Growing conditions: Arabica coffee is shade grown in the cooler mountains above 1,000 meters and up to 2,500 meters, while Robusta is typically cultivated at lower altitudes in warmer climates. Robusta is also more disease and pest-resistant than Arabica.
Caffeine content: Caffeine content in Arabica ranges from 0.85 to 1.4%, while the caffeine content in Robusta ranges from 1.7% to 4.0%. So on average, Robusta has more than twice the caffeine content of Arabica.
Chemistry: Arabica has about 60% more lipids (fatty acids) than Robusta which plays a part in promoting Arabica’s overall superior cup.
Visually: Arabica is elongated in shape while Robusta is round.
Price: Arabica is typically traded at twice the price of Robusta due to Arabica’s lower plant yield, high labour intensity in farming and increased costs associated with crops grown at higher and on more difficult terrains.
Commerce: Arabica is the coffee bean that is purchased by cafes, while Robusta is the coffee bean that is typically used to make instant coffee, although the better grades of Robusta may be blended with Arabica in some cafe offers.
Taste: Arabica produces a sweet-soft, mild and aromatic taste, with a smooth rich full-bodied pallet, while Robusta beans yield a harsher, bitter tasting cup often described as grain-like, oatmeal and woody. Where Arabica can produce a variety of taste notes including fruity, chocolaty and nutty, Robusta is just Robusta.
So, which one is better?
It comes down to personal taste. The nutty, aggressive flavor of Robusta is attractive for some. Arabica coffee beans have a wider taste range with more flavor but contains less caffeine.
Often, good quality Arabica coffee beans are blended with Robusta beans.
