Specialty espresso is directing better consideration in the direction of robusta throughout the board – from refining processing strategies and roasting strategies to positioning it as a instrument for local weather resilience. Undoubtedly, business professionals assume the worldwide robusta market has unbelievable potential.

The resurgence of blends has supported this embrace of robusta, as extra roasters add them to their choices to handle prices and preserve high-quality requirements. Following growing demand, in addition to a variety of logistical and weather-related elements, robusta costs reached a document excessive in late 2024.

Whereas this presents a possibility for producers to capitalise on excessive costs, they should have an in-depth understanding of robusta manufacturing to search out success.

To be taught extra, I spoke to Russell Posin, the proprietor and roaster at Heron Mark Espresso, Sahra Nguyen, the founding father of Nguyen Espresso Provide, and Komal Sable, the co-founder of the South India Espresso Firm.

You may additionally like our article on why analysis establishments are exhibiting extra curiosity in robusta.

Specialty espresso’s shifting perceptions of robusta 

Within the Nineteen Fifties, robusta accounted for less than 13% of the worldwide espresso market; quick ahead to 2021, and it comprised 40%, indicating big market progress.

However inside specialty espresso, robusta was lengthy deemed a lower-quality various to arabica or an affordable mix filler. Many specialty espresso roasters merely dismissed it as unpalatable. In some circumstances, these assumptions had been based mostly on truths; traditionally, there have been fewer high quality management measures in place for rising, harvesting, and processing robusta in comparison with arabica.

“Damaging perceptions about robusta had been primarily rampant amongst espresso professionals, and had been perpetuated for many years by institutional teachings,” says Sahra Nguyen, the founder and CEO of Nguyen Espresso Provide, a Vietnamese espresso importing and roasting firm within the US.

Consequently, the market potential for robusta was stifled inside the specialty espresso sector. Decrease costs and weak demand meant there was little incentive for producers to spend money on practices that 

improved high quality. Consequently, superb robusta remained largely unavailable available on the market even for these actively in search of it.

At this time, nonetheless, robusta has made a reputation for itself as a strong mix part that may additionally shine as a standalone single origin. Positive robusta, specifically, is within the highlight, because of altering views within the business.

By its definition, superb robusta is differentiated from its commodity-grade counterparts. It will need to have zero major and not more than 5 secondary defects, and it has to show traits distinctive to its origin. As superb robusta has elevated general high quality requirements, sustainability should stay a key focus when investing in its manufacturing. 

“Amongst espresso professionals, the entire business is buzzing about robusta,” says Sahra. “Robusta is lastly getting a much-needed rebrand.”

In her expertise, Sahra says most customers aren’t biased in opposition to robusta – they’re merely influenced by the espresso business branding it as “inferior”.

“Most customers have been tremendous enthusiastic about exploring a ‘new’ espresso expertise, particularly as we lean into robusta’s distinctive qualities,” she says.

Rising demand and document costs

The specialty espresso sector was compelled to reexamine robusta’s repute as soon as arabica costs began to climb during the last two years; the typical value per pound of arabica has reached almost double that of robusta. In response, roasters began to supply extra superb robusta, initially for blends. 

“Persons are in search of any edge to face out,” says Russell Posin. He’s the proprietor and founding father of Heron Mark Espresso, a US roaster that sources superb robusta solely and advocates for the cultivation and recognition of robusta, or Coffea canephora. 

“Robusta has been missed and written off as inferior with out good cause and with out absolutely exploring its potential,” he provides. “There’s a lot untapped market potential; we will experiment with and obtain issues that we didn’t even know had been attainable.”

Because of the sharp spike in demand, together with climate-driven provide shortages in Vietnam, the world’s greatest robusta producer, robusta costs reached document highs in 2024.

However the rising curiosity in robusta isn’t simply associated to rising market costs. Producers, merchants, and roasters are additionally realising its potential to adapt and mitigate the impression of the local weather disaster. 

Local weather change threatens wild arabica varieties with extinction. In reality, arabica is already listed as an endangered species, and inside the subsequent 25 years, half of the land at present obtainable to develop high-quality arabica espresso could grow to be unproductive. 

Robusta typically produces larger yields than arabica and might develop in decrease altitudes resulting from its larger temperature tolerance. It’s additionally extra genetically various as a result of it cross-pollinates (whereas arabica self-pollinates), which helps it fend off pests and illness, each growing in depth resulting from local weather change.

Caffeine content material varies amongst espresso crops, however typically robusta boasts roughly twice as a lot caffeine as arabica, which has been a key promoting level for some roasters.

Investments in bettering robusta are paying off

Traditionally disincentivised to speculate cash and farming inputs into higher-quality robusta, producers had little energy to enhance sensory profiles, which means unfavourable flavours comparable to overly-earthy, bitter, and rubbery notes had been generally used to explain commodity-grade robusta.

Nonetheless, when grown, processed, and sorted in keeping with specialty espresso requirements, robusta typically expresses notes of chocolate and nuts, with a definite physique and wealthy crema when ready as espresso.

“The deal with ‘superb robusta’ is breaking down elitist notions of what constitutes ‘specialty’ espresso,” says Komal Sable, the co-founder of the South India Espresso Firm, which companions with roasters, producers, and importers to promote Indian coffees. “It’s about recognising high quality no matter species, and empowering farmers to supply one of the best they will.”

Producers play a number one position in highlighting robusta’s distinctive qualities; post-harvest actions can account for an estimated 60% of ultimate cup high quality. By experimentation and analysis, producers have discovered that particular processing strategies work greatest for robusta, accounting for its larger ranges of caffeine, chlorogenic acids, and different compounds in comparison with arabica, in order that bitterness may be managed and minimised.

Past conventional processing, producers are additionally implementing modern processing strategies to introduce advanced, nuanced, fruity, and candy flavours into robusta.

“Solely so many standard arabica varieties have been cultivated,” Russell says. “This is a chance to attempt one thing new with a totally completely different flavour profile than what most individuals are used to.” Heron Mark Espresso, for instance, provides robusta processed utilizing carbonic maceration and anaerobic yeast fermentation.

“As a result of so few roasters have it, superb robusta presents a possibility to diversify your choices and stand out,” he provides.

Enhancing resilience 

Within the wake of local weather change and declining arabica yields, extra producers are more likely to diversify to robusta to assist their livelihoods. Fortuitously, the rising demand for superb robusta is lastly permitting espresso producers to spend money on higher manufacturing that helps the long-term sustainability of their land and communities.

“We need to construct this basis now, earlier than – for lack of a greater phrase – it’s too late,” says Russell. 

Though robusta is certainly not proof against local weather change, it’s a promising contender in farm local weather adaptation. Trying forward, its excessive genetic variety might additionally open up even extra prospects for breeding and refining varieties for a broader market. 

Producers who already develop commodity-grade robusta can profit from diversifying to superb robusta, too. 

“If they will enhance high quality, farmers might probably get a greater return out of it and enhance their high quality of life,” Russell explains.

How superb robusta can assist the way forward for sustainable espresso 

A rising superb robusta market can solely be constructed on a gradual basis of accelerating client demand. 

“In the end, customers want to purchase the product to proceed growing it,” Russell says. “In that very same mild, they’re supporting sustainability and variety in espresso.” 

Producers, after all, want ongoing assist and entry to assets to spend money on superb robusta. Adopting a multi-faceted method, which incorporates sustainable farming practices and high quality management measures, is essential for long-term success.

“A balanced method, prioritising biodiversity over high-yield monoculture, is important,” Komal says. “Producers can look into selecting the right varieties based mostly on soil, setting, and weather conditions.”

Intercropping robusta with native money crops and timber may improve biodiversity, enhance soil well being, and diversify their earnings streams.

Inexperienced espresso consumers and roasters, in the meantime, can spend money on robusta by direct relationships with producers. Heron Mark Espresso, as an illustration, companions with the South India Espresso Firm to assist producers investing in bettering the standard and flavour of superb robusta, utilising processing strategies such because the washed course of, prolonged carbonic maceration, and anoxic fermentation.

“The cup profiles from these fermented robusta heaps are advanced, fruity, and clear and actually stand out as distinctive single origin choices,” Komal tells me. “By working with Heron Mark Espresso, we guarantee customers obtain the fitting training, selling a extra knowledgeable appreciation of robusta.”

An essential facet of robusta training is encouraging the business to keep away from evaluating the flavour profiles with arabica, understanding that it’s a unique species that provides its personal distinct sensory experiences.

“You wouldn’t evaluate mandarins to grapefruits or peaches to plums, for instance,” Russell says. “So why would you do the identical with robusta and arabica?”

Producers ought to be inspired to proceed exploring various post-harvest processing strategies and growing new flavour profiles for robusta. Collectively, producers and roasters can relay compelling tales to customers round this espresso’s distinctive historical past and sustainability worth.

“There isn’t any silver bullet for local weather change, and robusta will not be the only reply; nonetheless, investing on this species and the communities that develop robusta worldwide will certainly broaden our learnings and alternatives as an business,” Sahra concludes.  

Loved this? Then learn our information to roasting robusta.

Picture credit: Heron Mark Espresso

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