Two main kinds of coffee dominate the global market, and those are Robusta coffee and Arabica coffee. What is the difference between Arabica and Robusta coffee?

If you are American, then the kind of coffee you are most familiar with is probably Arabica. Arabica has a milder flavor that is more palatible to Americans. Arabica also has only about half the caffeine of Robusta coffee. Arabica beans grow on shrubs in wet tropical areas that have an annual average temperature of around 21 degrees C (70 F). The largest producers of Arabica beans are Brazil and Columbia, where they grew in areas of around 3000 feet altitude. 70 percent of the world’s commercially produced coffee beans are Arabica.

Of course Robusta is the converse. The name “robusta” is related to the word “robust”, which reflects the coffee’s powerful flavour, which is more bitter and has less body than the more complex Arabica coffee. The majority of robusta beans are produced in Vietname, Indonesia, West Africa, and parts of Brazil.

Robusta beans are cheaper than Arabica beans, because they grow more quickly and can be harvested more often. Robusta beans can be harvested within 2-3 years of being planted. Arabica beans require 4-5 years. Robusta beans can also be grown in a wider variety of climates, so there is more potential competition amongst coffe farmers.

Gourmet coffees usually consist of 100% Arabica coffee. Cheaper coffees may be blends of Arabica and Robusta, or 100% robusta. I personally enjoy both, but I get a different feeling from each one. Arabica makes me feel priveleged and professional, while robusta makes me feel like I’m backpacking in a third world tropical country. Totally different, but both have their place!