Arabica vs. Robusta - What’s the Difference?

The first time I heard of Arabica and Robusta coffee was in 2014 when I was volunteering on a coffee farm in Costa Rica. As I was on my hands and knees, planting a coffee tree into the ground, the employee talking to me emphasized that they solely produced Arabica and not Robusta. I was intrigued, thinking that there was just one coffee. However, I was very wrong. The main two types are Arabica and Robusta. Today we will cover some of the major differences between the two.

Arabica

1. Comes from the coffee arabica plant, originating from Ethiopia

   The plant, coffee Arabica, originated in Ethiopia. However, the fruit and seed was originally eaten as a food. The first roasted Arabica beans and brewed cup of coffee took place in Arabia, which is where it is assumed coffee Arabica was named.
   

2. Contains 60% more lipids and twice the sugar as Robusta

   Due to the complex chemistry of coffee Arabica, the bean has a large range of desirable flavors. This is a contributor as to why farms, baristas, and customer tend to view arabica coffee as superior to Robusta coffees.
   

3. Has a variety of flavors from floral, fruity, chocolaty, and many more

   The bean can produce a drink that tastes like blueberries, cocoa, roses, etc. The Specialty Coffee Association produced the Coffee Taster’s Wheel based on in-depth scientific research on coffee flavors.
   

4. Used in cafes as high quality coffee

   Arabica is perceived as a high-quality coffee. It is served in cafes, used in competitions, and tends to come at a high price. Arabica coffee is valued for its superior taste, and has created a culture for coffee that goes further than the desire for a quick caffeine buzz.

Robusta

1. Coffea canephora plant, originating from Ethiopia after Arabica

   Robusta and arabica both originated in Ethiopia and are now grown around the world. Brazil and Vietnam are by far the largest producers of Robusta coffee.
   

2. Contains more caffeine at 2.7% compared to Arabica at 1.5%

   Robusta coffee has nearly twice the caffeine content of arabica coffee. This contributes to the idea that dark coffee has more caffeine; however, that’s not always true. Dark roasted Arabica beans tend to have less caffeine than light (blonde) roast Arabica beans.
   

3. Typically a dark, bitter, or even chemical flavor

   Robusta coffee has the stereotypical bitter flavor that people think of when drinking coffee at Waffle House. Even though Robusta tends to have an undesirable taste, people may prefer it when compared to Arabica due to its low acidity.
   

4. Used in instant coffee, espresso, Vietnamese coffee, and low quality coffees

   Due to the dark flavor of Robusta coffee, it’s typically a lot cheaper than arabica. This makes it easy to use in instant coffee, coffee blends, and cheap coffee such as Maxwell House. My favorite way to enjoy Robusta is Vietnamese iced coffee which uses condensed milk to cover up the dark taste.

Conclusion

Overall, for most coffee drinkers, Arabica coffee is the way to go for a high-quality tasting cup. If you’re the kind of coffee drinker that is looking for a cheap buzz, Robusta is the coffee for you. Its important to understand the difference between the two coffees to know what to expect when drinking your daily cup. Comment below what your favorite coffee is! Until the next update, let’s keep making a difference!