Arabica coffee vs robusta. What’s the difference?

When opening a bag of speciality coffee beans, many people may wonder why the label almost always mentions arabica. Is robusta not worth considering? What differentiates arabica coffee from robusta, and why do coffee enthusiasts typically choose the former? In this article, we’ll clear up all your questions by comparing the two most popular coffee species. If you’re unsure what to choose, stay with us!

Summary:

1. Arabica vs robusta – fundamental differences
2. Why is speciality coffee mostly arabica?
3. Arabica or robusta coffee – what to choose?

Arabica vs robusta – fundamental differences

Before we dive into flavours and aromas, it’s worth looking into the origin story of both species. Arabica coffee (Coffea arabica) is the true aristocrat of the coffee world. Its trees originally grew in the mountainous landscapes of Ethiopia, which explains why it thrives best at high altitudes (1,000-2,000 metres above sea level) in cooler climates. It’s a finicky plant, requiring precise temperature and soil conditions. Arabica is more demanding and more prone to disease, making it harder to produce, but it is simultaneously noble and highly valued.

Robusta (Coffea canephora), as its name suggests, is more robust – it tolerates higher temperatures and lower altitudes, copes well with heat, and is less susceptible to diseases. It hails from the regions of West and Central Africa, but is now commonly cultivated in countries like Vietnam and Brazil. It is cheaper to produce and less demanding, making it a popular choice for mass coffee production. However, the differences in cultivation conditions significantly influence the beans’ flavour and aroma.

What differentiates arabica coffee from robusta?

When it comes to flavour and aroma, the differences between these species are striking. Arabica coffee is characterised by a complex flavour profile – fruit, floral, and chocolate notes prevail, with a subtle level of acidity. This elegant flavour attracts coffee lovers searching for something more in their cup than just a caffeine “kick”.

Robusta, on the other hand, offers stronger, more bitter notes, sometimes described as earthy or nutty. It is less acidic, but its taste can be rawer and more straightforward. Interestingly, robusta coffee contains more caffeine than arabica, which provides a more pronounced energising effect.

Chemically speaking, arabica contains more sugars and fats, contributing to richer taste experiences and a smoother texture. While robusta coffee’s denser structure offers less aroma and a more aggressive taste, it is less enticing for speciality coffee. For this segment, where bean quality plays a central role, arabica triumphs with its character and refinement.

Why is speciality coffee mostly arabica?

Speciality coffee is a philosophy that focuses on quality, exceptional flavour experiences, and sustainable farming practices. To be classified as “speciality”, coffee must meet rigorous quality standards set by organisations such as the Specialty Coffee Association (SCA). These standards are most often met by arabica beans, which naturally have greater flavour potential, are more diverse, and offer subtler aromatic nuances. This is why arabica forms the cornerstone of the speciality coffee world.

The speciality coffee industry prioritises quality over quantity. Arabica, with its refined flavour, diversity of varieties, and sensitivity to climate influences, fits this philosophy perfectly. Arabica cultivation often occurs on small farms, where growers invest immense effort and passion into producing top-quality beans. Robusta, although more resilient and cost-effective to produce, rarely achieves the quality required to meet speciality coffee standards. Its role lies mainly in complementing mass productions and blends with more intense notes.

Arabica or Robusta Coffee – What to Choose?

The choice between arabica and robusta is more than just about taste – it’s about choosing a coffee-drinking style and quality expectations. If you’re someone who appreciates complex flavours, delicate acidity, and aromatic notes of fruits, flowers, or chocolate, arabica coffee is your best choice. At Coffee Broastery, you’ll find carefully selected speciality coffees based on arabica, sourced from the finest plantations worldwide. Our beans will help you discover the true potential of this exceptional species. It’s coffee that will captivate you with its variety – from delicate and subtle flavours to more robust and intense profiles, offering an almost artistic experience.

On the other hand, robusta, with its higher caffeine content and bolder character, is often chosen by those seeking a “morning energy boost” or a strong flavour with earthy and nutty notes. It’s a popular choice for home blends or as an ingredient in Italian espresso, where its presence enhances the density and durability of the crema on the coffee’s surface.

We encourage you to explore coffee from different origins – in our shop, you’ll find arabicas from Brazil, Colombia, India, and Costa Rica, each with its unique flavour profile yet united by one thing: the highest quality! Choosing the right coffee is also a remarkable journey through the world of flavours and aromas, and we believe our beans will inspire you to discover what’s most beautiful about coffee.