Home » Types of Robusta Coffee: Exploring Distinctive Varieties

Types of Robusta Coffee: Exploring Distinctive Varieties

As you explore robusta coffee varieties, you’ll encounter traditional types like Sln.1R S.274 and Vietnamese Robusta known for their distinct flavors.

Specialty robusta types such as Catimor offer unique profiles, while processed variants like Weasel Coffee add a touch of novelty.

Global options like Brazilian Conilon showcase different growing conditions and tastes.

Understanding the general characteristics of robusta, including bold flavors and varied aromas, helps in appreciating its diversity.

Each variety brings a new experience to your palate, enriching your coffee journey with unique nuances waiting to be discovered further.

With over a decade of experience in the coffee industry, including sourcing and cupping various robusta varieties, I am excited to guide you through the world of robusta coffee and help you discover its diverse range of flavors and aromas.

Traditional Robusta Varieties

coffee from robusta plants

Traditional Robusta varieties like Sln.1R S.274 and Sln.2R Balehonnur Robustas are known for their vigorous growth and large bean production.

Varieties like Roubi 6 and BRS 2336 showcase high productivity and quality within the Robusta species.

Nganda, originating from Africa, stands out for its hardiness, adaptability, and distinct flavor profile, making it a significant player in the global coffee market.

Sln.1R S.274, CxR (Congensis x Robusta)

With vigorous plants that grow into moderately large trees and produce large beans, Sln.1R S.274, CxR (Congensis x Robusta) showcases the robust nature of the Robusta species, offering higher caffeine content and a stronger flavor profile compared to Arabica. This traditional Robusta variety is a favorite among coffee enthusiasts seeking a bold and intense brew. Here is a table highlighting key aspects of Sln.1R S.274, CxR:

Flavor ProfileStrong, bold, and intense flavor
Caffeine ContentHigher caffeine levels compared to Arabica
Brewing MethodsIdeal for espresso and dark roast brewing

When it comes to Robusta cultivation techniques and sustainability, Sln.1R S.274, CxR is known for its resilience and adaptability to various growing conditions, making it a reliable choice for sustainable coffee production. Whether you prefer a robust espresso shot or a rich dark roast, this variety promises a flavorful and energizing coffee experience.

Sln.2R Balehonnur Robustas, CxR (Congensis x Robusta)

The Sln.2R Balehonnur Robustas, CxR (Congensis x Robusta) variety stands out for its vigorous growth, large bean production, and adaptability, making it a popular choice for robusta cultivation. These robust plants thrive in a variety of soil conditions, showcasing resilience and high productivity. Cultivation techniques for Sln.2R Balehonnur Robustas focus on providing adequate shade and consistent moisture to support their growth effectively.

When it comes to flavor profiles, Sln.2R Balehonnur Robustas offer a bold and rich taste, with hints of chocolate and nutty undertones. Brewing methods that complement this variety include French press and espresso, which enhance the robust flavor characteristics of the beans. Experimenting with different roast levels can further bring out the unique qualities of Sln.2R Balehonnur Robustas, allowing you to tailor your coffee experience to suit your preferences.

Whether you enjoy a strong and flavorful cup or prefer a more nuanced brew, the adaptability of this variety guarantees a satisfying coffee experience.

Roubi 6

Moving on from the discussion of Sln.2R Balehonnur Robustas, the Roubi 6 variety of Robusta coffee is recognized for its exceptional productivity and high cup quality. Roubi 6 stands out for its ability to yield a significant amount of beans while maintaining a superior taste profile. This variety not only offers impressive productivity levels but also guarantees that each cup brewed from its beans boasts a remarkable quality that challenges the common perception of Robusta coffee.

When it comes to cup quality, Roubi 6 excels in delivering a full-bodied flavor with a pleasant bitterness and a distinct earthy note. Its productivity levels further enhance its appeal, making it a sought-after choice for those who value both quantity and quality in their coffee beans.

Whether you prefer your coffee strong and bold or appreciate a nuanced flavor profile, Roubi 6 caters to a diverse range of coffee preferences, making it a versatile and reliable option for coffee enthusiasts seeking a delightful brewing experience.

BRS 2336

How does BRS 2336 stand out among traditional Robusta coffee varieties?

BRS 2336 is distinguished by its adaptability to the Western Amazon‘s environments, showcasing high productivity and large bean size. This traditional Robusta variety thrives in diverse growing conditions, making it a versatile choice for cultivation.

Its characteristics include robust plants that yield notably, producing beans of notable size. BRS 2336’s resilience and ability to flourish in varying climates contribute to its popularity among coffee growers seeking reliable and high-yielding crops.

The variety’s robust nature aligns with the typical traits of Robusta coffee, offering a stronger flavor profile and higher caffeine content compared to Arabica beans. With favorable growing conditions, BRS 2336 remains a robust and fruitful option for those looking to cultivate traditional Robusta varieties.


Originating from central and western sub-Saharan Africa, Nganda stands out as one of the main varieties of Coffea canephora, commonly known as Robusta coffee. Nganda’s genetic diversity contributes to its hardiness and adaptability, making it a preferred choice for Robusta cultivation.

This variety thrives in various growing conditions, showcasing its sustainability and resilience in the face of challenges. The coffee produced from Nganda beans is characterized by low acidity, high bitterness, and distinct woody and nutty flavors, offering a unique taste profile in the world of coffee.

Its robust nature, coupled with a high caffeine content and greater crop yield, highlights its significance in the global coffee market. Embracing Nganda in your coffee blends can add a strong flavor profile that sets your brew apart.

Consider the rich heritage and unique characteristics of Nganda when exploring the diverse world of Robusta coffee.

Vietnamese Robusta

rich and bold coffee

Vietnamese Robusta coffee encompasses two main varieties: the widely cultivated Standard Vietnamese Robusta and the sought-after High-Quality Vietnamese Robusta.

The Standard variety is favored for its resilience, high yield, and bold flavor profile, while the High-Quality beans from the central highlands boast nuanced flavors with hints of chocolate, nuts, and earthiness.

Vietnam’s Robusta beans are renowned for their strong, nutty, and dark characteristics, setting them apart from the more delicate Arabica beans commonly found in the global coffee market.

Standard Vietnamese Robusta

Among the various Robusta coffee varieties, the Standard Vietnamese Robusta stands out as a backbone of Vietnam’s coffee production, known for its resilience, high yield, and distinctive strong taste.

In Vietnamese coffee culture, this variety holds a special place, reflecting the robust nature of Robusta bean origins. The Standard Vietnamese Robusta beans are cultivated extensively due to their ability to thrive in various conditions, resulting in a reliable and plentiful harvest.

With a flavor profile that leans towards a bold and intense taste, these beans are favored by those seeking a pivotal coffee experience. In the bustling coffee scene of Vietnam, where coffee is more than just a beverage but a way of life, Standard Vietnamese Robusta plays an important role in providing the strong flavors that many coffee enthusiasts enjoy.

Whether you prefer your coffee black or with milk, this variety remains a staple choice for those who appreciate a full-bodied and rich coffee experience.

High-Quality Vietnamese Robusta

In the central highlands of Vietnam, you can find high-quality Vietnamese Robusta coffee beans that boast a unique flavor profile. These beans are cherished for their chocolatey, nutty, and earthy tasting notes, setting them apart from other Robusta varieties.

The combination of nuanced flavors, higher caffeine content, and lower sugar and fat content makes Vietnamese Robusta a favorite among coffee enthusiasts seeking a rich and distinctive experience.

Grown in Central Highlands

With nuanced flavors and higher caffeine content, the high-quality Vietnamese Robusta beans cultivated in the Central Highlands stand out for their distinct taste profile. Unique brewing methods highlight the beans’ flavors.

Sustainability practices are crucial in maintaining market trends for these sought-after beans.

Explore the rich flavors and robust qualities of Vietnamese Robusta grown in the Central Highlands for a truly unique coffee experience.

Tasting Notes: Chocolatey, Nutty, Earthy

Experiencing the high-quality Vietnamese Robusta coffee is like indulging in a symphony of chocolatey, nutty, and earthy tasting notes that captivate your palate with each sip.

These nuanced flavors pair well with dark chocolate desserts or nutty pastries.

For brewing, try a French press to extract the rich, bold essence.

This Robusta variety’s origin stories trace back to Vietnam’s central highlands, renowned for its unique flavor profiles.

Specialty Robusta Types

high quality robusta coffee beans

Specialty Robusta coffee types offer unique flavors and characteristics that set them apart from traditional varieties. Catimor, a hybrid of Arabica and Robusta beans, combines traits from both species to create a distinct taste profile.

Robusta Cherry Coffee, also known as ‘Jackfruit coffee,’ provides a mild sour flavor and serves a practical purpose in blocking wind for Robusta coffee lots.

Catimor (Arabica-Robusta Hybrid)

Catimor, a hybrid variety derived from a cross between Arabica and Robusta beans, showcases a unique blend of traits from both species. When discussing brewing techniques, Catimor‘s beans are known for their versatility, allowing you to explore various methods such as espresso, drip, or French press to bring out different flavor profiles.

Cultivation practices for Catimor involve a careful balance of providing ample sunlight and well-drained soil to thrive. Concerning market trends, Catimor has gained popularity in regions like Vietnam for its resilience and unique taste, catering to those seeking a bold and distinct coffee experience.

Its ability to adapt to different growing conditions has led to increased cultivation, reflecting the market’s growing appreciation for specialty Robusta varieties. Whether you prefer a rich, earthy flavor or a nutty undertone, Catimor’s Arabica-Robusta heritage offers a delightful fusion of characteristics to elevate your coffee experience.

Robusta Cherry Coffee

Robusta Cherry Coffee, also known as ‘Jackfruit coffee,’ refers to plants that are primarily used to provide wind protection for Robusta coffee plantations rather than for their quality. These plants have a mild sour taste resembling cherries, distinguishing them from other Robusta varieties.

While not celebrated for their flavor profile, Robusta Cherry Coffee plays an essential role in supporting the growth of robusta coffee in specific regions.

Also Known as Jackfruit Coffee

Commonly referred to as ‘Jackfruit coffee,’ this type of Robusta isn’t known for its quality but is planted to block wind for Robusta coffee lots.

Despite its mild sour taste akin to cherry, Jackfruit cultivation aids in Robusta sustainability.

Regional preferences may vary due to its unique flavor profiles, making it a distinctive but not widely favored choice among coffee enthusiasts.

Processed Robusta Variants

robusta coffee bean processing

Processed Robusta Variants include Weasel Coffee and Elephant Coffee.

Weasel Coffee refers to Robusta beans eaten and excreted by civet cats, resulting in a smoother and more elegant taste.

Elephant Coffee follows a similar concept but involves elephants in the digestion process, believed to offer a unique flavor profile.

Weasel Coffee

Weasel Coffee, a unique processed Robusta variant, is produced by civet cats consuming Robusta coffee beans and then excreting them.

The digestive enzymes in the civet cats’ stomachs are said to enhance the flavor of the beans, resulting in a smoother and richer taste profile.

This unconventional method of processing coffee has gained popularity for its distinctive and elegant flavor.

How Is Weasel Coffee Produced?

How do civet cats contribute to the production of Weasel Coffee, known for its unique taste and processing method?

Civet coffee production involves these feline creatures eating ripe coffee cherries, digesting them, and excreting the beans.

After being collected, cleaned, and roasted, the beans offer a smoother, richer flavor profile.

This unique processing method of passing through the animal’s digestive system contributes to the distinct taste of Weasel Coffee.

Elephant Coffee

Elephant Coffee is a unique variant of Robusta beans processed through the digestive system of elephants. After consuming the coffee cherries, elephants aid in fermenting the beans, resulting in a milder and smoother flavor profile.

This distinctive method of processing is believed to enhance the coffee’s taste, offering consumers a one-of-a-kind coffee experience.

How Is Elephant Coffee Processed?

The unique processing method for Elephant Coffee involves the beans being consumed and excreted by elephants, contributing to its distinct flavor profile.

  1. The coffee cherries are fed to elephants, who digest the fruit but can’t fully break down the beans.
  2. After passing through the elephant’s digestive system, the beans are collected from their waste.
  3. This process is believed to alter the beans’ composition, resulting in a smoother and less acidic taste.

Global Robusta

high demand for coffee

Global Robusta encompasses a diverse range of varieties and flavors from different regions.

Brazilian Conilon offers a bold and slightly bitter taste, while Indonesian Robusta is known for its earthy and strong profile.

African Robusta, from countries like Uganda and Ivory Coast, brings forth unique characteristics influenced by the continent’s rich soil and climate diversity.

Brazilian Conilon

Brazilian Conilon coffee, also known as Brazilian Robusta, showcases unique characteristics influenced by Brazil’s climate, soil, and cultivation practices.

When exploring Brazilian Conilon, you’ll find:

  1. Specialty Characteristics: Brazilian Conilon is renowned for its full-bodied flavor, low acidity, and nutty undertones, making it a preferred choice for those seeking a robust coffee experience. The beans are often roasted to bring out their intense flavors, perfect for espresso or dark roast enthusiasts.
  2. Unique Processing Methods: Brazilian Conilon undergoes distinct processing methods such as the natural process, where the coffee cherries are dried with the fruit still intact. This imparts a sweet and fruity flavor to the beans, adding complexity to the final cup.
  3. Sustainable Cultivation Practices: Many Brazilian Conilon farmers prioritize sustainable farming techniques, focusing on biodiversity and environmental conservation. By adopting shade-grown practices and organic farming methods, they secure the longevity of their coffee crops while preserving the natural ecosystem.

Indonesian Robusta

Indonesian Robusta, also known as Global Robusta, is grown in regions like Sumatra and Java. These areas boast unique characteristics that influence the flavor profile of the Robusta beans, such as the local climate, soil composition, and cultivation methods.

Indonesian Robusta coffee is renowned for its bold and earthy taste, making it a significant contributor to the global Robusta production.

Grown in Sumatra and Java

Sumatra and Java are renowned for their cultivation of robust and distinct Robusta coffee varieties.

  1. Indonesian Origins: Robusta coffee in these regions has deep roots in Indonesian culture and history.
  2. Processing Methods: The beans undergo unique processing methods, contributing to the rich flavors and aromas.
  3. Sumatran Flavor Profiles: Sumatran Robusta is characterized by earthy, spicy notes with a full-bodied and lingering finish.

African Robusta

African Robusta, especially from Uganda and Ivory Coast, contributes significantly to the global production of Robusta coffee beans.

These regions offer unique characteristics influenced by their local climate, soil composition, and cultivation practices.

The Robusta beans from Africa are recognized for their distinct flavors and play an important role in the global coffee market.

Notably from Uganda and Ivory Coast

Two prominent contributors to the global Robusta coffee production are Uganda and Ivory Coast.

When it comes to Robusta beans from these African nations, you can expect unique flavors and diverse production methods.

From earthy and bold tones to rich and aromatic profiles, the coffees originating from Uganda and Ivory Coast showcase the rich tapestry of flavors that define African Robusta.

General Characteristics of Robusta Coffee

robusta coffee bean features

Robusta coffee thrives in low-altitude regions with a warm climate and well-drained soils.

Processing methods for Robusta beans often include sun-drying and mechanical hulling to bring out their bold and bitter flavor profiles.

The general taste characteristics of Robusta coffee encompass low acidity, high bitterness, and a strong, earthy flavor profile with nutty undertones.

What Are the Growing Conditions and Processing Methods of Robusta Coffee?

When cultivating Robusta coffee, understanding the ideal growing conditions and processing methods is essential for producing high-quality beans with robust flavors and characteristics.

  1. Soil Requirements: Robusta coffee thrives in well-drained soil with a slightly acidic pH level. It prefers sandy loam or laterite soil types that provide adequate drainage and nutrient availability for healthy growth.
  2. Climate Preferences: Robusta coffee plants prefer tropical climates with temperatures ranging between 24 to 30 degrees Celsius. They thrive in regions with consistent rainfall throughout the year, ideally around 2000 to 3000 mm annually, creating the perfect environment for robusta beans to develop.
  3. Fermentation Methods: After harvesting, the processing of Robusta coffee involves fermentation to remove the mucilage layer surrounding the beans. This step is vital in developing the distinct flavors and aroma of Robusta coffee. The fermentation process can vary in duration, typically lasting between 12 to 48 hours, depending on the desired flavor profile.

What Are the General Taste Characteristics of Robusta Coffee?

Understanding the soil requirements and climate preferences for cultivating Robusta coffee sets the stage for appreciating its general taste characteristics. Robusta coffee is known for its bold and intense flavor profile, with distinct taste characteristics that set it apart from Arabica beans.

When brewed, Robusta coffee often exhibits a strong and bitter taste, with a low acidity level. The aroma profiles of Robusta coffee tend to be earthy, woody, and nutty, offering a robust sensory experience. Due to its higher caffeine content, Robusta coffee provides a more pronounced kick than Arabica, making it a popular choice for those seeking a strong and invigorating cup of coffee.

When exploring brewing techniques for Robusta coffee, it’s essential to contemplate methods that can balance its inherent bitterness, such as using a coarser grind size or incorporating milk-based beverages to mellow out the flavor.


So, as you wrap up your exploration of the diverse world of Robusta coffee, remember to savor the unique flavors and characteristics each variety offers.

From bold traditional types to innovative processed variants, there’s a wealth of options to expand your coffee palate.

Embrace the rich and varied offerings of Robusta coffee and continue to enjoy the journey of discovering new and distinctive flavors from around the globe.


  • Matthew Bash

    Portland-born Matthew Bash is the Senior Coffee Editor for Coffeescan.com. A Columbia grad in Food Journalism and a certified Q Grader by CQI, his passion for coffee runs deep, from barista expertise to Webby-winning content. Iced Latte enthusiast, he ensures authentic coffee insights for readers.

    View all posts