If you’ve ever wondered why some coffee tastes smooth and sweet, while others are bold and intense, you may want to look at the beans.
Coffee isn’t all the same - there are different species of the plant and these each have unique characteristics that influence the final drink. The two most common coffee species are Arabica and Robusta - what are the differences and which should you choose?
Join us as we explore the history of coffee species, discuss their flavour profiles, and ultimately help decide which coffee is right for you. Will it be the delicate complexity of Arabica, or the caffeine hit and strength of Robusta?
A condensed history of coffee beans
For almost a thousand years, coffee meant Arabica. First grown in Ethiopia, the Arabica coffee bean spread as a luxurious and delicious delicacy across the Ottoman Empire and into Europe. If you were drinking coffee in the 17th or 18th century, it was Arabica.
With coffeehouses a centre of intellectualism and culture, people such as Isaac Newton, Voltaire, and Molière would have likely enjoyed a fine cup of brewed Arabica; while Russian Tsar Peter the Great introduced the bean to a whole country, encouraging his nobles to drink whether they liked it or not!
Robusta, however, was not even on the map until a hundred years or so later. When it was discovered in the Congo in the late 19th century, it made an impact thanks to being hardier and easier to grow, resisting the diseases that often destroyed Arabica crops.
Being easier to grow and with a higher caffeine content, Robusta became the coffee of choice during the World Wars, where instant coffee found its way into ration packs. Here it gained a reputation for being cheap and strong, leaving Arabica to be seen as a gold standard, ‘proper’ coffee for richer folk.
Instant coffee boomed in the 1950s to 1970s and Robusta pushed out its more delicate cousin. Easier to mass produce, it dominated the global markets and became a household staple for decades. It’s only relatively recently, towards the end of the 20th century and into the 21st, where the rise of specialist coffee and fresh brewing methods have tipped the scales back in favour of Arabica.
Now, Arabica represents almost 70% of the world’s coffee consumption, with high-quality Arabica coffee dominating the specialist market. With climate change and harsher conditions, however, perhaps a new shift is coming - Robusta’s robust nature may yet win out.
Origins and botanical differences
One of the greatest differences between Arabica and Robusta lies with their growing conditions. Arabica enjoys the cooler temperatures of high-altitude regions (between 600m and 2km above sea level), while Robusta will thrive in lower altitudes (0 to 800m) where it can handle the warmer weather.
This makes Robusta easier to cultivate, helped further by the fact that its higher caffeine content acts as a natural insect repellent - it’s resistant to pests! Arabica’s delicate and demanding nature means it is more fragile, needing specific shade and greater care to keep diseases at bay.
These botanical differences are reflected in the drink that can be made from the coffee - Robusta is strong and hardy, while Arabica is light and nuanced. Simply by being harder to grow the oval-shaped Arabica is more expensive than the smaller, rounder Robusta.
The coffee flavour profile: how do they taste?
When it comes to evaluating coffee varieties, the most important thing has to be taste. So, what are the core flavour differences between Arabica and Robusta?
Arabica tends towards a smoother drink with higher acidity. It is a more delicate and finely nuanced brew where fruity and floral notes are brighter. Chocolatey tastes, too, can often be detected.
Robusta, by contrast, is bold and earthy, sometimes accused of being bitter. It has a heavier body and can be described as nuttier.
It’s worth noting that many coffee blends feature a mix of Arabica and Robusta beans, leaning into the finer points of both varieties to produce a rounded coffee that’s perfect for espresso. Robusta brings the body and crema, while Arabica delights with some of the more distinct flavours.
Caffeine content: which one packs more punch?
When it comes to picking you up in the morning or giving you a mid-afternoon boost, it’s going to be Robusta that provides a stronger kick - it has almost double the caffeine content of Arabica (approx. 2.2% rather than 1.2%).
That higher level of caffeine however, can lead to more bitterness in the drink, but it’s another reason why instant coffee companies lean towards Robusta; those drinking freeze-dried brews are often keener for caffeine than the delicacy of an Arabica brew.
Farming conditions and sustainability
We’ve already touched on the resilient nature of Robusta. This can have a significant affect on farming practices. Arabica is a delicate plant that is harder to properly cultivate; its need for higher elevations also means there is less viable land on which it grows. Robusta is hardy by comparison, happy to thrive in tougher conditions.
This makes Robusta a much better prospect for farmers seeking ongoing security in their business, leaving Arabica to more specialist growers, willing and able to put in the dedication that is required.
As climate change affects coffee-growing regions, it is likely that Arabica becomes even harder to maintain and the market becomes ever more specialised. Robusta coffee, even in specialised and dedicated markets, will potentially see a return to dominance.
Robusta also has a competitive edge from a sustainability perspective. Its resilience means fewer pesticides, lower water requirements, and less specialist care. Arabica struggles with rising global temperatures and can contribute to deforestation as farms move higher into cooler regions. While high-quality Arabica remains more desirable for many, Robusta’s adaptability may make it the environmentally responsible choice for the future of coffee farming.
Which one should you choose?
Understanding the history, their farming peculiarities, and their use in the market today is all entertaining and engaging - but which should you drink?!
If you are looking for flavour and complexity, then consider Arabica. A filter coffee, French press or even cold brew will delight from the subtle notes present in the delicate Arabica variety.
When looking for a caffeine hit and some bold strength in your cup, lean towards Robusta. There’s power here in a strong French press, Moka brew, or heady espresso.
Whatever beans you prefer, grinding fresh makes all the difference. A high-quality, virtually zero retention grinder like the Niche Zero or Niche Duo will ensure you get the best flavour by tailoring your grind size to your brewing method. Thanks to single dose precision, the freshness of your beans - both Arabica and Robusta - will be maintained for a superior cup that dances on the tastebuds.
Choosing between Arabica and Robusta with Niche Coffee
There’s a place for both varieties of coffee. While Arabica is often seen as the premium choice, a true coffee aficionado understands the subtleties that make way for Robusta to shine. Essential for lovers of strong coffee, espresso blends, and sustainable coffee production, Robusta shouldn’t be dismissed.
Choose the right beans for the brew you desire, grind fresh with a Niche grinder, and enjoy a delightful and consistent coffee every time.