Arabica and Robusta: You are guaranteed to have drunk both of them before – because these types of coffee make up around 90 percent of the world harvest. They are often available as a carefully composed mixture, as each variety impresses with its own character. Are you interested in the bean? Then here is the most important information about the difference between Arabica and Robusta.

The difference between Arabica and Robusta plants

Both Arabica and Robusta thrive as shrubs and trees and belong to the Rubiaceae family. But that’s about all the two types of coffee have in common.

Because they are two very different types of plants. There is no “coffee plant” per se – “Coffea” is a genus of plants with over a hundred subspecies. Arabica and Robusta are two of them.

Arabica (scientifically: Coffea Arabica) is a delicate, sensitive little plant, the coffee has a fine aroma. Their beans are considered to be of particularly high quality, accounting for around 60% of the world market.

Robusta (Coffea canephora), on the other hand, is – as the name suggests – of a robust nature and strong in taste. The variety accounts for about 30% of the world coffee harvest.

The most important information about the Arabica plant:

Growth: reaches a height of up to ten meters.
Constitution: is quite resistant to frost, heat, humidity, diseases and parasites.
Cultivation height: 0 to 700 meters.
Maturity: about nine months
The main growing areas for Robusta are Southeast Asia and
West Africa. Since this type of coffee is mainly grown in the lowlands, it is also known as lowland coffee. Incidentally, the Robusta plant was discovered in the 19th century in the Congo and quickly spread from there all over the world.

What is the difference between Arabica and Robusta coffee?

The beans are as different as the plants. On the one hand already in appearance.

The Arabica bean is

rather elongated,
with curved notch,
greenish-brown in color, sometimes bluish.
On the other hand, the Robusta bean presents itself

plump,
with a straight notch
relatively small,
yellowish brown.
The beans also differ significantly in terms of their inner values – which later affects the taste of the coffee.

Characteristics of the Arabica bean:

relatively low caffeine content: 1.1 to 1.7%
little chlorogenic acid, so the taste is rather round and soft
pronounced aroma formation due to slow growth
Characteristics of the Robusta bean:

higher caffeine content: 1.7 to 3.5%
relatively high chlorogenic acid, therefore slightly bitter taste, pronounced earthy notes
low oil content, thus longer lasting crema

Arabica or Robusta for espresso?

Mixtures with a high proportion of Robusta are usually used for the typical Italian pick-me-up. Because Robusta impresses with a strong body and a nice crema – and also has the higher caffeine content. Southern Italians in particular are big fans of Robusta. If you prefer a milder espresso, choose a blend with a higher proportion of Arabica.