Coffee lovers are different and varied: there are those who love a sweeter taste and those who love it more bitter, those who demand it loaded with caffeine and those who prefer decaffeinated, those who choose an intense aroma and those who prefer it more lovable. But there is a variety of coffees that, in principle, manages to bring together even the most extravagant palates: Robusta, or Classica par excellence.
This is the most widespread version of coffee, as it includes almost 90 species of which, however, only 4 are used for the preparation of coffee: Coffea Arabica, Coffea Canephora, Coffea Liberica and Coffea Excelsa. Among these, the most prized variety is undoubtedly the first, to which 70% of the world’s crops are dedicated, which, mixed with Coffea Robusta, gives life to the best blend ever.
The term “robusta” comes from the adaptability and resistance to dry climates and attacks of diseases and pests by the plant of origin. The strength comes from the high percentage of caffeine inside, which is an excellent natural pesticide.
Robusta is native to West Africa, but it is currently cultivated also in all those countries included in the tropical belt that goes from Africa to Indonesia, especially in Vietnam. Its production showed a clear increase immediately after the Second World War, thanks to incentives established by France towards its colonies in West Africa. The aim was precisely to be able to respond to 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 activities. The demand has always been growing, becoming more and 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 mix the Arabica one to give it more body and character. This is because the former contains almost twice as much caffeine as the latter, as well as less sugar, so it gives it that bitter note that makes it more balanced.
Enjoyed alone, the Robusta blend is full-bodied, dark and creamy. It leaves on the palate a chocolate aftertaste with acidulous nuances, which remain for a long time. Precisely for this reason, it is the favourite variety for those who love a coffee with an intense and strong flavour, of strong impact, which must leave a pleasant and long-lasting taste. Ideal for those who deeply love this drink and love to savour it in all its facets.