Unlike the more delicate arabica variety, the robusta coffee shrub is named after the robust nature of its tree which can reach up to 10m in height. Easy to cultivate, it grows on plains and up to altitudes of 800m, at temperatures ranging between 25 and 30°C. Like the arabica, the robusta coffee shrub produces coffee but it has a stronger, more bitter flavour and contains twice as much caffeine. In cosmetics, green coffee extract from the robusta coffee shrub is obtained from seeds which are dried in the sun then lightly roasted. This very simple production process preserves the active molecules that give it stimulating and antioxidant properties.
Traditionally, green coffee extract is used for its stimulating and antioxidant properties.
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