On sieve screen 18: 90% min
Moisture: 12.5% max
Foreign matter: 0.2% max
Black (0.1%) & Broken (0.2%): 0.3% max
Foreign beans: 0.1% max
Robusta coffee is coffee made from the Coffea canephora plant, a sturdy species of coffee bean with low acidity and high bitterness. C. canephora beans, widely known by the synonym Coffea robusta, are used primarily in instant coffee, espresso, and as a filler in ground coffee blends.
Some 37% to 40% of the coffee produced in the world is robusta. It is mostly grown in Vietnam, where French colonists introduced it in the late 19th century.
Robusta is easier to care for and has a greater crop yield than C. arabica, so is cheaper to produce. Roasted robusta beans produce a strong, full-bodied coffee with a distinctive, earthy flavour, but usually with more bitterness than arabica due to their pyrazine content. Since arabica beans are believed to have a smoother taste with more acidity and a richer flavour, they are often considered superior, while the culture and processing of robusta has for a long time been neglected and focused on unwashed beans, resulting in a harsher taste.