Hello, I’m Prunella from “Le Piantagioni del Caffè” and I would love to debunk the myth
that Robusta is not high-quality coffee!

Given the same processing and the same quality of the processing in the country of origin, robusta has certainly a lower quality than arabica.
But if it is processed properly and used in moderate percentages, it will give extremely positive features such as high-quality body and bitterness once in the espresso blend.
There are even internationally recognized protocols set by the Coffee Quality Institute that
allow robusta to be defined as “fine robusta” if it meets certain parameters.
Moreover, compared to arabica, robusta is infinitely more resistant not only to climatic changes but also to some diseases.