Robusta Coffee

Robusta Coffee

Robusta coffee (Coffea canephora) is more tolerant of altitude of cultivated land. This type of coffee grows well at an altitude of 400-800 m asl with temperature 21-24oC. Buididaya type of coffee is very suitable to be done in lowland where arabica coffee is susceptible to attack of HV disease. In the past after a massive attack of HV disease, the colonial government mereplanting arabica coffee with robusta coffee.

Robusta type of coffee faster flowering than arabica. In about 2.5 years robusta has started to be harvested even though the results are not optimal. Robusta productivity on average is higher than arabica that is about 900-1300 kg / ha / year. With intensive maintenance the productivity can be increased up to 2000 kg / ha / year.

To bear good fruit, Robusta coffee takes hot for 3-4 months in a year with several times of rain. Robusta fruit rounded shape and red tends to dark. Robusta fruits stuck firmly in the stalk despite being cooked. The yield of robusta coffee is quite high around 22%.

Coffee fans appreciate robusta lower than arabica. Because of the cheap price, farmers often process robusta coffee beans with a lower dry process cost.