Coffee Varietals: A Beginner’s Guide to Coffee Beans Varieties - Robusta
Coffee Varietals: A Beginner’s Guide to Coffee Beans Varieties - Robusta
Not all coffee beans are the same.
If you’re new to specialty coffee, you might be overwhelmed by the sheer number of varieties of coffee beans. In this second beginner's guide to specialty coffee, we will discuss Robusta and its two most popular variants, Erecta and Nganda. For our guide to the two most popular Arabica varieties, click here.
The Two Most Common Coffee Plants: Arabica and Robusta
Arabica and Robusta are umbrella terms for the various coffee strains growers have cultivated for centuries. However, the two main coffee plants are very different.
Arabica is grown mainly along the equator in countries like Ethiopia, India, Guatemala, Colombia, and Brazil Source and is known for having a sweeter, zestier flavor than Robusta.Source Robusta, as the name suggests, is a much more hardy bean than Arabica, able to thrive in various climates and environments.Source The flavor can be described as bitter, due to the higher caffeine content, almost twice as much as Arabica, and is more often used in instant coffees. Source
A Brief History of Robusta
Robusta, or Coffea canephora, is native to Central and Western sub-Saharan Africa, thriving in regions like Uganda and the Congo Basin long before its formal description in 1897 by Édouard Pierre and Alphonse Froehner. In the late 19th century, seeds from the Congo were sent to Indonesia via Brussels, valued for their high productivity and resistance to leaf rust. By the early 1900s, Indonesia became a major Robusta producer, spreading the plant to Uganda, Gabon, and Central Africa. Around 1910, it reached Latin America, particularly Brazil.Source Today, Vietnam leads global production, growing nearly 40% of the world’s Robusta in regions like Buon Ma Thuot, while Uganda remains a key producer of varieties like Erecta and Nganda.Source
Robusta: Erecta
History of Erecta
In the early 20th century, Erecta emerged in Uganda, likely selected from wild coffee populations around Lake Victoria. Named for its upright growth, it was cultivated by local farmers and colonial agriculturalists to meet growing export demands. By the 1930s, Erecta became a staple in Uganda’s coffee industry, widely planted in regions like Buganda and Busoga. It remains a key variety, often intercropped with bananas.
Climate
Elevation: 800–1200 masl
Temperature: Warm, humid, 22°C–28°C
Rainfall: Moderate, 60–80 inches (150–200 cm)
Soil: Well-drained, loamy, rich in organic matter
Flavor Profile
Bold and full-bodied with slight acidity. Offers notes of dark chocolate, grain, and mild fruitiness. Commonly used in espresso blends for its strong finish.
Robusta: Nganda
History of Nganda
Nganda traces its roots to indigenous coffee plants around Lake Victoria, formalized as a variety in the early 20th century. Named for its spreading growth, it was widely planted by the 1930s in Uganda’s Busoga and Buganda regions, prized for its resilience. It continues to be grown by smallholder farmers.
Climate
Elevation: 800–1200 masl
Temperature: Warm, humid, 22°C–28°C
Rainfall: Moderate, 60–80 inches (150–200 cm)
Soil: Well-drained, fertile, often clay-loam
Flavor Profile
Heavy-bodied with low acidity. Features flavors of roasted nuts, earthy tones, and subtle sweetness. Valued in blends for its smooth character.
To close out, Erecta and Nganda stand as the heart of Robusta coffee. Erecta delivers bold, chocolatey notes, while Nganda offers smooth, earthy flavors, both shaped by Uganda’s rich growing regions. As farmers and roasters continue to refine their craft, these varieties highlight Robusta’s growing role in specialty coffee. As you enjoy your next cup, keep an eye out for these names—they’re a perfect way to dive into the robust world of coffee. Thanks for reading!
If you’re interested in learning about the different fermentation processes, click here. For a quick guide to the different flavors of coffee from around the world, check out this article, where we discuss how different climates can affect coffee flavors. Thanks for reading!
Photo by Caelen Cockrum on Unsplash
