Arabica vs Robusta
When you start learning about coffee, you quickly hear about Arabica and Robusta . But what are the real differences between these two great coffee varieties? Taste, cultivation, price, quality... Here's everything you need to know to better understand what's in your cup.
Two main species, two worlds
Coffea Arabica and Coffea Canephora (better known as Robusta) are two different coffee species. Each has its own unique botanical, flavor, and economic characteristics.
- Arabica : Native to Ethiopia, Arabica grows at high altitudes and requires specific climatic conditions. It represents approximately 60 to 70% of global production.
- Robusta : Native to Central Africa, Robusta is more disease-resistant, grows at lower altitudes, and tolerates heat better. It is mainly grown in West Africa and Southeast Asia.
The main differences
| Criteria | Arabica | Robusta |
|---|---|---|
| Taste | Sweet, fruity, complex acidity | Full-bodied, bitter, earthy notes |
| Caffeine | 0.8% to 1.5% | 1.7% to 3.5% |
| Cultivation altitude | 600 to 2000 meters | 0 to 800 meters |
| Disease resistance | More fragile | Very resistant |
| Average price | Higher | Lower |
| Typical use | Specialty coffee, high-end espresso | Industrial blends, instant, strong espresso |
And in a cup, what difference does that make?
Arabica is prized for its aromatic complexity. Depending on its origin and preparation, it can develop floral, fruity, chocolatey, or spicy notes, often with an elegant acidity. Robusta, on the other hand, offers a stronger, more rustic taste, sometimes with notes of wood or rubber, and a marked bitterness.
In espresso, a little robusta is sometimes added to give more body and crema to the cup, but in specialty coffee, pure Arabica is largely favored for its finesse.
Why is Arabica considered to be of higher quality?
Arabica is more difficult to cultivate: it is susceptible to diseases (such as coffee rust), requires high altitudes, and requires constant care. This makes it a rarer product, more expensive to produce, and with more subtle flavor qualities.
Robusta, being less demanding, allows for higher yields and less expensive cultivation, which explains its presence in many industrial coffees and instant coffees.
Can you find good robustas?
Yes, some carefully cultivated robustas (particularly in Vietnam and Uganda) are now developing much more pleasant profiles than before. But they remain a minority in the specialty coffee market, where priority is often given to the aromatic purity of the Arabica.
Conclusion
Understanding the difference between Arabica and Robusta allows you to better choose the coffee you want: sweetness and finesse for Arabica, strength and bitterness for Robusta. In all cases, the final quality also depends on the care taken in growing, harvesting, processing, and roasting. Because a poor Arabica will always be less interesting than a well-crafted Robusta.
