Coffee species
Arabica and robusta are the two main coffee species, but it is estimated that there are more than 120 coffee species, most of which are not widely grown or drunk. Interesting niche species that are cultivated include liberica and excelsa, but they account for only a small percentage of world coffee production. These species each have their own flavour characteristics and differ in many respects. In this post we look at the similarities and differences between arabica and robusta.
Arabica
Arabica coffee (Coffea arabica) is the most popular coffee species in the world. It grows at altitudes from 800 to over 2,000 metres above sea level and is cultivated in mountainous areas in countries such as Colombia, Brazil, Ethiopia, Costa Rica, Kenya, Panama and Tanzania. The cherries are elongated and red or yellow. Arabica has a delicate, sweet flavour with floral, citrus, chocolate and nutty notes. It is a coffee with a low caffeine content.
Freshly roasted arabica coffees
Robusta
Robusta (Coffea canephora) is the second most popular coffee species in the world. It grows at lower altitudes, usually below 600 metres above sea level, mainly in Africa, Asia and Brazil. Robusta has a stronger, more bitter flavour than arabica and contains more caffeine. It is also more resistant to diseases and pests than arabica, which makes it easier to grow. It has a stronger aroma, with earthy and nutty notes.
Remember: robusta is not usually SOUR! That is a commonly repeated myth.
Arabica and robusta blends <3
Why are the two species blended together? It is a fairly common question, often not asked out loud, but perhaps you have just asked it yourself, dear reader. So here is an honest, if not clear-cut, answer.
Blends are made to balance flavours. It is often hard to achieve balance (between acidity, sweetness and bitterness) through the roast profile alone (how dark the coffee is roasted and how). That is why roasters play with adding robusta (most often) to arabica. Classic blends are 80/20, 70/30 or 50/50, where for example 70/30 means 70% arabica and 30% robusta. We roast a coffee like that too: it is our Captain’s Blend. It has low acidity, a noticeable bitterness and aromas of dark chocolate and walnut. But to get to the point: if arabica is usually more acidic and robusta more bitter, the right proportions make it fairly easy to reach the acidity and bitterness you are after. But that is not all.
Part of the coffee market is big corporations, and there flavour matters less than lowering the price.
Robusta is usually the cheaper coffee, so by adding robusta a producer lowers the cost of the raw material. Things look a little different at roasteries using fine robusta, a higher-quality robusta that is selected and processed in a way meant to improve what the drinker tastes.
Try freshly roasted coffee with added robusta
Other coffee species
And what about the less commonly grown species? Remember, there are estimated to be more than 120 of them. You rarely come across them in Europe, unless someone goes to a lot of trouble to import them. The species worth mentioning are liberica and excelsa, so here is a quick word on each.
Liberica (Coffea liberica) grows mainly in Africa and the Philippines. Liberica beans are large and irregular, and the plant is more resistant to disease than arabica and robusta. It also has a distinctive flavour, described as smoky, earthy and slightly sour.
Excelsa (Coffea excelsa) grows mainly in South-East Asia and East Africa. Excelsa has a distinctive flavour that combines fruity, tart and floral notes. It is relatively rare and hard to find outside the countries where it is grown.
So what are the differences between arabica and robusta?
Mainly flavour and caffeine content.
To sum up, there are fundamental differences between arabica and robusta. Arabica is harder to grow but gives a more distinctive and delicate flavour. Robusta has a stronger flavour and contains more caffeine than arabica. On caffeine: arabica contains about 1% caffeine, while robusta contains about 2.7%. That means a cup of robusta has almost three times as much caffeine as a cup of arabica. For people who want to avoid a large dose of caffeine, arabica is the better choice.
The best choice is the coffee beans you find tastiest! There is no single best coffee; each of us perceives flavour a little differently and has different preferences. Some like arabica, others robusta, and that is how it will stay. Drink what you enjoy, dear reader.
At our roastery in Kołobrzeg we use both species, mainly for our own blends. Try not to fall in love with the flavour. Have a look at our coffee beans.
