Brazil – Dubai
Robusta coffee producers in Brazil are investing heavily in quality improvements, seeking to elevate the reputation of a bean long considered inferior to arabica. Specialty cafés in São Paulo now serve robusta-only espresso shots with rich crema and chocolate-like flavors, challenging old perceptions about the variety.
Baristas and coffee enthusiasts highlight robusta’s full-bodied taste and smoother mouthfeel. “It produces a creamy espresso with strong chocolate notes,” says Marco Kerkmeester, co-founder of a local coffee chain, referencing a unique robusta variety labeled “0% Arabica.”
Climate pressures on arabica crops have accelerated interest in robusta. Brazil ranks as the world’s second-largest robusta producer after Vietnam and leads globally in arabica production. Studies suggest that rising temperatures and drought could make much of Brazil’s prime arabica-growing land unsuitable by 2050.
In Espirito Santo, the main robusta-producing state, farmers are adopting advanced harvesting and drying techniques to enhance bean quality. The leading cooperative, Cooabriel, has moved from traditional fire-drying to modern dryers, which preserve flavor and aroma. Specialty certification programs and international trade shows are helping producers access premium markets.
The state government plans to scale up specialty robusta output to 1.5 million 60-kg bags annually by 2032, compared with just 10,000 today. This expansion involves wider use of best post-harvest practices and a robust nursery program expected to grow to 10 million saplings per year.
Higher-quality robusta has led to increased demand and rising prices. Specialty robusta averaged over $295 per 60-kg bag through October 2025, more than double the 2021 level. Futures for robusta have climbed over 80% since 2021, while arabica futures rose around 60%.
Industry leaders say better-quality robusta allows coffee roasters to include more robusta in blends, while highlighting its own unique flavor rather than positioning it as a cheaper substitute. Local preferences for stronger, more bitter coffee further support robusta’s growing popularity. “For those who like a fuller body and bolder taste, robusta fits perfectly,” notes barista Natalia Ramos Braga from São Paulo.
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