What is Arabica Coffee? Arabica vs.

Robusta: 11
Tasty Differences
By: AuthorDena Haines

Posted onLast updated: June 8, 2022

Curious about the differences of arabica vs. robusta?

Arabica coffee is the world’s most popular type of coffee. In this post, we’re going to talk about all
things arabica – then you can decide if it’s actually better than robusta.

Table of Contents

What is Arabica Coffee?

With all the different kinds of coffee beans to choose from (not to mention all those wonderful coffee
drinks) you may be wondering what arabica coffee is – and how it affects your daily java.

What is arabica coffee?

Arabica coffee is a type of coffee made from the beans of the Coffea arabica plant.

Arabica originated in the southwestern highlands of Ethiopia and is the most popular kind of coffee
worldwide – making up 60% or more of coffee production in the world.

Second to arabica in popularity is robusta coffee which is made from the beans of the Coffea
canephora plant.

Why is it called “Arabica” coffee?

According to this article on ThoughtCo.com, it’s called arabica coffee because in the 7th century the
beans went from Ethiopia to lower Arabia.
In Ethiopia, the beans were being crushed and mixed with fat to be eaten as a stimulant by the
Oromo tribe.

But once they arrived in Arabia “coffee” was born. It was written about as a brewed beverage for
the first time by Arab scholars who said it helped them prolong their work hours. From there coffee
spread around the world.

If coffee beans were brewed into a delicious beverage for the first time in Arabia, it’s easy to see why
it’s called arabica coffee, and why it’s also known as Arabian coffee.

What does arabica coffee taste like?

High-quality arabica coffee should have a slightly sweet flavor, with hints of chocolate, nuts, and
caramel. You may also notice hints for fruit and berries.

There will be a slight/pleasant acidity and a little bitterness. Cold brewing coffee can help bring out
the sweet flavors of arabica even more.

The roast you choose will affect the degree to which you notice the flavors. The area and soil
composition the beans are grown can also affect the balance of the above flavors.

Storing coffee beans properly so they stay nice and fresh is a great way to help preserve those
yummy flavor notes.

Most of the coffee beans you see at the grocery store, market, coffee shop, and cafe – are arabica
coffee. Some brands will mix arabica and robusta coffee beans, especially espresso blends. But
the majority is arabica coffee.

So, all those yummy coffee drinks at your local cafe (including white coffee) yup, they’re probably all
arabica.

And when you’re deciding how to make coffee at home, grabbing a bag of arabica will give you the
best results.
How is arabica coffee grown?

The Coffea arabica or arabica coffee plant does not like harsh climates; it likes humidity and can’t
handle frost.

It prefers temperatures between 15°C and 24°C (59°F and 75°F) and likes to be grown in the
shade. Think subtropical.

It’s usually grown at elevations of around 1,900+ feet (600+ meters) above sea level. It likes to be
grown on hillsides and matures at about 7 years of age.

The plant grows to around 9-12 meters in the wild. When grown for commercial use, it can reach
about 5 meters tall but is usually kept at about 2 meters to help with harvesting.

The flowers are small and white, they smell like jasmine flowers, sweet and pretty.

The beans (which are actually seeds) are found inside of the berries that grow on this shrub-like
plant. The berries are harvested when they are “cherry” or deep-red/dark-purple, there are usually 2
beans in each berry.

Much like blueberries, the fruit of the arabica coffee plant does not ripen at the same time, so the
berries are best when picked by hand. If they are harvested before they are fully ripe the result is
an inferior coffee.

When the arabica coffee beans are removed from the berries there is also a “parchment coat” and a
“silver skin” that have to be removed.
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Where is arabica coffee grown?

Arabica coffee grows best in tropical climates around the equator. Some of the best coffee comes
from South America and Africa.

High-quality arabica can be found in the following countries:

• Costa Rica
• Mexico
• Guatemala
• Ecuador: This was my favorite coffee while living in Ecuador. Unfortunately, we can’t get
this here in Canada.
• Colombia
• Ethiopia
• Burundi
• Brazil
• Rwanda
• India
The above list is just a short list of some of the countries growing the arabica coffee bean. Brazil is
the largest producer of arabica coffee in the world.

Are there different kinds of arabica coffee beans?

The Arabica coffee bean has a large family from which dozens of varieties are cultivated.

Some of these varieties are distinctive of specific coffee-growing regions while other varieties are
grown in many areas around the world.

Here are some of the most common types of Arabica.

1. Typica: Typica is considered one of the first coffee varieties, from which other varieties
are grown today. It’s known for its clean, sweet cup. To produce a particular taste or
hearty plant, Typica is most often cross-bred with other varieties which you’ll see below.
2. Bourbon: Bourbon is also considered one of the first coffee varieties. The name Bourbon
looks like a well-known alcoholic beverage, but in this case, it’s a coffee bean that’s
pronounced Bor-BONN. Flavor notes include chocolate and fruit overtones. Many other
kinds of Arabica are produced by crossbreeding the Bourbon plant.
The following arabica varieties are all cross-bred from either Typica or Bourbon.
3. Caturra: Caturra is a natural hybrid of the Bourbon strain that was found growing in Brazil
during the early 1900s, but it flourishes better today in the higher altitudes of Central
America. This variety produces coffee with a light body and citric flavor.

4. Catimor: This variety is actually a crossbreed between Caturra and Timor, of which the
latter is a hybrid baby of Arabica and Robusta beans. Catimor inherited the harsh flavors
of the Robusta bean, but some strains that are grown in Nicaragua, El Salvador, and India
produce a more mellow flavor.
5. Catuai: A hybrid of Caturra and Mundo Novo (a Bourbon/Typica hybrid), the Catuai variety
is widely grown in Brazil and produces a tasty coffee with tangy acidity and subtle
sweetness.
6. Gesha: Originating near the town of Gesha, Ethiopia, but imported to Panama, this variety
is the new kid on the block that’s been quickly rising in the popularity ranks ever since it
 won top honors in the 2004 Panamanian Cup of Excellence competition. Growing at a high
altitude in the Central American tropics gives it a unique, delicate taste that brings to mind
tropical fruit, jasmine, and honeysuckle. Gesha (sometimes called Geisha) coffee is one of
the world’s most expensive types of coffee.
7. Jackson: Developed in the African countries of Burundi and Rwanda, the Jackson variety
is rapidly making a name for itself due to its delicate, acidic edge.
8. Jamaican Blue Mountain: Not only is Jamaican Blue Mountain an Arabica bean variety,
but it’s also the name of the mountainous region in Jamaica where it grows. (Although, it
also grows in Hawaii). It’s well-favored for its light body, creamy-smooth mouthfeel, and
mild flavor that offers just enough sweetness that you don’t need to add any sugar or
cream.
9. Jember: This Typica strain of Arabica is widely cultivated throughout Indonesia and
produces coffee known for a heavy body and rich, buttery feel, and a sweetness akin to
brown sugar and caramel.
10. Kent: A forerunner of Jember, Kent is another Indonesian strain. But, this variety produces
a lighter body and a delicate spicy/floral flavor.
11. Kona: Another of the world’s more expensive coffees is Kona. This unique coffee is
exclusively grown on the slopes of two volcanoes (Mauna Loa and Hualalai) in the North
and South Kona Districts of the Big Island. The climate, altitude, and rich lava soil all
together produce the features that Kona coffee is so famous for a light body and naturally
sweet and fruity flavor that hints at spices and nuts.
12. Maragogype: Nicknamed the “elephant bean coffee” because of its large bean size,
Maragogype grows in Brazil and offers a heavy, buttery body with hints of citrus/floral
flavors.
13. Maracatu/Maracaturra: A crossbreed between Maragogype and Caturra, this variety is
grown in the high altitudes of Central America and features a lively ripe fruit flavor.
14. Mocca/Mokha: This small bean grows in Hawaii and Yemen and yields a strong chocolate
flavor.
15. Mundo Novo: A natural hybrid between Bourbon and Typica from Brazil, this bean is
often used as a base for other popular varieties. On its own, it’s slightly bitter with a hint of
caramel sweetness.
16. Pacamara: The offspring of the Pacas and Maragogype beans, Pacamara grows in
Central America (especially El Salvador) and produces a coffee that’s balanced with sweet
acidity and floral flavors.
17. Pacas: This natural Bourbon mutation produces well in El Salvador and yields a cup that’s
both sweet and spicy with floral traces.
18. Pache: This variety grows in Guatemala and is known for its flat, smooth flavor that makes
it popular in coffee blends.
19. SL-34 and SL-28: These variety names look more like a scientific formula, but they are
the coffee beans that make up the majority of Kenya’s coffee exports. Commonly called
“blueberry bombs,” they are known for their fine, fruit/wine tastes.
20. Villa Sarchi: Developed near the Costa Rican town of Sarchi, this natural Bourbon hybrid
offers a medium body with refined acidity and pronounced fruit flavor.
21. Villalobos: Also grown in Costa Rica, Villalobos thrives in poor soil and yields a pleasing
balance of lively acidity and sweetness that’s just enough that you don’t need to add any
sugar or cream.
Now that we know a little bit more about arabica, let’s compare it with its opponent – Robusta.
Arabica vs. Robusta: 11 Differences

What’s the difference between the two heavy hitters in the world of coffee? Let’s do a little arabica vs
robusta comparison.

1. Arabica has less caffeine than robusta. Arabica contains 1.5% caffeine content whereas
robusta contains 2.7%. This may be a consideration for people concerned about the
negative effects of too much caffeine. Arabica would be a better choice in their case.
Caffeine also has a bitter flavor – which makes arabica less bitter than robusta.
2. Arabica contains more sugar than robusta. Arabica has almost twice as much sugar
content as robusta. The majority of people prefer sweet over bitter flavors, this probably
accounts for the difference in popularity.
3. Arabica contains more lipids than robusta. There are around 60% more lipids (fats, oils,
waxes, certain vitamins, hormones…) in arabica coffee.
4. Arabica flavor has higher acidity than robusta. This is much like the acidity which makes
wine taste good. It adds to the fruit, chocolate, and nutty flavors in arabica coffee. Robusta
is lower in this quality which lends to the woody or burnt rubber flavor.
5. Arabica is more popular than robusta. Arabica makes up 60% – 75% or more of
worldwide coffee production. Robusta makes up the other 40% or less.
6. Arabica has a more pleasant flavor than robusta. The flavor of arabica is described as
being rich with hints of chocolate, nuts, fruit, and berries. Robusta, on the other hand,
tastes bitter, earthy, and rubbery.
7. Arabica is more expensive than robusta. Arabica is more difficult to cultivate because of
how sensitive it is to the environment and the fact that it produces less per hectare than
robusta. It also tastes better which makes the demand higher. So it’s more expensive than
robusta.
8. Arabica is more fragile than robusta. Arabica prefers a consistent climate (no harsh
changes) and temps between 15 and 24 °C (59 and 75 °F) whereas robusta can handle
higher temps 18°-36°C (64-97°F) and harsher changes in climate. Arabica also prefers a
humid climate compared to robusta which can handle more direct sunlight and more
drastic changes in rainfall. Arabica usually grows at higher elevations and takes longer to
mature which adds to its full flavor. It’s also more susceptible to damage by pests than
robusta.
9. Arabica beans are shaped and colored differently than robusta. The arabica bean is
slightly larger with an oval shape, and the robusta is more round. The raw arabica bean is
also lighter in color than the robusta bean.
10. Arabica produces less per year than robusta. Per hectare, the arabica coffee plant
produces less per year than the robusta coffee plant. This makes arabica more expensive
to grow than its opponent.
11. Arabica beans smell different than robusta. The arabica coffee bean smells a bit like
blueberries before it’s roasted, the robusta smells kind of like peanuts.
Which is Better: Arabica or Robusta?

If you’re going with popular opinion (or my opinion): arabica is the better bean.

I hear that a very high-quality robusta coffee can be quite nice, but I haven’t tasted one yet.

In the past, a lot of instant coffee was made from robusta beans, which may explain why it has had a
bad reputation (at least in North America). But there have been improvements in the world of instant
coffee and the use of 100% arabica has improved the flavor.

But then again people like different things, perhaps you like instant coffee made from robusta, maybe
you like bitter, rubbery flavors. If that’s the case, you would probably say robusta tastes better.

If you’re deciding based on the caffeine punch then robusta is the clear winner.

So I guess the real answer to this question depends on how big of a jolt you want, or what your taste
buds tell you is delicious. For me, and the majority of human beans (get that bean joke there? Sad – I
know, but a girl can try) it’s arabica coffee.

What are the Benefits of Arabica Coffee?

There are over a hundred species of coffee out there, each with its own benefits.

But let’s focus on the benefits of arabica coffee, which may indeed be the same for other types of
coffee.
Arabica beans are popular for making iced coffee – because of their subtle flavors.

7 Benefits of Arabica Coffee

Here are some of the benefits of arabica coffee.

Arabica coffee:

1. is rich in antioxidants.
2. contains caffeine which can help you stay alert and focused
3. is low in calories (without added milk or sugar)
4. contains small amounts of vitamins and minerals – like niacin, magnesium, riboflavin,
manganese, and potassium
5. can help you stay hydrated (according to this study) because it’s 95% water
6. is said to have beneficial results when used in skin care products (moisturizes, smooths,
nourishes, and tones)
7. is comforting and yummy! Plus you get to enjoy the feeling of warmth in your hands as you
drink it from cool mugs you’ve collected on your travels (or, maybe that’s just me)
What is Robusta Coffee? Robusta vs Arabica: 12
Differences
By: AuthorDena Haines

Want to see a little robusta vs arabica action? Well, in this post we dive into robusta coffee, what it
is, and how it differs from arabica.

Robusta coffee is the second most popular coffee in the world, so if you’re a coffee lover – it makes
sense that you’d want to know all about it.

What is Robusta Coffee?

Given that there are over a hundred species of coffee, robusta has done well to become the second
most popular coffee on the world market.

So let’s take a look at what it is, and where it comes from.

What is robusta coffee? Robusta coffee is a type of coffee made from the beans (seeds) of
the Coffea canephora plant.
Robusta originated in central and western sub-Saharan Africa. It is the second most popular
coffee in the world, making up 40% of the worlds coffee production.

It comes second only to arabica (from the Coffea arabica plant) which makes up the remaining 60%
(or more) of coffee production worldwide.

Where does robusta coffee come from?

Robusta coffee is largely grown in the Eastern Hemisphere, mainly in Africa and Indonesia. The
largest producer is Vietnam.
 Robusta coffee growing in Vietnam

Coffea robusta has become a synonym of Coffea canephora which has two main varieties, C. c.
robusta, and C. c. nganda. These varieties are commonly referred to as robusta coffee.

It’s often used in instant coffee, and espresso blends. So when it comes to making coffee at home,
the method you’ll want to choose to bring out the best in robusta beans is espresso.

What does robusta coffee taste like?

Robusta coffee tastes earthy and is often said to have a bitter, rubbery/grain-like flavor, with a
peanutty aftertaste.

Doesn’t sound appealing, does it? But these flavors are not always present and if they are, may not
always be unpleasant.

It could depend a lot on the quality of the beans and the way they are roasted. For example, I tried
some Cannonball Coffee robusta, and while the beans smelled earthy, kind of like raw potatoes – I
didn’t notice it carried over in the flavor of the brewed coffee. Once brewed it smalled more like
molasses. It did have a bitter flavor, but bitter is not always a bad thing, especially if you’re a fan of
bitter dark chocolate which is what I tasted in this coffee.

Robusta coffee beans contain more caffeine and less sugar than arabica beans, and therefore taste
stronger and harsher than arabica.

Is robusta coffee good?

At this point you may be wondering if robusta tastes good – well, high-quality robusta is said to add
depth of flavor to an arabica/robusta blend, and a nice crema to espresso blends. But inferior
robusta is often described as tasting kinda like burnt rubber.

In espresso land (yes – I mean Italy) high-quality robusta is desired because of the crema and flavor
it adds to the espresso.
So if you like harsher, more earthy flavor notes, you may like a little robusta in your blend. Or, if
you’re after a nice thick crema on your espresso, then a high-quality robusta might just do the trick.

All About the Robusta Coffee Plant

The robusta coffee plant is a resilient little plant. It can withstand hot temperatures (30°C and over)
and full sun. It likes to stay hydrated and requires a lot of water to be happy & healthy.

It grows at low altitudes – sea level to 600 meters, and is resistant to insects and disease.

In the wild, it grows to around ten meters tall, but when grown for commercial use is pruned to a
height which makes harvesting easier, around five meters.

The flowers are white and smell sweet like jasmine.

The fruit of the robusta coffee plant turns deep red as it ripens, and takes around 6 to 8 months to do
so. The fruit does not all ripen at the same time, much like blueberries – there can be ripe and unripe
fruit on the same branch.
There are usually two coffee beans (seeds) inside each “cherry”, or ripe berry.

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How much more caffeine is in robusta?

If you’ve heard that there’s more caffeine in robusta than arabica, you’ve heard right. There’s around
twice as much caffeine in robusta.

Robusta vs Arabica Caffeine Content: The robusta bean is around 2.2- 2.7% caffeine, and the
arabica bean is around 1.2 – 1.5%.
That higher caffeine content is one of the things that makes the robusta coffee plant less susceptible
to pests and disease. The pests don’t like the bitter flavor, and the disease doesn’t like its
antimicrobial properties.

The higher caffeine in robusta also lends to a bitter flavor in brewed coffee. A cup of brewed robusta
contains around twice as much caffeine as a cup of arabica.

Where is robusta coffee grown?

As mentioned above the majority of robusta is grown in the Eastern Hemisphere, but some also
comes from South and Central America.

Top 13 Producers of Robusta Coffee

The following list is made up of some of the largest producers of robusta coffee:

1. Viet Nam
2. Brazil
3. Indonesia
4. India
5. Uganda
6. Malaysia
7. Côte d’Ivoire (Ivory Coast)
8. Thailand
9. Cameroon
10. Philippines
11. Madagascar
12. Guinea
13. Guatemala

If you see the above countries listed as the source of beans on a bag of coffee (especially countries
in Africa and Asia) there may be some robusta in the mix (unless it says that it’s 100% arabica coffee)
especially if it has a bitter/smoky flavor going on.

Robusta beans are sometimes added to bags of arabica as a filler (to save $$) or to achieve the
flavor notes it carries with it.

Like this bag (pictured below) from the Congo. I was pretty sure by the way the beans look, and taste
– that it was a blend of robusta and arabica. But when I contacted the roaster/importer, they
confirmed that it is not a blend – but 100% arabica. You’ll notice the different shapes in the beans –
suggesting different varieties – but it turns out that they are actually just different quality arabica
beans.
 The bean on the right looks like robusta – smaller, rounder, thicker… but it is actually just a different
grade of arabica. Robusta beans can be difficult to identify visually.

Robusta vs. Arabica: 12 Differences

There are a number of notable differences between these two main coffee contenders. Let’s take a
closer look by means of a robusta vs. arabica comparison.

Robusta coffee:

1. Needs to be cross-pollinated. This means that robusta blossoms need to be pollinated

with some pollen from a plant with a different genetic composition. Arabica is self-
pollinating.
2. Matures faster. Robusta produces fruit in around 2 years. Arabica takes around 4 years.
3. Contains more caffeine. Robusta has twice as much (or more) caffeine as arabica.
4. Tastes different. Robusta tastes more bitter than arabica. This bitter flavor is in part due
to the higher caffeine content. It’s also higher in chlorogenic acid (CGA) which has a bitter
flavor, it contains around 7-10% CGA, where Arabica has around 5.5-8%. CGA. There is
also about half the sugar content in robusta. Overall robusta is described as tasting earthy,
harsh, grainy, with hints of burnt wood/rubber, and an aftertaste of peanuts.
5. Is more resilient. The robusta plant is more resilient, it can withstand higher
temperatures, and does better in direct sun. Because of the higher caffeine and
chlorogenic acid content – robusta is also more pest and disease resistant than arabica.
6. Produces more. The robusta plant produces more coffee per hectare than arabica.
7. Costs less. Robusta is more resilient, matures faster, and produces more than arabica –
these factors make it less costly to grow. Those things, along with the less sought after
flavor also mean it costs less to buy, so some brands will use robusta as a filler, mixing it
in among the arabica beans.
8. Beans are different in size and color. Robusta beans are usually smaller, thicker and
rounder than arabica beans. They are also a little darker when raw.
9. Is younger. Robusta was “discovered” around 100 years after arabica, making it younger
on the world market.
10. Leaves are larger. The leaves of the robusta coffee plant are larger than those of the
arabica plant.
11. Is grown in the eastern hemisphere. Robusta is grown mainly in the eastern
hemisphere, whereas arabica is mainly grown in South America.
12. Has fewer chromosomes. Robusta has 22 chromosomes, arabica has 44.

Roasted robusta coffee beans