For years, the humble Robusta coffee bean lived in the shadow of its more delicate cousin, Arabica. Known for its stronger, bitter flavor, Robusta was often dismissed as the "inferior" bean, used mainly in instant coffee or as a filler in blends. But that perception is rapidly changing—especially when it comes to Robusta coffees from Indonesia.

Indonesia, long celebrated for its Arabica regions like Sumatra and Java, is now emerging as a leader in specialty Robusta. Cultivated in regions like Lampung in South Sumatra and Central Java, Indonesian Robusta thrives in lush lowlands and a tropical climate. These beans offer deep, earthy notes, hints of dark chocolate, nutty or malty undertones, and a syrupy body—flavors that are increasingly appreciated by specialty coffee roasters and baristas around the world.

The shift from commodity to specialty has come through improved farming techniques, better post-harvest processing, and a growing movement to recognize the diversity and potential of Robusta. Smallholder farmers in Indonesia are embracing honey and natural processing methods that bring out complex flavor profiles, challenging outdated assumptions.

One of JJ ROYAL COFFEE’s most notable origins is our Java Monk Robusta, which originates from the Catholic Trappist Rawaseneng Monastery. Java Monk beans are grown and cultivated by monks who lives on prayer and the works of their hands. They maintain disciplined prayer, with some even taking a vow of contemplative silence as a way to channel their spiritual piety. Instead of the usual lowland cultivation, the monks have planted the Robusta in cool temperature highlands. As a result, the beans develop more similarly to Arabica beans with more distinctive flavor notes – in particular a unique profile of chocolate and malty flavors. Our Java Monk coffee is best enjoyed with milk or oat milk. ⁠⁠

With global interest growing in bold, full-bodied coffees and espresso-forward beverages, Indonesian robusta is enjoying a well-earned renaissance. No longer just the workhorse of the coffee world, robusta is stepping into the spotlight—especially when it’s grown, harvested, and crafted with care. It’s time to take a second look at this underrated bean and savor its powerful story in every cup.

Arabica vs. Robusta Coffee Fast Facts

ARABICA	ROBUSTA
Comes from the plant Coffea Arabica	Comes from the plant Coffea Canephora
Tends to be more acidic with a sweeter, fruitier flavors	Known for its bold flavor and gives body to a coffee when blended with Arabica
Presents a broader range of flavor profiles that includes fruity, floral or spice notes	Contains 60% less fat and sugar than Arabica
More popular than Robusta, makes up 60-70% of the coffee consumed globally!	Has about twice the caffeine of arabica for that extra boost!
Typically more expensive due to cultivation in more challenging growing conditions	Is hearty and can thrive in lower elevations and varying climates