robusta

Coffea canephora, like C. robusta, seems better fitted to higher altitudes.

The produce is like robusta, only the shape of the bean, somewhat narrower and more oblong, makes it look more attractive.

Some people prefer Quillou to robusta because of the difference in the taste of the roasted bean.

Viehoever and Lepper carried on a series of cup tests of robusta, the results as to taste and flavor being distinctly favorable.

The leaves of robusta are much thinner than those of liberica, though not as thin as those of arabica.