There is a lot of debate surrounding Robusta. And it starts with the name itself. Technically, the plant is called Coffea Canephora and, like Coffea Arabica, it is subdivided into different varieties/clones. Canephora is diploid and self-sterile, meaning it mixes freely in the field. It is actually quite difficult to keep different varieties neatly separated. However, that is not what this article is about.
No, this is about the quality of Robusta and a sensory evaluation and assessment. Along with Conilon and Ugandea, Robusta is the most widely distributed Coffea Canephora variety commercially.
I completed the Q Robusta Grader course in 2019. This course from the Coffee Quality Institute lasts for a week and requires passing 20 sensory exams spread over three days to qualify. Q Robusta Graders calibrate with one another to assess the quality of Robusta or Canephora.
Starting in October 2025, there will be a new form of evaluation for both Arabica and Robusta. We have discussed the Coffee Value Assessment, or CVA, in detail here.
Overall thoughts on Robusta
Engaging with Robusta is worthwhile! We can clear away our own prejudices and learn about a coffee species that accounts for around 1/3 of the global market and will become increasingly important in the future due to climate change and shifting growing conditions. And by the way, Robusta is getting better and better! Robusta is no longer just Robusta, tasting like the nearest highway rest stop. Robusta is diverse, elegant, complex, sweet, fruity, and in some cases tastes better than many Arabicas. However, the Q Robusta Grader is not about comparability to Arabica. Instead, the goal is to cup Robusta against Robusta and to learn how to measure and assess its qualities. Anything that reaches 80 points or more is called "fine" Robusta. Quality in the cup also leads to better prices for Robusta, which benefits the producer. Qualitative feedback leads to a better product.
I wasn't walking around with my cupping spoon 50 years ago. But just ask the veterans of the trade what Arabica used to taste like.
Robusta Fine Coffee Cupping Form
I will not go into all the subtleties of the cupping protocol here that we also have for the Arabica protocol. We will write about that in a separate article on the Arabica protocol used by the Coffee Quality Institute. Here is a look at the differences compared to Arabica.
Fragrance/Aroma:
The typical notes we find in Robustas sometimes differ significantly from those in Arabicas. The first flavor wheel for Robusta was published in early 2025. We can use this for inspiration regarding different aromas. In addition to enzymatic notes such as honey, lemon, tea rose, and stone fruits, we find notes of potato, pea, and cabbage, especially in lower qualities. Sugar browning provides a collection of nuts, vanilla, cocoa, chocolate, and caramel, but also toast, peanut, and various dry distillation off-roast notes ranging from burnt cellulose to malt, cedar, tobacco, cinnamon, pepper, etc. Additionally, there are storage notes of earth, rubber, coffee pulp, straw, and more.
Flavor:
In fact, good Robustas have a lot to offer in terms of taste. This scores the combination of gustatory and retronasal impressions. We look at intensity, quality, and complexity, and score highly if the transparency is sufficient. Typical Robusta notes include various fruits such as cherries, raisins, berries, and especially dried stone fruits. Of course, there is also the whole palette of nuts, as well as some spicy and floral notes of clove, cedar, pepper, coriander, etc. Less refined Robustas, on the other hand, are dominated by notes of grass, hay, cereal, vegetables, rubber, potato, chemical, medicinal, mushroom, phenol-like, etc.
Aftertaste:
This is where the wheat is separated from the chaff very quickly. "Fine" Robustas impress with clarity and a long aftertaste that continues the positive flavor attributes. "Commercial" Robustas are earthy, astringent, soapy, chalky, and bitter.
Salt/Acid and Bitter/Sweet Ratio
Now it gets interesting! This is where the Robusta cupping form is fundamentally different from the Arabica cupping form. As most of you have noticed when tasting Robusta, it generally has a higher bitterness than Arabica. This is due to the higher content of chlorogenic acids, quinic acid, and partly the higher caffeine content. However, Robusta actually has more potassium, which makes it taste slightly salty. Saltiness leads to an unclean, harsh taste if pronounced, whereas qualitative acidity balances the coffee and gives it structure and liveliness. Therefore, we rate low saltiness positively, as well as the presence of acidity.
Bitterness behaves similarly to saltiness. Less is more, and that is beneficial for the cup. If a nice sweetness is then added, a Robusta quickly becomes truly balanced.
This also benefits the texture, which ideally should not only impress with body—as is often the case with Robustas—but should also be round and soft. No defects or irregularities round off the picture—then you get a truly fine Robusta—a "fine" Robusta, that is.
"Fine" Robusta classification
The classification by total score is as follows:
- 90-100 Outstanding Very Fine
- 80-90 Fine Fine
- 70-80 Very Good Premium
- 60-70 Average Usual Good Quality
- 50-60 Fair Usual Good Quality
- 40-50 Fair Commercial
- < 40 Exchange Grade
- < 30 Below Grade
- < 20 Off Grade
- < 10 Triage
In addition to the sensory evaluation, 350g of green coffee is classified per sample.
You can find more on the subject of Robusta in our overview article. Also worth reading on the subject of sensory analysis is Philipp Schallberger's series on specialty coffee communication.
