NARO-Kituza Robusta 3
- Name
- NARO-Kituza Robusta 3
- Common name
- Robusta
- Primary origin iso3
- Uganda (UGA)
- Genetic group
- Ugandan Robusta clone
- Stature
- tall
- Bean size
- average
- Scientific name
- Coffea canephora
- Alt names
- KR3
- Yield potential
- high
- Quality potential high alt
- n/a lowland
- Clr resistance
- resistant
- Cbd resistance
- n/a
- Nematode resistance
- unknown
- Breeder
- NaCORI / NARO
- Description
- Ugandan KR clone selected for coffee wilt disease resistance; listed by World Coffee Research.
regions
- Central Uganda · Uganda (UGA)
Species sensory notes
- Earthy · typical
- Woody · typical
- Nut · typical
- Chocolate · typical
- Body tags
- full
- Aroma tags
- earthy, woody, nutty
- Acidity tags
- neutral
- Flavour tags
- earthy, nut, chocolate
- Sweetness tags
- neutral
- Mouthfeel tags
- rough
- Balance tags
- unbalanced
- Complexity tags
- simple
- Aroma intensity
- 5
- Flavour intensity
- 5
- Acidity intensity
- 2
- Notes
- Migrated from coffee beans Robusta.
Species
Canephora (trade name Robusta) is a diploid species native to West and Central African lowland forests. Generally higher caffeine, fuller body, and lower acidity than arabica; widely used in espresso blends and soluble coffee. Hardier at lower altitudes. Legacy ranges are SPECIES-LEVEL TYPICAL.
Sources: WCR Robusta catalog; peer-reviewed caffeine often wider (~1.5-3.3% dmb) — legacy band 2.2-2.5 preserved as migrated typical. Legacy fairtrade=true, organic=false, RA=true, specialty_grade=false treated as weak marketing flags — not stored as truth.
- Caffeine content min
- 2.2
- Caffeine content max
- 2.5
- Moisture content min
- 10
- Moisture content max
- 12
- Density min
- 0.7
- Density max
- 0.8
- Screen size min
- 14
- Screen size max
- 18
- Yield min
- 2
- Yield max
- 3.5
- Bean weight min
- 0.12
- Bean weight max
- 0.15
- Roast level min
- 2
- Roast level max
- 3
- Acidity level min
- 4
- Acidity level max
- 5
- Cupping score min
- 70
- Cupping score max
- 85
- Review rating min
- 6
- Review rating max
- 8
- Aroma intensity
- 5
- Flavour intensity
- 5
- Acidity intensity
- 2