Botanists have described 133 species in the Coffea genus, but two dominate the coffee trade: arabica and robusta. If you’re comparing arabica vs robusta, the main differences are flavour, caffeine content, growing conditions and price. Knowing what’s in your coffee bag matters because the species helps shape the character of your brew.
At Colbergcoffee, we use both species. We sell arabica as single-origin coffees and use it in our blends. Robusta goes into blends designed mainly for espresso and milk-based drinks. Below, I’ll explain how these species differ, why roasters combine them and what you should know about two rarer coffees: liberica and excelsa.
Coffee species vs varieties: what’s the difference?
Species and varieties are not the same thing. A species is a category in botanical classification, such as Coffea arabica or Coffea canephora, commonly known as robusta. Bourbon, Typica, Geisha and SL28 are varieties of arabica.
Here, we’ll focus on coffee species. If you want to explore the differences between Bourbon, Typica and Geisha, take a look at our guide to coffee varieties.
Arabica: characteristics and flavour
Arabica (Coffea arabica) is the most widely cultivated coffee species in the world. It originates from the highlands of Ethiopia. It grows best in a relatively cool climate, usually at elevations of around 1,000 to over 2,000 metres above sea level. It’s grown in countries including Ethiopia, Kenya, Colombia, Brazil, Guatemala, Honduras and Peru.
Arabica often has more sweetness, more noticeable acidity and a more complex aroma than robusta. Depending on the coffee, you might taste chocolate, nuts, caramel, fruit, citrus or floral notes. Arabica dominates the specialty coffee market, although fine robusta also exists. Arabica is more demanding to grow. It’s less tolerant of high temperatures, certain diseases and some pests, and its yields can be lower than robusta’s. These are some of the reasons for its higher average price, alongside production costs, quality and market conditions.
The label “100% arabica” on a coffee bag only tells you which species it contains. It doesn’t guarantee bean quality, freshness or good roasting. You’ll find single-origin coffees and blends without robusta in our 100% arabica category.
Robusta: characteristics and flavour
Robusta is the common name for Coffea canephora. It originates from Central and West Africa. It grows well in warmer climates, usually at lower elevations than arabica, often up to around 1,000 metres above sea level, although some plantations are located higher. The largest producers of robusta are Vietnam, Brazil, Indonesia, Uganda and India.
Robusta is more tolerant of high temperatures, certain diseases and some pests. It often produces higher yields and is generally cheaper to grow than arabica. In the cup, it usually has less sweetness, more bitterness, a heavier body and notes of cocoa, nuts, grains or earthiness. On average, it also contains nearly twice as much caffeine.
Robusta often has low perceived acidity. That doesn’t mean every robusta tastes the same. Carefully grown and processed robusta can also have pleasant fruity notes. Unpleasant sourness in cheap coffee may come from defects in the beans, poor processing or mistakes during roasting and brewing.
Robusta doesn’t automatically mean low-quality coffee. More producers are now carefully selecting and processing robusta beans. The best lots, known as fine robusta, can be evaluated using separate quality standards, including the Q Robusta programme. A well-chosen robusta can be a valuable ingredient in an espresso blend.
Arabica vs robusta: side-by-side comparison
| Feature | Arabica | Robusta |
|---|---|---|
| Botanical name | Coffea arabica | Coffea canephora |
| Growing altitude | Usually around 1,000-2,000 m above sea level | Usually up to around 800 m above sea level |
| Caffeine content in the bean | Around 1.2-1.5% | Around 2.2-2.7% |
| Acidity | Medium to high | Low |
| Bitterness | Lower | Pronounced |
| Typical flavour notes | Chocolate, caramel, fruit, flowers | Cocoa, nuts, grains, earthy notes |
| Body | Medium, depending on processing and roasting | Full, heavy |
| Disease resistance | Low | High |
| Bean shape | Oval, with a curved centre crease | Rounder, with a straight centre crease |
| Green coffee price | Higher | Lower |
The caffeine content of the beans alone doesn’t tell you how much caffeine will end up in your cup. The coffee dose, brewing method and serving size also matter. You’ll find more details in our article on caffeine in coffee.
Why do roasters blend arabica and robusta?
Combining arabica and robusta can create a flavour profile that’s difficult to achieve with either species alone. Robusta often adds body, bitterness and intensity to espresso while reducing the blend’s perceived acidity. It also helps produce a thicker, longer-lasting crema. Arabica can contribute more sweetness, acidity and complex aromas. The final flavour depends on the proportions, bean quality and roasting method.
We list our blend ratios in arabica/robusta order. At Colbergcoffee, we offer several combinations:
- 80/20, for example Good Morning and Mieszanka Kołobrzeska. With arabica making up most of the blend, the flavour is milder, while a small amount of robusta adds intensity. A good choice for cappuccino.
- 70/30, for example Mieszanka Kapitańska. Low acidity, pronounced bitterness and notes of dark chocolate and walnut.
- 50/50, Sycylia Espresso. Half arabica and half robusta. An intense blend with a heavy body, created for classic Italian espresso.
- 20/80, Dawny Kołobrzeg. With robusta making up most of the blend, expect high intensity, strong bitterness and low acidity. A choice for people who enjoy a bold coffee flavour.
Robusta is sometimes added to blends to reduce production costs. But that doesn’t mean every blend containing robusta is inferior. What matters is the quality of both species, their proportions and how they’re roasted. You can explore our options in the coffee blends category.
Other coffee species: liberica and excelsa
Liberica (Coffea liberica) originates from West Africa. It’s also grown in Southeast Asia, including the Philippines and Malaysia. Its beans are large and often irregular in shape. The flavour can include woody, smoky and fruity notes. Outside its growing regions, liberica is much less common than arabica or robusta.
Excelsa was classified as a variety of Coffea liberica for many years. However, research published in 2025 confirmed that it should be recognised as a separate species, Coffea dewevrei. Kew now also follows this classification. Excelsa is grown in parts of Southeast Asia, among other regions. Its flavour can include fruity notes and pronounced acidity.
Scientists are also studying wild coffee species that may tolerate higher temperatures better than arabica. These plants could help coffee farming adapt to a changing climate. You can read more in our article on how climate change affects coffee flavour.
Arabica vs robusta: which coffee should you choose?
- Do you drink black coffee brewed with a pour-over dripper, AeroPress or Chemex? Start with 100% arabica, preferably light or medium roasted. It’s an easier way to explore its fruity, floral and sweet notes.
- Do you drink espresso or cappuccino? Try an 80/20 or 70/30 blend. The addition of robusta can increase the coffee’s intensity, helping its flavour stand out more clearly when mixed with milk.
- Don’t like acidity? Choose a blend containing robusta or a mild, medium-roasted arabica from Brazil or Peru. You can also check our ranking of low-acidity coffees.
- Want to reduce your caffeine intake? Start with 100% arabica, which generally contains less caffeine than robusta. If you want a really low caffeine content, choose decaf coffee.
The best coffee is the one you enjoy drinking. Species matters, but it doesn’t determine everything. Origin, variety, processing, roasting and brewing method are just as important. We explain these factors in more detail in our article on where coffee flavour comes from.
Frequently asked questions about coffee species
How many coffee species are there?
According to Kew Gardens’ Plants of the World Online database, the Coffea genus currently includes 133 accepted species. Two dominate global coffee trade: arabica (Coffea arabica) and robusta (Coffea canephora). Liberica (Coffea liberica) and excelsa (Coffea dewevrei), now recognised as a separate species, are also cultivated on a smaller scale.
What’s the difference between arabica and robusta?
Arabica usually grows at higher elevations and more often has a sweeter, more complex flavour profile with noticeable acidity. Robusta is generally more resilient, more commonly grown at lower elevations and usually cheaper. It typically has more bitterness, a heavier body and lower perceived acidity. On average, it also contains nearly twice as much caffeine.
Which has more caffeine, arabica or robusta?
Robusta. Arabica usually contains around 0.8-1.7% caffeine by dry bean weight, while robusta contains approximately 1.5-2.7%, sometimes more. On average, robusta has nearly twice as much caffeine. However, the amount in your cup also depends on the coffee dose, brewing method and serving size.
Is robusta coffee acidic?
Robusta often has low perceived acidity and more pronounced bitterness than arabica. Cocoa, nuts and grain-like notes can dominate its flavour. However, some high-quality robustas also have pleasant acidity. An unpleasant sour taste may result from bean defects, processing problems or mistakes during roasting and brewing.
Does 100% arabica mean good coffee?
Not always. The label only tells you which species the beans belong to. Quality also depends on origin, variety, processing, roasting and freshness. Poor-quality arabica or beans stored for too long can taste worse than a well-made blend containing robusta.
What are arabica and robusta blends best for?
Arabica and robusta blends often work well for espresso, milk-based coffees, moka pots and automatic coffee machines. Robusta can increase body, bitterness and intensity while helping produce a longer-lasting crema. This can make the coffee flavour more noticeable after adding milk. For pour-over brewing, 100% arabica is more commonly chosen, although well-prepared robusta can also make a delicious cup.
What does an 80/20 ratio mean on a coffee bag?
An 80/20 ratio means 80% arabica and 20% robusta, provided the producer lists the species in that order. The same principle applies to 70/30 or 50/50 blends. A higher proportion of robusta often means stronger bitterness, a more intense flavour, a heavier body and lower perceived acidity. However, the final taste also depends on bean quality and roast level.
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