BEYOND ENVIRONMENTAL BENEFITS

In this age of health, wellness and moderation, Robusta might now actually be a better fit. Arabica coffee beans are naturally sweeter, containing twice as much natural sugar as Robusta. Meanwhile, Robusta beans contain a significantly higher amount of caffeine, at 3.5% compared to 1.7%; roughly double from the same size cup of coffee. And it’s known to produce a much better crema. And they’re also considerably cheaper, for now. Environmentally more sound, economically more sensible, and much more efficient at delivering a hit of caffeine, what’s not to like? Brands need to shout loudly about these wellness credentials.

Well, coffee nuts would argue… taste. Taste is what they don’t love. Here too, brands are poised and ready. Whereas previously many Robusta beans were picked green, leaving berries to ripen longer significantly affects their taste. Other, better quality methods at cultivation, are producing more nuanced beans.

So, when it comes to the Robusta revolution, whether it will happen depends on perceptions. But for new brands looking to enter this space –from protecting vulnerable farming communities, sustainability and for the pure functionality of a