Robsta species (scientific name Coffea robusta Linden)
The leaf rust-resistant varieties found in Congo in Africa have stronger disease resistance than Arabica. The hot and humid zone that is not suitable for Arabica coffee is where Robusta grows coffee. Robusta has a unique aroma and bitterness, accounting for only 2% or 3% of the mixed coffee, and the whole cup of coffee is robusta flavor. Its flavor is so bright and strong that if you want to taste it directly, you have to consider it. It is generally used in instant coffee, bottled coffee, liquid coffee and other industrial production of coffee. The content of caffeine is about 3.2%, much higher than 1.5% of Arabica species.
The main producing countries are Indonesia, Vietnam and West African countries with C ô te d'Ivoire, Algeria and Angola as the center. Vietnam has been more committed to becoming a major coffee producer in recent years.
