What is Specialty Robusta and why is it being discovered now?

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Specialty Robusta are high-quality Robusta beans scoring above 80 points on the SCA scale. Climate change and rising Arabica prices are pushing them into the specialty scene's spotlight. For decades, Robusta was the unloved stepchild of the coffee world: cheap, bitter, destined for instant coffee and industrial blends. That had less to do with the plant itself than with how it was processed. Robusta was mass-produced carelessly — machine-harvested, poorly processed, no quality control. That's changing. In 2010, the Coffee Quality Institute (CQI) introduced a dedicated scoring scale for "Fine Robusta." Beans scoring above 80 out of 100 are considered specialty grade — the same threshold as for Arabica. The best Specialty Robustas come from India, Uganda, Vietnam, and Brazil. What makes these beans different: they're grown at higher elevations than standard Robusta, hand-picked, cleanly processed, and carefully roasted. The result tastes like chocolate, nuts, caramel — sometimes with surprising fruity notes. Far removed from the bitter, flat flavour people associate with Robusta. Climate change is accelerating interest. Arabica is sensitive to rising temperatures. Projections suggest that by 2050, up to 50% of current Arabica growing areas could become unsuitable. Robusta, more heat-resistant and higher-yielding, will need to play a bigger role. The more investment goes into quality, the better the result in the cup. At our café on Sophienstraße 27 in Berlin-Lichtenberg, all coffees are 100 % Arabica; we don't serve Robusta. We still follow the development with interest: it shows how much potential the species has when you take it seriously. Feel free to drop by for a coffee — Green Wall Coffee, Sophienstraße 27 in Berlin-Lichtenberg, Mon–Fri 8am–5pm and Sat 10am–5pm.

What is Specialty Robusta and why is it being discovered now?

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In practice at Green Wall Coffee

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