[2] The plant has a shallow root system and grows as a robust tree or shrub to about 10 metres (30 feet) tall.

[11][7] It is also reportedly naturalized in Borneo, French Polynesia, Costa Rica, Nicaragua, Jamaica and the Lesser Antilles.

[13] Coffee made from beans of the Coffea canephora plant has low acidity and high bitterness, often with a distinct woody and nutty taste.

[2] It is easy to care for, has a greater crop yield, has almost double the amount of caffeine and more antioxidants,[14] and is less susceptible to disease than arabica coffea.

[17] Roasted robusta beans produce a strong, full-bodied coffee with a distinctive earthy flavour, but usually with more bitterness than arabica due to its pyrazine content.

[17] However, the powerful flavour can be desirable in a blend to give it perceived "strength" and "finish", notably in Italian coffee culture.

Good-quality robusta beans are used in traditional Italian espresso blends, at about 10–15%, to provide a full-bodied taste and a better foam head (known as crema).