Robusta Coffee

There are two species of coffee: Arabica and Robusta. Although both grow coffee cherries, the difference between the two is quite striking.

Robusta coffee, the lower quality of the two coffee plants, can grow prodigiously, much like weeds. They also typically grow at low altitudes and can thrive in just about every climate and soil-type on Earth. When roasted and brewed the Robusta coffee bean's flavor can at best be described as cereal-like, grainy and bitter.

Nevertheless, despite the Robusta coffee bean's low standing and its reputation as the "fast-food" of coffee beans, it is still used as a primary source of beans by many coffee roasters worldwide. There are two qualities that make Robusta coffee beans popular with large-scale coffee roasters and producers: (1) it has twice the caffeine content as Arabica coffee beans and (2) the larger crops of coffee make Robusta coffees much less expensive.

A common use for Robusta coffee beans is as a filler bean to be mixed with the higher quality Arabica coffee bean. Then the coffee is often marketed as a premium or gourmet grade coffee.

At Allann Bros Coffee, we do not purchase, roast or use Robusta coffee beans. We never mix low-grade Robusta coffee beans with top-grade Arabica coffee beans in order to cut costs. Our focus is quality, which translates into premium-tasting, gourmet roasted coffee.