Robusta

Robusta, botanically Coffea canephora, also grows at lower and warmer elevations and is more resistant to pests and disease than Arabica. Cultivation is therefore usually cheaper, and the plant often gives higher yields.

On average Robusta contains more caffeine and more bitter compounds. The taste is strong, earthy to woody, with low acidity. Many espresso blends use some Robusta because it supports a stable crema.