Differences between Arabica and Robusta coffee

Although there are more than 100 species of plants that belong to the Coffea genus, only 3 species meet the genetic conditions for human consumption, such as Coffea Arabica (Arabica coffee), Coffea Canephora (Robusta coffee) and Coffea Liberica (Liberica coffee or Excelsa coffee).

Of these 3 species, only the Arabica and Robusta species are those that are commercialized at important levels.

Below we show you the main differences between them.

• The scientific name is Coffea Arabica.
• The plant usually grows to a height of 2.5 to 4.5 meters (8 to 15 feet).
• Originally from the mountainous regions of Ethiopia.
• It is one of the most cultivated varieties, representing approximately 70% to 75% of world production.
• It is grown at heights between 500 and 2000 meters above sea level.
• It has half the caffeine than Robusta coffee.
• They grow in subtropical climates, where there is a lot of humidity, nutrient-rich earth, shade and sun, and constant temperatures.
• It is a coffee with 44 pairs of chromosomes, which translates into a coffee with more than 800 aromatic components and different nuances.
• It is a delicate plant that requires more attention and care, is sensitive to pests and diseases.
• It thrives satisfactorily in certain regions of Latin America, Asia, and East Africa.
• It is cultivated in higher altitude land, so harvesting is more complicated and expensive.

• The scientific name is Coffea Canephora.
• The plant usually grows to a maximum height of 10 meters (33 feet).
• Discovered in the Belgian Congo in the 1800s.
• Represents approximately 30% to 40% of world production.
• It is grown at heights between 200 and 800 meters above sea level.
• It has twice as much caffeine as Arabica coffee.
• It is a plant more resistant to climatic variations.
• With only 22 pairs of chromosomes, it is a coffee that lacks as many aromatic components as Arabica coffee, however, robusta coffee is a full-bodied coffee.
• It is a plant that does not require as much care as Arabica, is more resistant to pests and diseases.
• It thrives satisfactorily in certain regions of Africa, Brazil, and Asia.
• It grows in large areas, with high yield per plant.

• Arabica coffee beans are longer and bigger than Robusta, with a curved stripe.
• Before being roasted its color is a light green tone.

• They are smaller and oval than Arabica, with a less curved (almost straight) line.
• Before being roasted its color is a pale green tone.

• They are very fragrant, with a great variety of notes and appreciable nuances, light acidity and pleasant bitter touch.
• The cream in espresso is usually hazelnut with some reddish tints.

• It is little scented, with certain earthy or wooden notes, bitter aftertaste, but with much more body than Arabica.
• The cream in espresso is usually slightly pale hazelnut and tends to last longer than Arabica.

On the subject of coffees, the taste is usually something very personal. As you can see, there is much to discover, try and experiment until you find the coffee you like best.