Coffee lovers are different and varied: there are those who like a sweeter taste and those who prefer a more bitter one, those who want it caffeinated and those who prefer it decaffeinated, those who choose an intense aroma and those who prefer a more pleasant one. But there is one variety of coffee that, in principle, can satisfy even the most extravagant palates: Robusta, or the Classic par excellence.
This is the most widespread version of coffee, as it includes almost 90 species of which, however, only four are used to make coffee: Coffea Arabica, Coffea Canephora, Coffea Liberica and Coffea Excelsa. Of these, the most prized variety is undoubtedly the first, to which 70% of the world’s crops are dedicated and which, mixed with Coffea Robusta, gives life to the best blend ever.
The term “robusta” derives from the adaptability and resistance to dry climates and attacks from diseases and pests by the plant of origin. The strength comes from the high percentage of caffeine in it, which is an excellent natural pesticide.
Robusta originated in West Africa, but is now also cultivated in countries in the tropical belt from Africa to Indonesia, especially Vietnam. Production of Robusta rose sharply after World War II, thanks to incentives established by France for its colonies in West Africa. The aim was to meet a growing demand for coffee throughout Europe, particularly in Italy, France and Germany.
Needless to say, from that moment on, coffee became indispensable for all families and catering businesses. Demand has always grown, becoming more specific, differentiated and demanding, but without ever taking away the primacy of Robusta, the blend par excellence.
As far as the Italian market is concerned, the Robusta variant is used to blend the Arabica variety to give it more body and character. This is because the Robusta contains almost twice as much caffeine as the Arabica, as well as less sugar, giving it the bitter note that makes it more balanced.
Tasted on its own, the Robusta blend is full-bodied, dark and creamy. It leaves a sour chocolate aftertaste on the palate that lingers for a long time. Precisely for this reason, it is the preferred variety for those who love a coffee with an intense and decisive flavour, with a strong impact, which must leave a pleasant and long-lasting taste. Ideal for those who deeply love this beverage and enjoy it in all its facets.