Robusta in 2025: The Bean That’s Built to Keep Up
Bolder flavor. More caffeine. A comeback you didn’t see coming.
In a coffee world dominated by Arabica, Robusta has always been an overachiever. But 2025 is shifting things. With global demand for bold, high-caffeine coffee growing—and supply chain turbulence adding pressure—Robusta is finally getting the spotlight it deserves.
What Makes Robusta Different?
- Higher caffeine. Roughly twice as much as Arabica.
- Bolder taste. Chocolatey, nutty, and slightly earthy.
- More resilient. Grows in lower altitudes and needs fewer pesticides.
This bean isn’t fussy. It’s adaptable, strong, and full of personality. And at Cape Coast Co., it’s personal. The same Robusta beans my grandfather sourced for his coffee shop in Ghana are now part of our Catalyst blend—giving our canned cold brew its smooth kick and bold finish.
Why Now?
Coffee production is facing big questions: climate change, price volatility, even trade friction in major exporting countries like Colombia. Robusta offers consistency where Arabica can’t. More growers are investing in it. More brands are blending it in. Some, like us, are proudly leading with it.
The Cape Coast Co. Way
We blend Robusta with select Arabica beans for balance, depth, and smoothness—no sugar needed. It's how we get that bold taste in Catalyst without compromise.
Robusta isn’t the alternative. It’s the engine.
Robusta is ready for the moment. So are we.