Best Robusta Coffee Brands: A Guide to the “Other” Coffee Bean

By Jason Michael | Last updated: January 2026

Robusta gets a bad reputation. Specialty coffee snobs dismiss it as bitter, harsh, and only fit for instant coffee. But here’s what they don’t tell you: good Robusta exists, and it offers something Arabica simply can’t—massive caffeine content, incredible crema, and a bold flavor that punches through milk like nothing else.

The trick is knowing which brands actually source quality Robusta versus those dumping commodity-grade beans into blends to cut costs.

Different coffee roasting grades — Robusta beans have different characteristics than Arabica—and require different roasting approaches.

What Makes Robusta Different?

Before we get to brands, let’s clarify what Robusta actually is.

Coffee comes from two main species: Coffea arabica (Arabica) and Coffea canephora (Robusta). About 60% of world production is Arabica, 40% is Robusta. They’re genuinely different plants with different characteristics:

Characteristic	Arabica	Robusta
Caffeine content	1.2-1.5%	2.2-2.7% (nearly double)
Sugar content	6-9%	3-7%
Lipid content	15-17%	10-11.5%
Typical flavor	Sweet, fruity, acidic	Earthy, nutty, bitter
Growing altitude	1000-2000m	0-800m
Disease resistance	Lower	Higher

The higher caffeine in Robusta isn’t just about energy. Caffeine is bitter, which contributes to Robusta’s harsher reputation. But it also acts as a natural pesticide, making Robusta easier and cheaper to grow. Lower production costs are why it’s often used in cheap blends.

Why Would Anyone Want Robusta?

Good question. Several reasons:

Espresso blends: Italian roasters have used Robusta in espresso blends for decades. It produces thicker crema (that golden foam on top) and adds body that Arabica alone can’t achieve. A 10-20% Robusta blend makes noticeably better espresso for milk drinks.

Maximum caffeine: If you need serious energy and don’t care about delicate flavor notes, Robusta delivers roughly double the caffeine per cup.

Vietnamese coffee: Traditional Vietnamese iced coffee (cà phê sữa đá) uses Robusta specifically. The bold, bitter base cuts through sweetened condensed milk perfectly. Arabica would taste weak.

Budget: Quality Robusta costs less than comparable Arabica. If you add cream and sugar anyway, the flavor difference becomes irrelevant.

Roasted coffee beans closeup — Quality Robusta offers massive caffeine content and incredible crema for espresso blends.

Best Robusta Coffee Brands

1. Death Wish Coffee

The verdict: Best known, best marketing, decent product.

Death Wish claims to be the “world’s strongest coffee” with their Arabica-Robusta blend. They don’t disclose the exact ratio, but it’s heavy on Robusta. The result is a dark roast with serious caffeine content—about 728mg per 12oz cup versus 300mg for typical drip.

Taste is surprisingly smooth for the caffeine level. They’ve sourced better Robusta than most and roast it well. Not complex, but not offensive either. Think dark chocolate and nuts without much acidity.

Best for: People who want caffeine first and flavor second.

2. Café Du Monde

The verdict: The classic New Orleans chicory-coffee blend.

Technically a Robusta-chicory blend, Café Du Monde is iconic for a reason. The chicory adds an earthy sweetness that complements Robusta’s bitterness. It’s designed for the traditional New Orleans style—strong, with lots of hot milk (café au lait).

This isn’t straight Robusta, but it’s the most culturally significant Robusta-forward product in America. Worth trying at least once.

Best for: New Orleans-style coffee with chicory, café au lait lovers.

3. Trung Nguyen (Vietnamese Coffee)

The verdict: Authentic Vietnamese Robusta, multiple varieties.

Trung Nguyen is Vietnam’s largest coffee company and offers several Robusta options. Their “Creative” line ranges from pure Robusta to various Arabica blends. The “Legendee” uses weasel-processed beans (similar concept to kopi luwak but with different animals).

For traditional Vietnamese iced coffee, their “Premium Blend” works perfectly with a phin filter and sweetened condensed milk. Bold, bitter, and exactly what it should be.

Best for: Vietnamese coffee enthusiasts, anyone wanting authentic Robusta.

4. Lavazza (Various Blends)

The verdict: Italian-style espresso blends with quality Robusta.

Lavazza doesn’t sell pure Robusta, but several of their blends include it. Qualità Rossa (30% Robusta), Super Crema (small percentage), and their espresso-focused blends all benefit from Robusta’s crema-enhancing properties.

This is how Robusta should be used in espresso—as a supporting player that adds body and crema without overwhelming the cup. The Italian approach to blending is worth studying.

Best for: Espresso drinkers who want better crema.

5. Nguyen Coffee Supply

The verdict: Premium Vietnamese Robusta, Brooklyn-roasted.

Nguyen (pronounced “win”) sources single-origin Robusta from Vietnam’s Central Highlands and roasts it in Brooklyn. This is specialty-grade Robusta—carefully processed, sorted, and roasted to highlight the bean’s strengths rather than hide its weaknesses.

Their “Truegrit Peaberry” is particularly interesting. Peaberry beans (where only one seed develops instead of two) produce a more concentrated flavor. In Robusta, that means intense chocolate and brown sugar notes with the expected caffeine kick.

Best for: Specialty coffee drinkers curious about quality Robusta.

6. Shock Coffee

The verdict: Another high-caffeine blend, less refined than Death Wish.

Shock Coffee focuses purely on caffeine content. Their blend is roughly 50% Robusta and produces noticeably stronger coffee than typical beans. The taste is secondary to the function—this is coffee as a drug delivery system.

Not recommended for flavor seekers, but effective for the target audience.

Best for: Maximum caffeine, taste is irrelevant.

How to Brew Robusta

Robusta requires slightly different treatment than Arabica:

Use less coffee. Because the flavor is more intense (and caffeine is higher), you can reduce your dose by 10-15% from your normal Arabica ratio.

Don’t over-extract. Robusta turns bitter quickly with over-extraction. Keep brew times on the shorter side and water temperatures around 195-200°F rather than 205°F.

Pair with milk. Robusta’s bold flavor stands up to dairy better than delicate Arabicas. Lattes, cappuccinos, and Vietnamese iced coffee all benefit from Robusta’s punch.

Consider blending. Even 10-20% Robusta added to your usual Arabica can increase body and crema without overwhelming the flavor.

Should You Try Robusta?

If you’ve only ever had commodity Robusta in bad instant coffee or cheap blends, you haven’t experienced what the bean can do. Quality Robusta from reputable sources—particularly Vietnamese producers—offers a genuinely different coffee experience.

It’s not better than Arabica. It’s different. And for certain applications (espresso blends, Vietnamese coffee, maximum caffeine), it’s arguably the right choice.

Start with something like Nguyen Coffee Supply or Trung Nguyen’s Premium Blend. Brew it correctly, pair it with sweetened condensed milk or use it in an espresso blend, and judge for yourself.