The Difference Between Arabica and Robusta Coffee Beans

FrontStreet Coffee - An Introduction to the Two Major Coffee Species

Coffee belongs to the Rubiaceae family and the Coffea genus, and the plants are evergreen shrubs. It is grown mainly in the tropical and subtropical belt between the Tropic of Cancer and the Tropic of Capricorn (23°26′ north and south latitude), a band also known as the "Coffee Belt". Scientists note that the Coffea genus contains four subgenera, one of which is Eucoffea. Eucoffea is further divided into several species such as Coffea arabica, Coffea canephora and Coffea liberica, with a total of 103 native coffee species classified within them. Fortunately, very few of those can be cultivated artificially to produce beans of real commercial value. The three major native species we talk about most are the standouts: Coffea Arabica, Coffea Robusta and Coffea Liberica. Chinese agriculture departments have named them small-grain, medium-grain and large-grain coffee respectively - and the term "Yunnan small-grain coffee" should be familiar to everyone.

Arabica (Coffea Arabica)

Arabica originated on the Abyssinian Plateau in Ethiopia, now the Ethiopian Plateau. At first it was used mainly as a medicine - Islamic couples kept it as a secret remedy for the body and mind or simply for sharpening the senses. The habit of roasting and drinking it took hold in the 13th century, and in the 16th century it reached Europe by way of the Arab world, after which it became a beverage loved around the globe.

Arabica accounts for 70%-80% of all coffee. Its excellent flavor and aroma make it the only one of these native species that can be drunk on its own. Its tolerance is low, however: it resists drought, frost, pests and disease poorly, and it is especially vulnerable to coffee's natural enemy, leaf rust. Producing countries have therefore invested heavily in variety improvement. Sri Lanka is the classic example. It was once a renowned coffee producer, but by the end of the 19th century leaf rust had spread unchecked and no plantation was spared. Sri Lanka turned to black tea instead and now ranks alongside India as a black tea kingdom.

The main growing regions for Arabica are South America (except parts of Argentina and Brazil), Central America, Africa (Kenya, Ethiopia and other East African countries in particular) and Asia (including parts of Yemen and India, and Papua New Guinea).

Robusta (Coffea Robusta)

Robusta is a leaf-rust-resistant variety discovered in the Congo, and it is tougher than Arabica. People like to compare Robusta with Arabica, but Robusta was originally a mutant of Coffea Canephora, so strictly speaking it is Canephora that should be compared with Arabica. Even so, the name Robusta has become the common term, and it is treated as the same species as Coffea Canephora.

Arabica grows in the cooler high-altitude tropics. The hot, humid areas that Arabica cannot handle are exactly where Robusta thrives. Robusta has a distinctive aroma - often called "Robusta flavor", an off-flavor some describe as musty - and a pronounced bitterness. As little as 2%-3% in a blend can make the whole cup taste of Robusta. The flavor is so strong and singular that you may want to think twice before drinking it on its own. It is generally used for instant coffee (its extracted coffee liquid is about twice that of Arabica), canned coffee, liquid coffee and other industrially produced products. Its caffeine content is around 3.2%, far higher than Arabica's 1.5%.

The major Robusta producing countries include Indonesia, Vietnam and West African countries centered on Côte d'Ivoire, Algeria and Angola. In recent years Vietnam has worked hard to join the ranks of the leading producers and has written coffee production into national policy. Vietnam also grows some Arabica.

Knowledge Point

Robusta is cultivated below 800 meters. It is extremely adaptable and highly resistant to pests and disease.

Briefly

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FrontStreet Coffee Recommendation

The species you choose shapes everything about the cup, and if you want to taste a clean, fully Arabica coffee, FrontStreet Yunnan Small-Grain is an excellent starting point. It comes from the Baoshan growing area and is washed and roasted medium, which brings out some caramel while retaining a little acidity - a soft, balanced profile with nut and chocolate sweetness and a light plum note that shows exactly what the region's terroir tastes like.

To hear both species in one cup, try FrontStreet Dark Cocoa Blend, an espresso blend of Yunnan small-grain and Brazil Cerrado. The Brazilian component supplies mixed-nut aroma and a balanced body, while the Yunnan component contributes chocolate and citrus. Pulled as an Americano it is balanced across sweet, tart and bitter with nut and brown-sugar sweetness; with milk it turns silky, with almond and cream notes. It is an especially forgiving blend for beginners.