Differences Between Arabica and Robusta Coffee Varieties: Which is Better and the Potential Risks of Robusta Beans

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Arabica vs. Robusta: Understanding the Differences

Arabica: Accounts for 65% of global coffee production. Basically, all the better-tasting coffee you drink outside belongs to the Arabica variety.

Robusta: Has a stronger, more intense flavor, mostly used for instant coffee.

The three major original species are Arabica, Robusta, and Liberica. Arabica production ranks first, accounting for approximately 70-75% of world coffee total. It has sub-varieties such as Bourbon and Typica. Robusta accounts for about 20-25% of world coffee total production. Liberica only accounts for 3%, mostly cultivated in the Asia-Pacific region.

Visual Comparison

First, let's analyze the differences between Arabica and Robusta through charts.

From the following three images, we can see that premium washed Robusta green beans (Image 1) compared to Arabica Yirgacheffe (Image 2) appear yellowish-brown in color, short and round in shape. Yirgacheffe green beans look more elegant and slender, displaying a beautiful blue-green color. Image 3 shows Robusta roasted beans - the roasted Robusta beans appear even rounder and fuller.

Premium Robusta Cultivation

The Royal Washed Robusta shown above is cultivated in high-altitude regions of Indonesia and India. It's worth mentioning that in recent years, a few countries (such as Indonesia, India, and other regions) have been committed to improving the quality of Robusta coffee varieties. They cultivate Robusta in high-altitude areas with meticulous care to obtain premium green coffee beans. At the same time, using the washed processing method can, to some extent, remove undesirable flavors from Robusta beans, resulting in a cleaner taste. However, even relatively high-quality, finely processed Robusta still cannot compensate for its inherent flavor deficiencies. When prepared using pour-over methods, it presents distinct characteristics of barley tea, peanut flavor, and genmaicha (brown rice tea), with heavier bitterness and no acidity. Generally, when we teach classes, we prepare Robusta for students to taste as an experience.

Botanical Differences

The image below shows a comparison of Arabica and Robusta leaves. The former's leaves are slender and oval-shaped, while the latter's leaves are broader and thicker. The size difference in leaves is already quite obvious, not to mention the difference in plant size. Arabica coffee trees typically reach 2-3 meters in height, while Robusta can generally reach over 10 meters.

The Value of Robusta

However, Robusta's value extends beyond serving as a negative example to highlight Arabica's nobility - it holds an unshakable position in espresso blends. Italian blending styles are divided into Northern Italian and Southern Italian schools. Northern Italian roasting is lighter than Southern Italian, using 100% Arabica beans. Meanwhile, the deeper-roasted Southern Italian style, which pursues rich body texture, incorporates small amounts of Robusta in blends to increase coffee's body and produce Espresso with richer crema. Southern Italian style Espresso, when blended with milk, presents a rich, full-bodied texture. Milk coffee becomes more mellow and aromatic due to the complementary relationship between Robusta and Arabica. Robusta compensates for Arabica's body, while Arabica enhances Robusta's aroma, and blending at this point becomes an art form.

Contributions to Coffee Variety Development

In terms of new coffee variety development, Robusta has also made significant contributions. Although Arabica has rich aroma and delicate, varied flavors, it is not resistant to drought and floods, has weak disease resistance, and yields relatively lower production compared to Robusta. To improve disease resistance and increase yields of certain varieties, Arabica and Robusta are first hybridized and then backcrossed, selecting genes to pursue new varieties that possess both high-quality flavor characteristics and strong disease resistance with high yields.

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