A robust future? Why Brazil’s ‘bitter’ coffee is thriving as the climate crisis hits global crops

For a long time, robusta has had a reputation as a lower-grade, bitter coffee, often used in cheap blends alongside its “tastier” cousin, arabica. But researchers have been working to change that and prove that robusta, too, can be a finer brew.

Improving robusta’s quality is not only a matter of taste, but of climate adaptation. Because robusta thrives in higher temperatures than arabica, it will probably be critical to meet global demand. Robusta production has already increased from 28% of total coffee produced in the early 1990s to 44% in 2023.

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