Category: Green coffee

If you’ve ever looked at a bag of coffee beans, you’ve likely seen the words "Arabica" or "Robusta" on the label. But what do they actually mean? These are the two primary species of coffee grown worldwide, and they differ in flavour, growing conditions, and even caffeine content. If you're serious about coffee, it helps to know the difference.

Arabica: The High-End Choice

Arabica beans (Coffea arabica) are often considered the superior species, making up around 60-70% of the world’s coffee production. Grown at higher altitudes in cooler climates, Arabica plants are more delicate and require careful cultivation.

Characteristics of Arabica:

• Flavour: Sweeter, with complex acidity and floral, fruity, or nutty notes.
• Caffeine: Lower caffeine content (~1.2-1.5%).
• Shape: Oval-shaped with a curved crease in the middle.
• Price: More expensive due to its delicate growing requirements.

Arabica is the go-to for specialty coffee because of its nuanced flavours and balanced acidity. If you're into lighter, fruitier coffees, you'll want to stick with Arabica-dominant blends or single origins.

Robusta: The Bold Underdog

Robusta (Coffea canephora) is a hardier, more resilient species, mainly grown in lower-altitude regions like Vietnam, Indonesia, and parts of Africa. It’s easier to cultivate, resistant to pests, and produces higher yields, making it a cost-effective choice for farmers.

Characteristics of Robusta:

• Flavour: Strong, bold, often described as earthy or nutty, with a bitter edge.
• Caffeine: Higher caffeine content (~2-2.7%), giving it a more intense kick.
• Shape: Smaller, rounder beans with a straight crease.
• Price: Generally cheaper due to its ease of cultivation.

Robusta is common in instant coffee due to its affordability. While it gets a bad rep for being "inferior," high-quality Robusta can produce fantastic, full-bodied coffee with chocolatey notes.

The Robusta Revival

Recently, specialty roasters have started to champion high-quality Robusta, working with farmers to improve processing methods and highlight its potential. Some roasters are experimenting with single-origin Robustas that showcase unexpected sweetness and complexity, challenging the perception that Robusta is only suitable for cheap, mass-market coffee. With climate change making Arabica harder to cultivate, many in the industry believe Robusta could play a bigger role in the future of specialty coffee.

Important Varietals to Know

Within Arabica and Robusta, there are many different varietals, each with unique characteristics. Here are a few worth noting:

Arabica Varietals:

• Typica – The original Arabica variety, known for its smooth, balanced flavour.
• Bourbon – Sweeter with pronounced acidity and caramel notes.
• Geisha – A rare, highly sought-after varietal with jasmine, citrus, and tea-like characteristics.
• SL28 & SL34 – Common in Kenya, known for bright acidity and wine-like complexity.
• Caturra – A natural mutation of Bourbon with a bright, citrusy profile.

Robusta Varietals:

• Nganda – Grown mainly in Uganda, known for its bold and earthy flavour.
• Erecta – A higher-yielding Robusta variety with a stronger bitterness.
• Conilon – A Brazilian-grown Robusta, often blended into espresso for added intensity.

Which One Should You Choose?

If you love bright, fruity, and complex coffee, Arabica is your best bet. If you prefer strong, bold flavours with a caffeine punch, a Robusta-heavy blend might be for you. Many espresso blends use a mix of both to balance sweetness and body.

The key takeaway? Good coffee isn’t just about Arabica vs. Robusta—it’s about the quality of the beans and how they’re grown, processed, and brewed. Try different varietals and origins to see what suits your taste best!