Knowing the difference between Arabica and Robusta makes it much easier to choose the right coffee beans. These two coffee species together account for almost the entire world production, but they differ considerably in taste, caffeine content and price. In this article we list all the differences, so you know exactly which bean suits your coffee moment.
Two different coffee plants
Arabica and Robusta are two different species of the coffee plant. Arabica (Coffea arabica) grows at altitudes of 800 to 2,200 metres in a cool mountain climate, mainly in countries like Brazil, Colombia and Ethiopia. The plant grows slowly, is susceptible to diseases and requires a lot of care. That slow growth gives the bean time to develop complex flavours.
Robusta (Coffea canephora) grows at lower altitudes, up to about 800 metres, in warmer regions such as Vietnam, Indonesia and parts of Africa. As the name suggests, the plant is robust: it is more resistant to diseases, pests and heat, and delivers a higher yield. That makes Robusta cheaper to cultivate.
The difference in taste
The biggest difference is in your cup. Arabica is known for its soft, aromatic and slightly sweet taste. Depending on the origin, you will taste notes of fruit, flowers, caramel or chocolate, often with a subtle fresh acidity.
Robusta is considerably stronger. The taste is earthy, bitter and full-bodied, with notes reminiscent of wood, nuts and dark chocolate. The acidity is low and the body heavy. For purists who drink black filter coffee, Robusta can be too rough, but in espresso and milk-based coffee that strength comes in handy.
Caffeine and crema
Two practical differences at a glance:
- Caffeine: Robusta contains about 2.2 to 2.7 percent caffeine, Arabica about 1.2 to 1.5 percent. A cup of Robusta therefore gives you almost twice the boost.
- Crema: Robusta produces a thicker, more stable layer of crema on your espresso. That is why many Italian espresso blends contain a share of Robusta.
- Sugars and fats: Arabica contains more natural sugars and fats, which accounts for that softer, rounder taste.
The caffeine also partly explains the difference in taste: caffeine tastes bitter, so more caffeine means a more bitter cup.
The difference in price
Arabica is almost always more expensive than Robusta. The plant grows more slowly, yields less and often has to be hand-picked on steep mountain slopes. Robusta grows faster, can be harvested by machine and is less vulnerable. You see that price difference on the shelf: 100% Arabica coffee sits in the higher segment, while blends with Robusta are often more affordable. More expensive does not automatically mean better, though: what matters is which taste you enjoy.
Why blends often offer the best of both worlds
Many well-known Italian coffee brands deliberately choose a blend of Arabica and Robusta. Lavazza, Segafredo and Caffè Mauro combine the aromatic finesse of Arabica with the strength and crema of Robusta. The result is an espresso with a full body and a beautiful layer of crema that also holds up in a cappuccino. A brand like illy, on the other hand, opts for 100% Arabica and aims for a soft, refined taste. Neither choice is better: it is a matter of style and preference.
Which bean suits you?
Choose 100% Arabica if you love soft, aromatic coffee with subtle flavour nuances, for example for black coffee, lungo or filter coffee. Choose a blend with Robusta if you love a strong espresso, drink a lot of cappuccino or latte, or value a solid layer of crema. The most fun, of course, is trying both and tasting the difference yourself. In our collection of coffee beans you will find both 100% Arabica and Italian blends from brands like illy, Lavazza and Segafredo. Browse the range of coffee beans and discover which side of the spectrum becomes your favourite.
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