Arabica and Robusta

Arabica and Robusta are two types of coffee beans. Robusta comes from the Coffea canephora plant and constitutes approximately 30% of global coffee production, making it the second most popular type.

It is known for its strong, harsh, and deep flavor due to its high caffeine content, making it suitable for instant coffee. On the other hand, Arabica, the most widely produced bean, originates from the Coffea Arabica plant and is highly favored by coffee enthusiasts for its nuanced, aromatic, and sweeter taste. Arabica beans account for about 70% of the market, are of higher quality, and are more expensive.

The main differences between Arabica and Robusta lie in appearance and taste. Arabica beans are ovular, flat, and oilier, resulting in a sweeter and fruity taste. In contrast, Robusta beans are smaller, rounder, and less oily, leading to a harsher and more bitter flavor.

Robusta has a higher caffeine content (2.7%) compared to Arabica (1.5%), along with lower sugar and lipid concentrations. Arabica is more challenging to cultivate but is preferred for its taste, while Robusta is hardier, easier to grow, and has a higher yield due to its caffeine acting as a natural insect repellent.