Sonja Krivokapic

The differences between Arabica and Robusta coffee There are more than 100 coffee species around the world, but the most popular are the ones you've probably heard of – Arabica and Robusta. The reason for this is clear – these two are the primary types of coffee which are cultivated for the purpose of drinking. The differences between them are many – it's not just the name that sets them apart. People don't usually do research on coffees. However, a difference between Robusta and Arabica can be noticed right away, without any research done – you can taste the difference. Arabica usually tastes sweeter and less sour, while Robusta has a more rough, less sweet taste to it. That's because Robusta contains more caffeine, which has a more bitter taste to it. This difference is the obvious one. There are more. If you look at the beans, you'll see that Robusta beans are circular, while Arabica beans are oval. Arabica grows primarily in Africa and Papua New Guinea, while Robusta grows in Indonesia and Africa. Robusta is also cheaper to tend to on a farm because it's easy to grow and it's more resistant to insects. Also, it's pretty quick to cultivate it. That's the reason why many coffee makers and sellers decide on Robusta, although they wish they can have Arabica, which is more expensive and less used for massive consumption, regardless of what the label on the back of the coffee package says. So, when sellers' businesses make them produce more coffee, they will go for Robusta, especially when the market demand for coffee is high, as it is considered to be a less quality coffee and a filler coffee. That's why you'll find Robusta in an instant coffee and Italian espresso blends. Right after the World War II, when people couldn't afford expensive coffee due to money scarcity, but they still wanted to drink it, was the time at which Robusta was used for larger consumption and in order for sellers to lower their costs to make more profit, they didn't invest much in the quality of it. Such a perception of Robusta stuck, as it is widely considered to be a less quality coffee compared to Arabica. There is some truth to it because one of the finest quality coffees in the world are Arabica. But things are not that straightforward. Robusta is not inherently less good – it also has degrees when it comes to quality. So does Arabica – if you find a coffee in your grocery store that says Arabica, it doesn't automatically guarantee high quality. Maxwell House, for example, a commercial coffee, switched to Arabica in 2007 and the customers hardly noticed the difference. Besides, it all comes down to a matter of taste. Some people enjoy the more sour taste Robusta provides. The most important thing is not to take literally that Robusta has less and that Arabica has more quality to it. That way you might open doors to finding a more quality coffee for yourself, no matter which one you ultimately choose.