Arabica and Robusta are the two main qualities of coffee, the best known and consumed in the world. They are very different qualities: the botanical species from which they come, called Coffea Arabica and Café Canephorahave very few common characteristics.
Of course, these differences are also found in the taste and aroma of our coffee.
Before we look at these differences, did you know that coffee is part of a very large family of flowering plants called Rubiaceae?
This family has more than 10,000 speciesgrouped into 3 subfamilies, each of which includes numerous tribes
Botanists consider all seed plants in the Rubiaceae family to be coffee plants. In fact, those that we usually drink are divided into two species in most cases: Coffea Arabica and Coffea Canephora, better known as Robusta.
We have said this in most cases because a small part of coffee production also comes from the Liberica and Excelsa species.
Starting from this basis, it is important to understand why we only hear about Arabica and Robusta when we talk about coffee.
Arabica Coffee
Arabica coffee, originally from Ethiopia, represents approximately 70% of world coffee production.
Quality coffee called Arabica is mainly grown in Latin America, usually at high altitudes between 900 and 2000 meters above sea level. Here, Arabica responds to the soil type, regular rainfall and sun it needs. Arabica is a decidedly delicate plant and more vulnerable than Robusta, as it is not very resistant to bad weather and therefore has quite high production costs.
A cup of Arabica (or a blend of different coffees containing a good percentage of Arabica) leaves a sweet, slightly fruitybut also a slightly acidic taste in the mouth. The color of coffee is not dark, but has a hazel tint with reddish tones.
Robusta Coffee
Robusta coffee originates from West Africa and represents the remaining 30% of global production.
It is grown at low altitude And higher temperatures because it adapts well to climatic changes, grows quickly and is very strong and resistant to parasites, thanks to its high caffeine content.
Robusta beans have a richer, stronger taste, with shades of wood and earth and an aftertaste of dried fruits and cocoa.
How to recognize beans?
These two qualities of coffee have easily recognizable beans: Arabica has oval and shredded beans with a yellowish-greenish color, while Robusta beans have a rounder shape and also a central furrow, bronze-yellow in color.
Best Arabica or Robusta?
Having reached this point, you may be wondering whether it is better to choose an Arabica or Robusta coffee blend.
While it is true that Arabica is considered the best quality, the one with the most merits, it is also true that it is not necessarily everyone’s favorite.
The choice essentially it depends on personal taste and of course on the quality of the coffee we choose.
If you’re looking for a more accurate indication of a coffee’s quality, rely on tasting notes or check its origin.
A good solution is to opt for blends containing both qualities of coffee. For example, our Special Blend, characterized by a round and persistent taste typical of the best selections of Arabica and Robusta coffees, is perfect for those looking for a well-structured coffee with a medium to high caffeine content.
