Robusta coffee explained: producers, grades, fine robusta and how it is priced

Robusta (Coffea canephora) is the other main coffee species. It is easier to grow, more productive and stronger tasting than arabica, and it is the backbone of instant coffee and espresso blends. Interest in high-quality "fine robusta" is growing, and climate change is making the species more important. This guide explains what buyers and sellers need to know.

Updated November 1, 2026 · 5 sources

Robusta and arabica

	Robusta (canephora)	Arabica
Typical growing altitude	Lowland to mid altitude, warm climates	Higher altitude, cooler climates
Caffeine	Higher	Lower
Typical cup	Heavier body, more bitterness, less acidity	More acidity and aromatic complexity
Pollination	Self-sterile: plants cross freely, so fields are diverse	Self-pollinating
Main uses	Instant coffee, espresso blends, commercial blends	Specialty, single origin and blends

Robusta also contains more chlorogenic acids, which add bitterness, and more potassium, which can taste slightly salty. Brazilian robusta is often called conilon.

Where robusta comes from

Vietnam: the largest robusta producer. The USDA expected about 31 million bags in 2025/26, of which only around 1 million arabica.
Brazil: conilon from Espírito Santo, Rondônia and Bahia, with record robusta crops in recent years.
Uganda: about 85% of its crop is robusta, much of it the native Lake Victoria basin types. See our Uganda guide.
Indonesia and India: important robusta exporters, including India's washed robusta ("parchment") and monsooned coffees.

Grades and quality

Most robusta is sold by screen size and defect count: for example Uganda Screen 18, 15 and 12, or Vietnam Grade 1 Screen 16 or 18 with limits on black and broken beans and foreign matter. Moisture is usually capped at around 12.5%. Washed robustas, such as Uganda's Wur or India's robusta parchment, sell at a premium over naturals.

Fine robusta and Q Robusta

The Coffee Quality Institute's Q Robusta programme (formerly R Grader) certifies cuppers to grade robusta on its own cupping form. On that form, a robusta scoring 80 points or more is called "fine robusta". The form rates fragrance and aroma, flavour, aftertaste, the balance of salt and acid and of bitter and sweet, mouthfeel and more. Fine robustas can show honey, stone fruit, nuts and spice; poor ones taste earthy, woody or like cereal. Fine robusta sells well above the futures price; see cupping scores.

How robusta is priced

The benchmark is the ICE Robusta futures contract in London: 10 tonnes, quoted in US dollars per tonne, with delivery in January, March, May, July, September and November. Physical robusta trades at a differential to it, plus or minus depending on origin, grade and quality. Our price guide shows how to convert dollars per tonne into price per pound or per kilogram.

Tips for robusta buyers and sellers

Agree the grade, screen, defect limits and moisture in writing, and cup the sample: robusta quality varies a lot within one grade.
Ask whether the coffee is natural, washed or honey processed, and how it was dried.
For fine robusta, ask for a Q Robusta score and cup it yourself.
Robusta often ships in bulk containers for large buyers; for smaller lots use bags. See shipping green coffee.

Frequently asked questions

What is the difference between robusta and arabica?

Robusta (Coffea canephora) grows at lower altitudes, has more caffeine and a heavier, more bitter cup. Arabica grows higher and has more acidity and aroma. Both can be high quality.

What is fine robusta?

Robusta that scores 80 points or more on the Coffee Quality Institute's robusta cupping form, graded by certified Q Robusta graders.

Which country produces the most robusta?

Vietnam, followed by Brazil (conilon). Uganda, Indonesia and India are also major robusta producers.

How is robusta priced?

Against the ICE Robusta futures contract in London, quoted in US dollars per tonne, plus or minus a differential for origin, grade and quality.

Sources

Checked on November 1, 2026. Laws, rules and prices change: always check the official source before you trade. This guide is general information, not legal advice.