Coffee Varieties: Arabica vs. Robusta

You do not have to be a coffee connoisseur to have heard the terms arabica and robusta, and maybe you’ve wondered what all of the fuss was about. Coffee is just a simple bean, right? What could possibly be so complex about a seemingly simple caffeinated drink? Well, there absolutely is a difference between arabica and robusta coffee, and both have unique strengths and weaknesses. 

So, what is the difference between arabica and robusta coffee beans?

Coffee grows on trees and belongs to the Rubiaceae family, and more specifically the Coffea genus. These trees grow wild across the world and throughout tropical regions. Within the coffea genus, two species are cultivated for coffee production: coffea arabica (arabica) and coffea canephora (robusta).

Arabica and Robusta were Discovered Over 100 Years Apart

Arabica was classified in 1753 after being discovered in Ethiopia and then transported to Yemen, India, Java, and to the French Island of Bourbon just east of Madagascar. Robusta, on the other hand, originated in Western Africa and wasn’t classified until 1895. From Western Africa, robusta made its way to Java and remained relatively contained within India, Java, Sumatra, and Vietnam. Vietnam is the second largest exporter of coffee in the world, only second to Brazil. Arabica, by contrast, is grown throughout the world.

They Have Different Flavors and Caffeine Content

Arabica beans are appreciated for their complex flavors and tastes. Robusta is loved for its high caffeine content and for being more disease resistant. This is partly due to higher caffeine content, as it deters small pests. 

Do Consumers Love Arabica or Robusta More?

Coffea arabica accounts for 70% of the world’s commercially grown coffee, which equals about 7 million tons of roasted coffee every year. Robusta makes up the remaining 30%. In espresso blends, robusta usually makes up only a small portion, if any. While robusta is useful for its caffeine content and ability to produce good crema, espresso blends typically contain a majority of arabica for the best flavor.

Both arabica and robusta come from the same plant family, but have striking differences. Robusta may have more caffeine content, which is more desirable to some, but the coffee industry as a whole has come to celebrate arabica for its complex flavors and ability to highlight differences according to growing regions and their unique climates.

Source: Stephenson, Tristan. “Growing, Harvesting, and Processing Coffee.” The Curious Barista’s Guide to Coffee, New York City, Ryland Peters & Small, 2015, 23-27.