Robusta Coffee

Robusta coffee is made from the Coffea canephora plant, known for its strong flavor and higher caffeine content compared to Arabica coffee. Karnataka's Robusta is often characterized by its bold, earthy notes and a thicker crema, making it a popular choice for espresso blends.

Karnataka is one of India’s largest coffee-producing states, with a climate and soil conditions that are ideal for growing Robusta. The Western Ghats region, in particular, provides the altitude and rainfall necessary for high-quality coffee cultivation.

Karnataka’s Robusta typically features a rich, full-bodied flavor with earthy, nutty, and sometimes chocolatey notes. The coffee tends to have a slightly bitter taste, which is often balanced by a pleasant acidity.

Most Robusta coffee from Karnataka is processed using the wet method, which involves removing the pulp from the coffee cherries before fermentation. This method enhances the flavour clarity and can result in a smoother cup profile. 

Robusta coffee is rich in antioxidants and has a higher caffeine content, which can enhance alertness and concentration. Additionally, it may aid in improving metabolic rates and provide a boost in physical performance.

For the best flavour  extraction, it’s recommended to use methods like espresso brewing or French press, which highlight the coffee’s full-bodied characteristics. Use freshly ground beans and water at a temperature of around 90-95°C (194-203°F) to avoid over-extraction and bitterness. Adjust the grind size and brewing time to suit your taste preferences for a balanced cup.