Arabica vs Robusta

ARABICA vs ROBUSTA.

A widely discussed topic in the world of coffee. But how well do we know them??

Many of us in and around the coffee industry are familiar with the two types of coffee bean: Arabica and Robusta. It’s also known that companies use the two coffees for different purposes.

But what are the main differences between the two?

Let’s get into it.

Different climates

Both types of coffee grow in a similar way but in different climates and with different requirements. Robusta firstly, is your ever reliable friend; resilient and tolerant.

Arabica on the other hand is generally more high maintenance; in need of a more specific environment.

Robusta coffee plants grow at lower altitudes – up to 800 metres – and can withstand both higher temperatures and various pests/diseases. The ability to grow at lower altitudes and in a wider array of climates allows for the bean to be farmed easier, resulting in more cost-efficient business.

The commercial coffee industry loves this!

The Robusta plant is said to have been first discovered in Congo (Mid-Western Africa) and has since been cultivated and farmed worldwide, from South America all the way to Eastern Asia. The largest supplier of Robusta coffee is now Vietnam, which rivals it’s cousins all the way over the Pacific to Brazil.

Arabica coffee plants on the other hand typically grow – between 600 and 1500 metres. It’s not impossible for Arabica to be grown at lower, or higher altitudes however it is uncommon and harder to farm. This results in the cost of Arabica being higher.

With this being said, about three quarters of coffee sold worldwide is Arabica. Very popular!

The Arabica plant is said to have originated from Ethiopia (Eastern Africa) and first distributed over the Red Sea channel to Yemen. Such a discovery that has somehow lead to the invention of the North American classic many years later, the Caramel Macchiato. I’m sure that’s what they had in mind in the 15th Century.

The largest supplier of Arabica coffee is Brazil, with over 2 million metric tons each year. This is due to the right amount of constant sunlight and rainfall almost all year round.

Inside the bean

With so much that differentiates the two coffees, there is an awful lot of nerdy chatter that can be had with regards to comparing the two.

So let’s keep it simple:

Flavour

It’s easy to say that “Coffee tastes like coffee”. And people would be correct by saying that. But if presented with the option of 100% Robusta, 100% Arabica, and a 50/50 blend…the majority would have a preference as there are slightly alternate flavour profiles.

Robusta can usually be described as Earthy, Bold, sometimes even Chocolatey. These are all flavour notes that are typical with roasted Robusta. Often when compared to Arabica, Robusta coffee has a thicker mouthfeel and a more full-bodied flavour, most would associate this with “Strength”.

This is because Robusta offers a simpler, neutral and even bitter taste. There may not be as much to work with but that is the same reason as to why a lot of commercial companies utilize it.

Arabica can be described in a variety of ways due to it’s more complex and vibrant flavour profile. Although Arabica beans do vary a lot across the world, they do share some common factors. Most Arabicas offer a less bitter, more acidic finish to them and overall have a lighter body compared to Robusta. Arabica is highly sought after due to its variety of flavours presented and its flexibility when roasting.

Nutrition

The science behind what makes a coffee bean what it is and how it produces the flavour it does, honestly sometimes baffles me (Even to this day whilst giving training and sourcing great coffee, I get asked questions that elude me).

With an array of resources online and books from the likes of Folmer, Hoffman and many others, understanding coffee is more and more accessible to the consumer now than ever.

Two big differences worth mentioning between Robusta and arabica is caffeine content, and sugar content. Arabica contains about 1-2% caffeine by weight and usually doesn’t vary as much. Robusta on the other hand, contains almost double the amount of caffeine by weight. Combine this with its bold flavour profile, you can see why commercial loves Robusta. A little goes a long way.

With sugar content, Arabica boasts to have about twice the amount of sugar by weight than Robusta. These sugars are absorbed and developed within the beans during the roasting process.

Appearance

The Robusta bean is typically short and round. Not necessarily rough to the touch but certainly not as smooth as the Arabica bean. Robusta when it splits into two also remains quite straight down the middle as if cut with a knife.

Arabica whereas, is a bit fancy let’s be honest. A longer, more ovular shape with a smoother surface.

When split, the Arabica bean presents itself s more curved inside, similar to an S shape.

Conclusion

Every variety of coffee is different from the next, after all there are over 100 species in the world as we know and we are finding out how to process and consume them in ever changing ways.

It’s good to draw comparisons however it’s not really a contest when both Robusta and Arabica offer very different applications in the world of coffee. It’s down to personal taste; whether it be one, the other, or even a harmonious blend of both.