Robusta coffee is cultivated at an altitude of 0 to 600 meters. In contrast with the Arabica variety, Robusta does not frequently blossom and its beans take about 10-11 months to ripen.
The coffee which is produced from the yellow-green Robusta beans is two times richer in caffeine in comparison with Arabica.
The Robusta coffee beans which are used in some espresso blends are usually added in limited quantities. When Robusta beans are of high quality they strengthen espresso and they create cream. Low quality Robusta beans are cheap and this is the reason why some coffee producers use them in big quantities in espresso blends. Such Robusta beans have a wooden, tart taste. Good producers should avoid this kind of coffee.
The Robusta variety comprises 30% of the international coffee production. It is resistant to diseases and to climatic changes, something that makes its cultivation much easier.
The most common varieties are: "Java-Ineac", "Nana", "Kouliou" & "Congensis".