Robusta vs. Arabica: the honest comparison

For years we were sold a simple rule: Arabica = good, Robusta = bad. The reality is more interesting. They are two different species (Coffea arabica and Coffea canephora), and each has its strengths.

Caffeine. Robusta naturally has nearly double that of Arabica. That makes the plant hardier against pests, and the cup more intense.

Acidity and body. Arabica tends to be more acidic and aromatic; Robusta is lower in acidity and fuller in body, with a dense crema that makes it ideal for espresso.

Flavor. Specialty Arabica shines in floral and fruity notes. A fine Robusta — well grown and processed — brings chocolate, nut, caramel and a creamy texture. A commercial Robusta, poorly handled, is flat and bitter: that is where the myth is born.

Price and growing. Robusta yields more and grows at lower altitudes, so historically it was used for volume and low cost. Treated to specialty standards, that same bean can score above 80 — ours reached 85.75.

Which is better? The one you enjoy. If you want bright acidity and floral aromas, a good Arabica. If you want body, crema, more caffeine and chocolate notes, a fine Robusta. What is new is that Robusta can now be specialty too.

Taste the difference for yourself.