Arabica vs. robusta
The two commercially dominant coffee species, and how they typically differ in growing conditions and cup character.
| Aspect | Arabica | Robusta |
|---|---|---|
| Typical growing altitude | Generally higher altitude | Generally lower altitude |
| Commonly associated acidity | Generally higher acidity | Generally lower acidity, heavier body |
| Caffeine content | Generally lower per bean | Generally higher per bean |
| Common use | Majority of speciality coffee | Common in espresso blends (for crema/body) and instant coffee |
Which should you choose?
Robusta is not simply 'lower quality' arabica — it is a different species with its own agronomic advantages (hardier, higher-yielding) and a distinct flavour profile that some blends and traditions specifically call for. Which is 'better' depends entirely on what the drinker wants from the cup.