What are Robusta beans? Which tastes better between Robusta and Arabica coffee beans?

You have probably heard of Robusta and Arabica coffee beans - but why do coffee shops sell almost nothing but Arabica, while Robusta is rarely seen? They are both coffee beans, so what is the difference? In this article, FrontStreet Coffee answers your questions about Arabica and Robusta.

Q1: Where do the Arabica and Robusta varieties come from?

Arabica originates in Ethiopia, and to this day the original forests there still hold many unknown coffee tree varieties. Robusta came from the Congo region of West Africa. Robusta actually belongs to the Canephora species, also known as the Congo species. Unfortunately, only one variety within Canephora - Robusta - can be commercialized and widely known, so Robusta has almost replaced Canephora as the name for the whole species.

Q2: What are the characteristics of the Robusta and Arabica varieties?

Robusta has one bean per fruit: each Robusta cherry contains only a single coffee bean. The beans are relatively round and C-shaped, with a center line that looks like a straight "1."

Arabica cherries, by contrast, contain two beans - though occasionally there is only one, and because of its three-dimensional elliptical shape people call such a bean a "peaberry." Arabica beans are oval, relatively slender and flat, with a center line shaped like a "C" or an "S."

Q3: Do Arabica and Robusta differ in their growing requirements?

Arabica has demanding requirements. Suitable temperatures and high altitude are the most basic conditions for growing it, and through different altitudes, temperatures, microclimates, humidity levels and soil types, Arabica shows completely different flavor profiles. Grown at high altitude with large day-to-night temperature swings, its trees grow more slowly, extending the growing period and allowing richer flavor development.

Robusta's conditions are far less demanding. It grows at lower altitudes and higher temperatures, faster than Arabica, and tolerates extreme weather better. Robusta is widely cultivated in Vietnam, Brazil and India; Hainan in China also grows Robusta coffee.

Q4: What are the caffeine contents of the two varieties?

Arabica is low in caffeine, at roughly 0.9% to 1.2%; its fat content is 60% higher than Robusta's, and its sugar content is twice as high. That is why Arabica has a clean, sweet taste, typically with gentle acidity and quite rich flavors. Compared with Arabica, Robusta has higher caffeine, roughly 1.6% to 2.4%, and lower fat and sugar, giving a more bitter, intense flavor. Caffeine is the best natural pesticide against pests.

Q5: Why is Robusta more disease-resistant than Arabica?

FrontStreet Coffee's research shows that Arabica trees reproduce by self-pollination, while Robusta reproduces by cross-pollination. Pollination is about genetic inheritance: offspring of cross-pollination carry genetic traits from both parents, which can generate new characteristics that help them survive in a changing environment. Self-pollinating Arabica is therefore fragile - through continuous reproduction its genes become increasingly uniform, much like inbreeding. When a disease that threatens coffee trees appears, such as leaf rust, it can destroy entire populations of Arabica that share the same genes. Robusta, meanwhile, can keep varying its genes to adapt to the environment.

Q6: What are the flavor characteristics of Arabica beans?

Arabica grows in high-altitude regions with large day-to-night temperature differences, slow growth and plenty of time for flavors to develop. Take the familiar Typica, Bourbon and Geisha varieties. Having cupped Typica from many different producing regions, FrontStreet Coffee finds that its clean, subtle flavor and balanced character are its greatest features. Bourbon offers a superior aroma and a fuller flavor. And the greatest characteristic of Geisha is its rich floral notes and gentle acidity.

Q7: What are the flavor characteristics of Robusta beans?

As mentioned above, Robusta is mostly grown at low altitude, grows quickly and develops fewer flavors. Its trees also have a high chlorogenic acid content (the source of bitterness), so the cup can taste milder and deeper, with flavors of walnuts, peanuts, hazelnuts, wheat and grains, and sometimes even pungent earthy notes.

Q8: What are Robusta beans typically used for?

Robusta has inferior flavor but extremely high body and rich oils. Most instant coffee on the market is made with Robusta, and even after large amounts of sweetener and non-dairy creamer are added, it still keeps a rich taste.

FrontStreet Coffee, however, blends Robusta with Colombian and Brazilian beans to create an espresso blend. Robusta gives the blend body and stronger crema, while the Colombian and Brazilian beans contribute rich nutty and cocoa aromas.

FrontStreet Coffee Recommendation

If this walk through the two species has you curious about the clean, sweet side of Arabica, FrontStreet Coffee's washed Yirgacheffe everyday bean is a great place to begin. It is the classic introduction to Ethiopian coffee: clear jasmine aromatics and bright citrus acidity, with a light, graceful body and a tea-like finish that shows exactly why Arabica, grown high and slow, tastes the way it does.

For a fuller, fruitier picture of what high-grown Arabica can do, try FrontStreet's naturally processed Huakui from Guji Hambela, where the farm covers 200 hectares and the cherries are dried in the traditional natural style for 21 days with regular turning and hand sorting. Its tropical fruit intensity, honeyed sweetness and thick, lasting finish are a world away from the mild, herbal character typical of Robusta.