Arabica vs. Robusta

Arabica coffee is the superior species from the coffee lover's point of view. Arabica beans are the bean of choice in "gourmet" or "specialty coffees". Arabica coffee beans produce the rich flavor and body found in a good cup of coffee. Robusta lacks this flavor and body.

Arabica coffee is difficult to grow, and prone to disease, requiring more hand cultivation, and yields smaller harvests per acre. Arabica beans are much more expensive, which is why the large coffee companies use predominantly Robusta coffee.

The Robusta species is a hardy, high yielding plant resistant to the numerous pests, which afflict coffee. Robusta coffees have higher caffeine content than Arabica; up to twice as much! Robusta is not usually consumed by itself, due to its bitter and acidic flavor.

Sometimes they will blend a small amount of coffee Arabica with a larger portion Robusta.

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Arabica is the basis of all premium coffees. It's an arid-climate plant of the gardenia strain. Like the wine grape, it produces a drink whose flavor is greatly affected by soil and climate. The Robusta plant, by contrast, is a fast-growing jungle plant, chiefly grown in the Ivory Coast, the Philippines, Zaire and Java. Robusta, which has been used only since 1940, is primarily a source of caffeine, its flavor is acid and its aroma is coarse, like rank hay. It is much used in canned and particularly in freeze-dried coffee.

Arabica can be grown only within 25 degrees of the Equator because if the temperature changes more than 20 degrees a day, production plummets. Preferably it is grown in highlands where temperatures don't get above 70 degrees; the better coffees nearly all come from higher elevations because with the lower temperatures and the longer ripening season, flavor elements become more complex and bitterness is less pronounced. High-grown coffees are also as much as 40% lower in caffeine. High grown coffee is also more expensive because a lot of hand labor is inevitable.

Arabica beans and robusta beans are two different species of coffee grown commercially for consumption as coffee. The general differences are those of taste, the conditions under which the two species grow and economic differences.

Taste: Arabicas have a wider taste range, between varieties. They range in taste from sweet-soft to sharp-tangy. Their unroasted smell is sometimes likened to blueberries. Their roasted smell is perfumey with fruity notes and sugary tones.
Robustas taste range is neutral to harsh and they are often described as tasting grain-like, oatmeally. Their unroasted smell is often described as raw-peanutty. There are high quality robustas on the market but they are rare and reserved exclusively for the best robusta containing espressos.

Production Conditions: Arabicas are delicate, they require cool subtropical climates, lots of moisture, rich soil, shade and sun. They are subject to attack from various pests, and are extremely vulnerable to cold and bad handling. Arabicas also must be grown at a higher elevation of 600 to 2000 meters.

Robustas are hardier plants, capable of growing well at low altitudes of 200 to 800 meters, they are also less subject to problems related to pests and rough handling. They yield more pounds of finished goods per acre at a lower cost of production.

Economics: Customs and trade, supply and demand over the course of the last 150 years has determined the relative values of arabica vs. robusta beans. Generally speaking, the best coffees are all arabicas and the highest quality blends are pure arabica blends. They are also the priciest.

In the U.S. you will generally find arabicas in the coffee store and specialty food shop, and robustas in the supermarket cans. Jars of instant are almost exclusively robusta. In Italy, home of espresso, the very highest quality brands are pure arabica, and like here, the popular-priced goods are blended with robusta beans. Because "Imported from Italy" can make an ordinary supermarket quality Italian espresso a "gourmet" coffee in the U.S., you will find robustas in some Italian brands offered for sale in the United States.

The coffee you like is a very personal thing. You may find that you really prefer the all-arabica blends, or you may feel comfortable with something less, just because you like it. The marketplace, thanks to the Specialty Coffee movement here, is now rich enough in roast types, species, varieties, blends, brews, grinds, and price points to have something for every taste and pocketbook.

It should be noted that a low quality arabica bean cupped next to a high quality robusta will probably be the inferior bean. So, don't get too caught up in the arabica versus robusta argument. Many great espresso blends use robusta for it's strength and crema.

Also should be mention that Arabica does not equal quality. Over seventy percent of the coffee grown throughout the world is arabica. Much of it is garbage so do not assume that just because you are buying arabica you are getting a quality coffee.

One other side note that must be mentioned is that Robusta has approximately twice as much caffeine as Arabica. This may be an issue for some people when choosing their coffee.