When most people think of speciality coffee, they think of Arabica, the delicate, floral, high-altitude bean. But there’s another side to coffee that’s been long overlooked, and it’s quietly staging a comeback: Robusta. And nowhere is this more exciting or more refined than in India.
First, a Quick Primer: Arabica vs Robusta
Coffee comes primarily from two species:
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Coffea arabica: Known for its acidity, complexity, and sweetness. Grown at higher altitudes, it’s the darling of the speciality world.
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Coffea canephora, commonly known as robusta: Hardier, more caffeinated, more bitter, and historically treated as a lower-grade commodity bean.
But in the hands of skilled producers, robusta can be so much more. And India is proving it.
Why Speciality Robusta Is Rare (Until Now)
Robusta’s reputation as “cheap and bitter” has roots in both genetics and processing:
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It naturally has more caffeine and less aromatic complexity than Arabica
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Historically, it was dry processed, with little attention to cherry ripeness, fermentation, or drying
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It was treated purely as a commodity crop, with buyers rarely paying for quality improvements
That led to a global perception bias. Even roasters who cared deeply about ethics and sustainability often ignored robusta altogether.
How India Is Changing the Game
India is one of the few countries where robusta has long been treated with care, and it’s paying off.
1. Ideal Microclimates
In places like Chikmagalur, Coorg, and Wayanad, robusta is grown under dense shade, at mid-altitudes (500–900m), with rich soil and ample rainfall—conditions that allow its potential to shine.
2. Washed Robusta Tradition
India is globally unique in producing washed (parchment) robusta. This wet-processing method brings clarity, sweetness, and structure to the cup, eliminating the rough, harsh notes many associate with robusta.
3. Research-Driven Quality
With support from the Coffee Board of India and the Central Coffee Research Institute (CCRI), farmers now grow improved cultivars like S.274, RKR, and CxR, bred for cup quality, yield, and resilience.
4. Speciality-Focused Producers
A handful of estates - Harley, MS, Kalledevarapura and others—have pioneered speciality-grade robusta through selective picking, fermentation innovation, and better drying protocols. Their work is slowly changing what the world thinks robusta can taste like.
But Is Robusta Truly Climate-Resilient?
Robusta is often hailed as the climate-resilient future of coffee, and in many ways, it is:
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It handles higher temperatures better than arabica
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It resists major diseases like coffee leaf rust
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It produces more consistently across altitudes
However, robusta comes with a caveat: it has a shallow root system. This makes it less drought-resistant, particularly in areas with erratic rainfall—something many coffee regions are now facing due to climate change.
This is where India is again leading with nuance:
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Shade-grown systems reduce water stress
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Intercropping with forest trees improves soil structure and water retention
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Smart farming practices like mulching and controlled irrigation help mitigate the drought impact
So while robusta isn’t a silver bullet, India’s approach is making it more adaptable, sustainable, and ready for the future.
Global Momentum for Speciality Robusta
India isn’t alone in exploring robusta’s potential. Countries like:
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Uganda are investing in fine native robustas
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Vietnam is experimenting with higher-end processing in Lam Dong
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Brazil is improving its conilon crop
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Indonesia continues to produce earthy, spicy robustas from Sumatra and Java
But India stands out for its unique combination of:
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Consistent washed processing
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Science-backed varietals
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Shade-grown systems
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A growing wave of roasters who believe in the bean’s potential
From Quiet Confidence to Centre Stage: Meet Pallava
Back in 2018, we quietly added Indian speciality robusta to one of our blends.
Why? Because we believed in it—its flavour, its resilience, and its future.
Now, it’s ready to stand on its own.
We're proud to release Pallava, our 100% Indian speciality robusta.
Bold, full-bodied, and refined, it’s the result of years of sourcing, cupping, and trust in a bean most had written off.
The Final Sip
Speciality robusta is no longer a contradiction. It’s a movement, and India is leading it.
If you care about flavour with depth, farming that respects the land, and a coffee future that works for both people and the planet, robusta deserves a place in your cup.
One sip of Pallava, and you’ll understand why we’ve believed in this bean all along.