Coffea canephora
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| Robusta coffee | |
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| Berries of Coffea canephora | |
| Scientific classification | |
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| (unranked): | |
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| Species: | C. canephora
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| Binomial name | |
| Coffea canephora Pierre ex A.Froehner
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| Synonyms | |
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Coffea robusta L.Linden | |
"Robusta" coffee (C. canephora) is the world's second most common species for commercial production after Coffea arabica.
In a taste test of different coffees (World's Largest Coffee Tasting), the robusta coffee had much less acidity than the arabica coffees and a distinctive smoky/peaty/incense flavor.
Acknowledgements
This article uses material from the Wikipedia article Coffea canephora, which is released under the Creative Commons Attribution-Share-Alike License 3.0.