Robusta Coffee: A Distinctive Bitterness with a Long History
Robusta coffee is known for its strong, bitter taste and high caffeine content. Behind its flavor lies a long history, a journey from Africa to become a major commodity in Indonesia.
Robusta was first discovered in the Congo in the late 19th century. In 1907, the plant was brought to Indonesia and thrived thanks to its resistance to pests and tropical climate. Today, Robusta is widely grown in Sumatra, Java, and Sulawesi.
Globally, Robusta accounts for more than 40 percent of global coffee production. Indonesia is one of the largest producers, as Robusta thrives in lowland, hot climates with high rainfall.
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Robusta's flavor is known for its dark chocolate aroma, roasted nuts, and hints of earth. Its caffeine content is 2.2–2.7 percent, higher than Arabica's 1.2–1.5 percent.
Despite its lower sugar and fat content, Robusta is rich in natural antioxidants. According to Trubus, the chlorogenic acid in Robusta beans is beneficial for protecting the body from free radicals.
Robus tends to be more affordable due to its ease of cultivation and high productivity. It's no wonder this variety is often used as the main ingredient in instant coffee, espresso blends, and even traditional drinks.
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Robusta is now gaining ground in the specialty coffee trend. Its strong flavor is considered a perfect match with milk or ice, as in the Vietnamese specialty ca phê sữa đá.
Robusta is no longer just an economical choice, but a symbol of the longevity of Indonesian tropical coffee. With its abundant production, Robusta is expected to continue to strengthen Indonesia's role in the global coffee market.