There are two distinct plant species: Coffea arabica and Coffea canephora, the latter known as robusta. Everything else stems from these two.

Almost everything written about them concludes with the same idea — arabica is better — but that falls short. The reality is more interesting, especially in Spain.

The Differences, One by One

In the cup

Arabica has more sugars and oils. This gives it balanced acidity, natural sweetness, and a wide range of nuances: fruit, flowers, nuts, chocolate, citrus. It can be enjoyed black, without sugar.

Robusta is more bitter and less acidic, with earthy, woody, and toasted nut notes. It has a heavier body and fewer nuances.

In caffeine content

Approximately double in robusta: around 2.2-2.7% compared to 1.2-1.5% in arabica.

And that caffeine isn't there by chance: it's the plant's natural insecticide. This is why robusta resists pests that would devastate an arabica plantation.

In cultivation

Arabica needs altitude — between 900 and 2,000 meters —, mild temperatures, and shade. It is delicate, yields less per plant, and is vulnerable to rust.

Robusta grows at lower altitudes, tolerates heat and humidity, and produces more. This makes it cheaper: it's not a worse raw material, it's just easier to cultivate.

In the bean

If you have them in front of you, they can be distinguished at a glance. Arabica beans are elongated and flattened, with a central groove curved in an S-shape. Robusta beans are rounder and their groove is straight.

The Spanish Misunderstanding

Here's what almost no one explains, and it's what truly matters if you buy coffee in Spain.

Robusta and torrefacto are not the same, but they are constantly confused.

Robusta is a plant species. Torrefacto is a roasting method: sugar is added at the end of the process, which caramelizes and coats the bean. It was invented to preserve coffee longer in times of scarcity, and it was applied mainly to cheap robustas.

That burnt sugar is what provides the harsh bitterness and burnt aftertaste that many people associate with robusta. It's not the plant: it's the roast.

A naturally roasted and well-processed robusta doesn't taste like that. It tastes of cocoa, nuts, and toasted cereal, with body and a dense crema.

Why robusta is in almost all espressos

A 100% arabica espresso can fall short on crema. Robusta provides more soluble solids and more retained CO₂, which results in a denser, hazelnut-colored, and more persistent crema.

That's why Italian tradition — and Spanish tradition — uses blends. 15-20% robusta in an espresso blend adds body and crema without overpowering the nuances of arabica.

And something that is changing

Climate change is narrowing the areas where arabica thrives: the average temperature is rising, and rust is advancing into altitudes it previously didn't reach.

In parallel, fine robusta has emerged, cultivated and processed with the same care as specialty coffee. The results are surprising and are forcing the industry to re-evaluate its prejudice.

Ten years from now, the conversation will probably not be about which is better, but what each contributes.

How to Read a Label

"100% arabica" states the species, not how good it is. A mediocre arabica that is poorly roasted is worse than a good robusta.

"Blend" without percentages can be anything. If the manufacturer doesn't state the proportion, it's usually because it's not in their best interest.

"Natural roast" is what you should really look for. It means no added sugar, whether it's arabica, robusta, or a blend.

In our range

Our 100% Arabica Coffee is one hundred percent naturally roasted arabica, from the Brazilian Cerrado at 988 meters. Well-rounded, with nutty and chocolate undertones. To be enjoyed black to appreciate the nuances.

Our Arabica Blend Coffee contains 80% arabica and 20% robusta, also naturally roasted. That 20% is exactly what gives it the dense crema and body you look for in an espresso or an Italian moka pot.

Both are naturally roasted. Neither contains torrefacto.