Starbucks is investing in robusta research and blending. ‘What an odd comment’ you may say. But its because they recognize Arabica and its delicious varieties like yellow bourbon and pacamara will be rare or gone in 50 years. So rather than help solve the issue they are just trying to throw the absolute worst shittiest tasting shit on us all because it is what its name declares; robust and pretty hardy in the face of poor growing conditions from climate change. Just to keep making a profit.

You’ll likely encounter it in beverages that mask the coffee. Like a mocha frappe or similar first. But if the small chain near me is any indication, even local players are getting in now. A 2.2kg bag of spicey robusta, marketed as a new experience, a for around €20. Or you can get Death Wise for a heftier price and experience whatever the hell that is for a bit more money. But I digress. Robusta is cheap, pretty bad, but filling an increasingly large gap between demand and available supplies.

Big chains have always cut with low grown, low quality high defect nastiness. But Robusta has always been a bit of a parriah in the “specialty” big names (Sbux, Blue Bottle, Intelligentsia, all enshittified now). Robusta is looking more attractive as arabica continues to rise in price from demand, land loss, and climate challenges.

And that sums up our current corporate view on the matter, “We are screwed, but maintain profits.” I don’t think it comes as a surprise, that companies don’t care. But it may reveal how quickly we are approaching the no return point and that we are planning for it to happen rather than working towards slowing it.