You’ve seen the labels.
We ONLY use Arabica beans.
It’s printed on packs of coffee, chalked on café blackboards.
Arabica makes good coffee.
But so does Robusta.
And no one seems to say it.
It’s already half the world’s coffee.
And it may well be coffee’s future.
We’re calling it.
Because the Climate Is Saying It
Arabica can be fussy.
It likes mild weather, cool nights, high hills.
It doesn’t care for heat or heavy rains.
It’s easily knocked down by pests and disease.
But the world is getting hotter.
Wetter in some places, drier in others.
Arabica is already struggling to keep up.
Robusta, though?
It thrives in heat.
It grows lower down, in the kind of humidity Arabica hates.
But it can grow in high elevations too.
It stands up to leaf rust, to berry disease, to conditions that would flatten Arabica trees.
It’s climate-resilient.
Guess that’s why it gets the name, Robusta.
The climate is speaking.
Robusta is listening.
Researchers say climate change could wipe out up to half of the land suitable for Arabica by 2050.
Robusta isn’t the backup.
It’s the plan.
Because Robusta Works Hard
Robusta works hard.
It gives more beans per hectare than Arabica.
It’s stronger, so farmers lose fewer plants to disease or drought.
And it keeps going, year after year.
It’s called Robusta for a reason.
For smallholder farmers — especially in places like Uganda, where Robusta is indigenous and widespread — that kind of reliability isn’t just handy.
It pays school fees.
And puts food on the table.
Yet even though Robusta grows nearly half the world’s coffee, it still earns less respect.
And less money.
That never made sense.
And it still doesn’t.
Because It Tastes Better Than You’ve Been Told
You might never have heard of Robusta.
Or you might have heard:
“Robusta is bitter.”
And yes, when it’s treated without care, it can be.
People can be too. 😉
But grown with the kind of care usually reserved for Arabica…
Robusta is rich.
Full-bodied.
Chocolatey, nutty, sometimes even spicy.
And it gives your espresso that thick crema you love.
Even James Hoffmann writes in The World Atlas of Coffee:
“There is good Robusta out there, it just doesn’t get much attention.”
The Specialty Coffee Association even created grading standards for fine Robusta because they could see the potential.
The problem was never Robusta.
It was how we handled it.
Because People Will Always Want Something New
Putting all our faith in Arabica, in a warming world, is… hopeful.
Maybe too hopeful.
It’s like planting just one crop on the whole farm and crossing your fingers.
Robusta gives us choices.
Where Arabica struggles, Robusta can keep going.
It keeps Robusta farmers and communities alive.
And it brings flavours we’re only just starting to notice.
Sweetness, spice, body — not just filling a gap, but adding something of its own to the cup.
People will always want something new.
We like to discover.
And it doesn’t have to be one or the other.
Specialty Robusta and Arabica complement each other — just like sun and rain.
Together, they make coffee stronger, more interesting, and better prepared for the future.
Specialty Robusta has always been here.
We’re just starting to see it.
We champion 100% specialty-grade Robusta — grown on our farm and by neighbouring smallholder farmers in Uganda.
The future of coffee doesn’t have to be a compromise.
It can be stronger, more sustainable, and full of flavour — thanks to both Arabica and Robusta.
We know specialty Robusta is still new.
For most people, it’s unknown — unfamiliar — even surprising.
That’s why we’re here: to make what’s unknown, undeniable.
The future of coffee is here.
It’s Robusta.