Conditions
All coffee grown in India are grown in shade and commonly with two tiers of shade. Often inter-cropped with spices such ascardamomcinnamonclove, and nutmeg, the coffees gain aromatics from the inter-cropping, storage, and handling functions. Growing altitudes range between 1,000 m (3,300 ft) to 1,500 m (4,900 ft)above sea level for Arabica(premier coffee), and 500 m (1,600 ft) to 1,000 m (3,300 ft) for Robusta (though of lower quality, it is robust to environment conditions).Ideally, both Arabica and Robusta are planted in well drained soil conditions that favour rich organic matter that is slightly acidic (pH 6.0–6.5). However, India's coffees tend to be moderately acidic which can lead to either a balanced and sweet taste, or a listless and inert one. Slopes of Arabica tend to be gentle to moderate, while Robusta slopes are gentle to fairly level.
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Our Arabica and Robusta Single origin coffee variants

Locally Farmed, ethically sourced, freshly roasted. We deliver freshly roasted Arabica, Robusta beans and ground coffee at your door step!

Coffee tasting and Evaluation


  Coffee tasting is the practice of observing the tastes and aromas of brewed coffee. Acidity of coffee is often described as pleasant and served to enhance the coffee's other qualities. A coffee with lower acidity may be described as flat or dull, while a coffee with medium acidity may be called smooth.