What is the difference between Arabica and Robusta coffee?
TL;DR
Arabica accounts for about 60% of world production: more aromatic, more acidic, less caffeine. Robusta is more resilient, has more caffeine and produces more crema. Specialty coffee is almost exclusively Arabica, often from a single origin.
Arabica and Robusta are the two main species of coffee cultivated worldwide. Arabica accounts for about 60% of global production and is used for quality coffees: it contains less caffeine (1 to 1.5%), more complex aromas, and finer acidity. Robusta contains 2 to 2.7% caffeine, has a more bitter and earthy taste, and is mainly used in industrial espresso blends and instant coffee.
Arabica: Key Characteristics
Arabica (Coffea arabica) grows at high altitudes, between 600 and 2,200 meters, in equatorial areas with mild temperatures. It is more delicate than Robusta: susceptible to diseases, temperature variations, and drought. Its slow maturation allows it to develop complex sugars and a rich aromatic palette.
In the cup, Arabica offers a wide variety of aromas depending on its origin: fruity, floral, chocolate, nutty, and citrus notes. It is the exclusive species for specialty coffees. All coffees we offer at Jockos Coffee are selected Arabica, rated 80/100 or higher.
Robusta: Key Characteristics
Robusta (Coffea canephora) is cultivated in lowlands, in warmer and more humid areas (equatorial Africa, Vietnam, Indonesia). More disease-resistant and more productive per hectare, it is cheaper to produce. Its bean is smaller and rounder than Arabica.
In the cup, Robusta is more bitter, with earthy, rubbery, or toasted cereal notes. Its high caffeine content contributes to the "kick" sought in some traditional Italian espressos. It also produces a more abundant crema, which explains its use in industrial blends.
Can you find good Robusta?
Yes. A "fine Robusta" movement has emerged in recent years, with producers (especially in Uganda and Ivory Coast) applying specialty coffee care methods to Robusta: manual harvesting, careful processing, SCA scoring. These quality Robustas can achieve interesting profiles, with less bitterness and more complexity. However, they remain marginal in the market. To learn more, see our detailed article on Robusta in specialty coffee.
How do I know if my coffee is Arabica or Robusta?
The mention "100% Arabica" on a package is an indicator, but not a guarantee of quality: an Arabica can be of very poor quality if it is poorly cultivated or poorly roasted. The true indicators of quality are: traceability of origin (country, region, producer), recent roast date, and an SCA score, information you will find on all our Jockos Coffee whole bean coffees.
Sources
[1] World Coffee Research: Coffee Varieties Catalogue. varieties.worldcoffeeresearch.org
[2] International Coffee Organization: World Production Statistics. ico.org
[3] Illy, A. & Viani, R. (eds.): Espresso Coffee: The Science of Quality, 2nd ed., Elsevier Academic Press, 2005. → Elsevier
At Jockos, it's 100% specialty Arabica.