- Arabica and robusta are the two most popular types of coffee.
- Arabica is considered a higher quality coffee, while robusta is cheaper and easier to grow.
- These coffees differ in the appearance of the beans, growing conditions, production methods, caffeine content and, most importantly, taste and aroma.
Arabica or robusta – what are the differences?
Many coffee drinkers hesitate between arabica and robusta when choosing their favourite beverage. These species are the two main types of coffee in the world. They differ in many ways – from growing and processing conditions to caffeine content to flavour and aroma. Let’s take a look at the key differences between arabica and robusta to make the choice easier for any coffee lover.
Different origins and growing conditions
Arabica and robusta differ first and foremost in the origin and conditions under which the coffee plant is grown.
Arabica is an older and more demanding coffee species that originates from the highlands of Ethiopia. Today, the coffee market benefits from crops not only from Africa, but also from Latin America or Indonesia. Arabica is grown at high altitudes (from 1,300 to even 2,800 metres above sea level). This coffee is more sensitive to environmental conditions and more susceptible to disease.
Robusta is native to the lower, warmer regions of West and Central Africa. It is more resistant to pests and diseases, making it easier and cheaper to grow. The main robusta-producing countries are Vietnam, Brazil and Indonesia.
Taste and aroma – the key difference
One of the biggest differences between arabica and robusta is the flavour profile of the coffee. Many consumers wonder which coffee is acidic arabica or robusta, and which is more intense?
Arabica contains more sugar and complex aromatic compounds, making it characterised by a milder, more complex flavour, often with fruity, floral, chocolate or caramel notes. Its characteristic is a more pronounced acidity, which gives the coffee a freshness.
Robusta coffee is much stronger, more bitter and earthy. Its flavour is dominated by nutty, woody and chocolate notes and its acidity is much lower. Due to its intense, tart character, it is often used in bean blends and in instant coffees.
Appearance and bean quality
As far as the appearance of the beans is concerned, in the case of arabica, they are larger and more elongated and have a characteristic ‘S’ shaped crack. The beans come in different sizes, e.g. in the case of Brazil Santos Arabica coffee, we distinguish between medium beans (14-16) and large beans (17-18). The larger beans are considered more valuable.
Robusta beans are smaller, rounder and have a straight crack. They are harder and more compact, which is important for processing and roasting. They can also come in different sizes, e.g. in the case of robusta coffee from Uganda, a distinction can be made between medium beans of 15 mm and large beans of 18 mm.
Arabica is considered to be the most valuable coffee. In assessing the quality of coffee, designations such as Grade are used, where Grade-1 is specialty quality coffee, 2 is premium, 3 is standard coffee and 4 and 5 are low quality coffees. Usually Grade-1 coffees are the best arabicas, but high quality robusta can also achieve a good rating in the grading systems.
Arabica versus robusta – differences in bean processing
Arabica and robusta coffees undergo similar processing. The most common methods are wet (washed) and dry (natural method).
Arabica is more often wet-processed, which brings out its pure flavour notes, emphasising the acidity of the coffee. Robusta, on the other hand, is often processed using the natural method, which enhances its intense character. However, both methods are used for both types of coffee. An example is Mexico Robusta Washed processed using the traditional wet method – Giling Basah.
Caffeine content
Robusta contains about twice as much caffeine as arabica (2.2-2.7% vs. 1.2-1.5%). This makes it have a stronger stimulating effect and a more intense flavour. The high caffeine content also acts as a natural pest repellent, making the robusta crop more resilient.
The cost of coffee
Arabica is not only more popular, but also more expensive due to its more demanding cultivation and higher flavour quality. Robusta, due to its higher yield and easier production, is cheaper and more commonly used in cheaper blends and instant coffee.
Summarising the characteristics of the two coffees, it is impossible to say unequivocally which is the better choice. Both varieties have their place in the market, and one trusted company that is dedicated to following trends and providing the highest quality beans from different corners of the world is Foodcom S.A. Arabica or robusta – which to choose? If you are looking for a refined flavour with fruity notes and more acidity – choose Arabica. On the other hand, if you are looking for an intense, bitter taste and a higher dose of caffeine – robusta is a better choice. To combine the mildness of arabica with the strength of robusta, you can also choose a blend of both coffees.