Robusta’s revival continues: What does it mean for coffee producers?

Specialty coffee is directing greater attention towards robusta across the board – from refining processing methods and roasting techniques to positioning it as a tool for climate resilience. Without a doubt, industry professionals think the global robusta market has incredible potential.

The resurgence of blends has supported this embrace of robusta, as more roasters add them to their offerings to manage costs while maintaining high-quality standards. Following increasing demand, as well as a number of logistical and weather-related factors, robusta prices reached a record high in late 2024.

While this presents an opportunity for producers to capitalise on high prices, they need to have an in-depth understanding of robusta production to find success.

To learn more, I spoke to Russell Posin, the owner and roaster at Heron Mark Coffee, Sahra Nguyen, the founder of Nguyen Coffee Supply, and Komal Sable, the co-founder of the South India Coffee Company.

You may also like our article on why research institutions are showing more interest in robusta.

Specialty coffee’s shifting perceptions of robusta 

In the 1950s, robusta accounted for only 13% of the global coffee market; fast forward to 2021, and it comprised 40%, indicating huge market growth.

But within specialty coffee, many viewed robusta as a lower-quality alternative to arabica or a cheap blend filler. Many specialty coffee roasters simply dismissed it as unpalatable. In some cases, these assumptions were based on truths; historically, there have been fewer quality control measures in place for growing, harvesting, and processing robusta compared to arabica.

“Negative perceptions about robusta were primarily rampant among coffee professionals, perpetuated for decades through institutional teachings,” says Sahra Nguyen, the founder and CEO of Nguyen Coffee Supply, a Vietnamese coffee importing and roasting company in the US.

As a result, the market potential for robusta was stifled within the specialty coffee sector. Lower prices and weak demand meant there was little incentive for producers to invest in practices that improve quality. Consequently, fine robusta remained largely unavailable on the market even for those actively looking for it.

Today, however, robusta has made a name for itself as a solid blend component that can also shine as a standalone single origin. Fine robusta, in particular, is in the spotlight, thanks to changing perspectives in the industry.

By its definition, fine robusta is differentiated from its commodity-grade counterparts. It must have zero primary and no more than five secondary defects, and it has to display characteristics unique to its origin. As fine robusta has elevated overall quality standards, sustainability must remain a key focus when investing in its production. 

“Among coffee professionals, the whole industry is buzzing about robusta,” says Sahra. “Robusta is finally getting a much-needed rebrand.”

In her experience, Sahra says most consumers aren’t biased against robusta – they are simply influenced by the coffee industry branding it as “inferior”.

“Most consumers have been super excited about exploring a ‘new’ coffee experience, especially as we lean into robusta’s unique qualities,” she says.

Rising demand and record prices

The specialty coffee sector reexamined robusta’s reputation once arabica prices started to climb over the last two years; the average price per pound of arabica has reached nearly double that of robusta. In reaction, roasters started to source more fine robusta, initially for blends. 

“People are looking for any edge to stand out,” says Russell Posin. He is the owner and founder of Heron Mark Coffee, a US roaster that sources fine robusta exclusively and advocates for the cultivation and recognition of robusta, or Coffea canephora. 

“Robusta was overlooked and written off as inferior without good reason and without fully exploring its potential,” he adds. “There is so much untapped market potential; we can experiment with and achieve things that we didn’t even know were possible.”

As a result of the sharp spike in demand, along with climate-driven supply shortages in Vietnam, the world’s biggest robusta producer, robusta prices reached record highs in 2024.

But the growing interest in robusta isn’t just related to rising market prices. Producers, traders, and roasters are also realising its potential to adapt and mitigate the impact of the climate crisis. 

Climate change threatens wild arabica varieties with extinction. In fact, arabica is already an endangered species, and within the next 25 years, half of the land currently available to grow high-quality arabica coffee may become unproductive. 

Robusta generally produces higher yields than arabica and can grow in lower altitudes due to its higher temperature tolerance. It’s also more genetically diverse because it cross-pollinates (whereas arabica self-pollinates), which helps it fend off pests and disease, both increasing in intensity due to climate change.

Caffeine content varies among coffee crops, but generally robusta boasts roughly twice as much caffeine as arabica, which has been a key selling point for some roasters.

Investments in improving robusta are paying off

Historically, producers had been disincentivised to invest money and farming inputs into higher-quality robusta, leaving them with little power to improve sensory profiles. As a result, commodity-grade robusta was often described using unfavourable flavours, such as overly-earthy, bitter, and rubbery notes.

However, when grown, processed, and sorted according to specialty coffee standards, robusta often expresses notes of chocolate and nuts, with a distinct body and rich crema when prepared as espresso.

“The focus on ‘fine robusta’ is breaking down elitist notions of what constitutes ‘specialty’ coffee,” says Komal Sable, the co-founder of the South India Coffee Company, which partners with roasters, producers, and importers to sell Indian coffees. “It’s about recognising quality regardless of species, and empowering farmers to produce the best they can.”

Producers play a leading role in highlighting robusta’s unique qualities; post-harvest activities can account for an estimated 60% of final cup quality. Through experimentation and research, producers have found that specific processing methods work best for robusta, accounting for its higher levels of caffeine, chlorogenic acids, and other compounds compared to arabica, so that bitterness can be controlled and minimised.

Beyond traditional processing, producers are also implementing innovative processing techniques to introduce complex, nuanced, fruity, and sweet flavours into robusta.

“Only so many popular arabica varieties have been cultivated,” Russell says. “This is an opportunity to try something new with a completely different flavour profile than what most people are familiar with.” Heron Mark Coffee, for example, offers robusta processed using carbonic maceration and anaerobic yeast fermentation.

“Because so few roasters have it, fine robusta presents an opportunity to diversify your offerings and stand out,” he adds.

Improving resilience 

In the wake of climate change and declining arabica yields, more producers are likely to diversify to robusta to support their livelihoods. Fortunately, the growing demand for fine robusta is finally allowing coffee producers to invest in better production that supports the long-term sustainability of their land and communities.

“We want to build this foundation now, before – for lack of a better word – it’s too late,” says Russell. 

Although robusta is by no means immune to climate change, it’s a promising contender in farm climate adaptation. Looking ahead, its high genetic diversity could also open up even more possibilities for breeding and refining varieties for a broader market. 

Producers who already grow commodity-grade robusta can benefit from diversifying to fine robusta, too. 

“If they can increase quality, farmers could potentially get a better return out of it and improve their quality of life,” Russell explains.

How fine robusta can support the future of sustainable coffee 

A growing fine robusta market can only be built on a steady foundation of increasing consumer demand. 

“Ultimately, consumers need to buy the product to continue developing it,” Russell says. “In that same light, they’re supporting sustainability and diversity in coffee.” 

Producers, of course, need ongoing support and access to resources to invest in fine robusta. Adopting a multi-faceted approach, which includes sustainable farming practices and quality control measures, is crucial for long-term success.

“A balanced approach, prioritising biodiversity over high-yield monoculture, is essential,” Komal says. “Producers can look into selecting the best varieties based on soil, environment, and climatic conditions.”

Intercropping robusta with native cash crops and trees can also enhance biodiversity, improve soil health, and diversify their income streams.

Green coffee buyers and roasters, meanwhile, can invest in robusta through direct relationships with producers. Heron Mark Coffee, for instance, partners with the South India Coffee Company to support producers investing in improving the quality and flavour of fine robusta, utilising processing methods such as the washed process, extended carbonic maceration, and anoxic fermentation.

“The cup profiles from these fermented robusta lots are complex, fruity, and clean and truly stand out as exceptional single origin offerings,” Komal tells me. “By working with Heron Mark Coffee, we ensure consumers receive the right education, promoting a more informed appreciation of robusta.”

An important aspect of robusta education is encouraging the industry to avoid comparing the flavour profiles with arabica, understanding that it’s a different species that offers its own distinct sensory experiences.

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

The coffee industry should encourage producers to continue exploring diverse post-harvest processing methods and developing new flavour profiles for robusta. Together, producers and roasters can relay compelling stories to consumers around this coffee’s unique history and sustainability value.

“There is no silver bullet for climate change, and robusta is not the sole answer; however, investing in this species and the communities that grow robusta worldwide will definitely expand our learnings and opportunities as an industry,” Sahra concludes.  

Enjoyed this? Then read our guide to roasting robusta.

Photo credits: Heron Mark Coffee

Perfect Daily Grind

Please note: Heron Mark Coffee is a sponsor of Perfect Daily Grind.

Want to read more articles like this? Sign up for our newsletter!