Robusta coffee | |
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Berries of Coffea canephora | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Asterids |
Order: | Gentianales |
Family: | Rubiaceae |
Genus: | Coffea |
Species: | C. canephora
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Binomial name | |
Coffea canephora Pierre ex A.Froehner
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Synonyms | |
Coffea robusta L.Linden |
Coffea canephora (especially C. canephora var. robusta, so predominantly cultivated that it is often simply termed Coffea robusta, or commonly robusta coffee) is a species of coffee plant that has its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the family Rubiaceae. Though widely known as Coffea robusta, the plant is scientifically identified as Coffea canephora, which has two main varieties, robusta and nganda.[2]
Coffea robusta represents between 40% and 45% of global coffee production, with Coffea arabica constituting most of the remainder.[3][4] There are several differences between the composition of coffee beans from C. arabica and C. robusta.[5][6] Beans from C. robusta tend to have lower acidity, more bitterness, and a more woody and less fruity flavor compared to C. arabica beans. Most of it is used for instant coffee.