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Do you know the differences between arabica and robusta coffee?

Arabica and Robusta coffee are the two most common coffee species and have significant differences in terms of taste, cultivation and chemical profile.

Here are the three key differences between the them:

Flavour and aroma:

Arabica: Arabica coffee is generally considered to be of higher quality in terms of taste and aroma. It has a milder flavour profile, with notes of fruit, flowers and sugar. It is less bitter and less acidic compared to Robusta.

Robusta: Robusta coffee tends to have a stronger and more bitter taste, with a more earthy or nutty flavour profile. It is known for its higher caffeine content, which contributes to its more bitter and often less appreciated taste compared to Arabica.

Cultivation and disease resistance:

Arabica: Arabica coffee is more delicate and sensitive to climatic conditions and diseases. It requires a milder climate and higher elevation to grow properly. It is more vulnerable to pests and diseases, making it more expensive to grow.

Robusta: Robusta coffee is more resilient and can grow in a variety of climatic conditions. It is less susceptible to diseases and pests, making it a cheaper option for farmers.

Caffeine content:

Arabica: Arabica coffee contains less caffeine compared to Robusta, usually around 1% to 1.5%. This contributes to its milder and less bitter taste.

Robusta: Robusta coffee has a significantly higher caffeine content, usually around 2% to 2.7%. This gives it a stronger and more bitter taste, as well as a higher resistance to pests.

The choice between Arabica and Robusta coffee depends largely on personal preferences in terms of taste and preparation, as well as the growing conditions and the objectives of the coffee grower.


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