Robusta coffee originates from the forests of northern Ethiopia and now grows naturally across sub-Saharan West and Central Africa (Liberia, Tanzania, Angola). The plant has been naturalized and spread to other hot locations worldwide, such as Vietnam, Nicaragua, Costa Rica, and the Lesser Antilles. Indonesia is one of the highest producers of Robusta coffee. Robusta coffee was first introduced to Java in 1900 from Congo. Currently, more than 90% of Indonesia's coffee cultivation area consists of Robusta coffee, and its beans are used to produce approximately 20% of the world's coffee supply. This type of coffee contains more caffeine than Arabica. It is also often used in the cosmetics and food industries; due to the acid content in the beans, coffee is popularly used in facial or body masks to remove excess oil and dead cells, and it is used to flavor and scent candies. In Java, Robusta coffee is also commonly used by people to mask the odor of a corpse before burial, and coffee pulp and parchment are used as manure and mulch. Furthermore, based on research, Robusta coffee beans have been concluded to have a high polyphenol content, which plays an important role as an antioxidant. Roasted coffee and ground coffee are also traditional medicinal ingredients in Southeast Asia, one of which is used to relieve stomach ache and diarrhea.

Robusta coffee is often found in open or dense rainforests, forest edges, and desert areas. The plant can grow optimally at an altitude of 500–700 meters above sea level (m.a.s.l.). The appropriate rainfall for Robusta coffee growth ranges from 1,500–2,500 mm per year, with an average dry period of 1–3 months and an average air temperature of 15–25 °C. It prefers fertile, loose, organic-rich, well-drained loamy soil, with a soil acidity (pH) that is neutral to slightly acidic (5.5–6.5) and does not tolerate alkaline soil. This plant is also resistant to temporary waterlogging. In general, coffee does not prefer large amounts of direct sunlight but requires regular sunlight exposure.

• Root: The taproot is shorter than Arabica coffee and has a shallow root system.

• Leaves: Bright green, shiny, elliptical-oblong or ovate-oblong with wavy leaf margins, pointed tips, wrinkled leaf texture, hairless on both surfaces, and leaf blades are wider and thicker than Arabica coffee.

• Flower: White to pink, funnel-shaped, the flower tube is star-shaped with 5 lobes. The number of petals is 5–7, spatula to narrowly elliptical shaped, blunt to rounded tips. Inflorescence consists of 1–3 cymes in each leaf axil, with each cyme consisting of 3–6 flower buds.

• Fruit: Green when young and turns red when mature, shiny, round, smooth, and hairless.

• Seed: Somewhat round, and the curvature of the bean is thicker than Arabica coffee, the vertical cross-section is almost flat, consisting of the seed coat and embryo.

• Propagation: Done vegetatively (grafting, cuttings, tissue culture) or generatively (seeds).

• Cuttings: The coffee scions used are still green and flexible, neither too young nor too old, from nodes 2–4 from the shoot. The cutting material is divided into single nodes 6–8 cm long, with a pair of leaves clipped, and the base cut diagonally in one direction. The prepared cuttings are planted by sticking the stem into the growing medium so that the leaves touch the surface, and then covered with plastic. Cuttings are planted with a spacing of 5–10 cm. After ± 3 months, adaptation is carried out by gradually opening the cover, and at ± 4 months, the cuttings are moved to the nursery. Seedling cuttings are ready to be planted in the garden after being in the nursery for ± 7 months.

• Grafting: The rootstock seedlings used are 5–6 months old plants, and the criterion for ready-to-graft seedlings is a rootstock size similar to a pencil. Grafting is done by cutting the lower part of the seedling stem (15–20 cm high) and leaving 1–3 pairs of leaves on the rootstock. Then, slice the middle of the stem 2–3 cm long to join the scion (the upper stem/scion is stripped of its leaves and the base is sliced on both sides to form a V) and then tie the joint.

• Relieves stomach ache and diarrhea, increases blood pressure, treats back pain, measles, cough, jaundice, anorexia (an eating disorder characterized by weight loss), an antidote, acts as a diuretic, analgesic, aphrodisiac, galactagogue (stimulates breast milk production), calms the nerves, and acts as an antioxidant.

• Alkaloid (caffeine), flavonoid, saponin, tanin, terpenoid, senyawa fenolik (eruloylquinic acids (3-, 4- dan 5-FQA), isomer monoester (3-, 4- dan 5-CQA) dan diester (3,4-, 3,5- dan 4,5-diCQA) CQAs.