Arabica vs. Robusta

Almost every good coffee you drink in a café is Arabica. Robusta has a different reputation – and a different job. The difference begins right at the plant, high up on the mountain.

Arabica – the fine one

Arabica grows at altitude, often above a thousand metres. There the cherry ripens slowly, which yields complex aromas: fruit, blossom, sweetness and a fine, lively acidity. The plant is more delicate and yields less – yet almost all of the world's specialty coffee is this species. Around 60 percent of the global harvest is Arabica.

Robusta – the tough one

Robusta thrives in lower, warmer regions, stands up better to heat and pests, and delivers higher yields. It contains roughly twice as much caffeine as Arabica. In the cup it is bold, earthy and low in acidity, but produces plenty of crema. You'll often find it in espresso blends – for body and a stable crema – and in instant coffee.

And the varieties?

Within Arabica there are numerous types – varieties – such as Bourbon, Typica, Geisha, SL28 or Pacamara. Think of them like grape varieties in wine: each brings its own aromas and shapes the character on top of origin and processing. That's why good coffees often list not just the country, but the variety too.