Robusta

The name robusta translates as “strong”, since this species is more productive and resistant to disease, and grows in conditions in which Arabian coffee cannot take root.

The beans of the Robusta coffee contain double the amount of caffeine that is found in Arabic coffees. And there's less sugar, so the taste is stronger and more extensive compared to Arabica.

In comparison with other coffees, Robusta is higher in antioxidants and has a lower acidity.

The second most popular coffee in the world, accounting for 40% of global coffee production, is Robusta coffee.

And in the Philippines, this is a very common type of coffee. This coffee variety can be grown very easily compared to Arabica. In the southern Tagalog region, which includes Bulacan, Mindoro, and Cavite regions, it can grow in low-lying areas that give rise to widespreadness.

As it is primarily employed for the manufacture of Instant Coffee, it accounts for almost 85% of coffee harvested in the Philippines. 

Surprisingly, Sultan Kudarat is also producing very good quality robusta in addition to these areas. Kape Dulangan is one of the most well-known brands.

High-quality Robusta offers an extra layer of taste to ArabicaRobusta blends and pleasant creams in the espresso blend. However, the taste of low-quality Robusta is often described as burnt rubber. The Robusta plant measures about ten meters in height and is pruned to a low harvesting amount of five meters when grown for business purposes.

The flowers are white, and they're kind of smelling like jasmine. 

Within two years of their establishment, robusta produced fruit. As the Robusta coffee plant ripens, and takes between six and eight months to reach maturity, its fruits will turn dark red.

In the world, Vietnam's first place is in the cultivation of Robusta variety, and the Philippines ranks 10th.