Coffee is not just a beverage we enjoy in the morning or during breaks. It’s an experience, a ritual that brings sensations of well-being and energy. Every cup tells a story, and every bean has a unique character, influenced by its origin, roasting process, and even the personality of the drinker.
In this article, we will explore the unique features and differences between the two most widely used and appreciated coffee species: Coffea Arabica, commonly known as Arabica coffee, and Coffea Canephora, better known as Robusta coffee.
Plant Characteristics and Growing Regions
Coffea Arabica is the oldest known coffee species, thriving at high altitudes between 800 and 2,000 meters, often on the slopes of volcanoes in Central and South America, Kenya, Ethiopia, and other East African countries. The fruits take about nine months to mature after the rainy season, and each plant produces less than 5 kg of fruit per year, yielding only about 1 kg of coffee beans. It is highly sensitive to diseases, pests, frost, and excessive heat, making it more challenging and expensive to cultivate. The beans are elongated and, after roasting, develop a refined aroma.
Coffea Canephora, or Robusta, is much more resistant to high temperatures and diseases, allowing it to grow in hotter climates. It is primarily cultivated in West Africa (Cameroon, Ivory Coast, Congo, Uganda) and Asia, particularly in Vietnam and Indonesia. It is also found in Brazil, but at lower altitudes, up to 700 meters. Robusta beans are smaller and rounder than Arabica and contain almost twice the caffeine, giving them a stronger and more intense flavor.
Differences in Taste Between Arabica and Robusta
Arabica coffee has a sweet and aromatic aftertaste, with fruity and slightly acidic notes. Its aroma is more delicate and refined compared to Robusta.
Robusta coffee, on the other hand, has a stronger and fuller-bodied flavor. It is less fragrant but has a higher caffeine content, making it more intense, with a thicker and creamier texture.
Interesting Facts About the Two Coffee Varieties
Today, 70% of the world’s coffee is Arabica. Among its most famous varieties are Typica and Bourbon, from which other premium strains like Blue Mountain, Mondo Nuevo, Kent, and Tico have developed. The remaining 30% is Robusta, which includes varieties such as Cotillon from Brazil and Javaineac.
The word “coffee” likely comes from the Kaffa province in Ethiopia, where coffee was consumed as early as the 11th century, often mixed with animal fat. The Arabs called it “Qahwat-al-bun”, meaning “wine of the grain”, which was later shortened to Qahwa, then transformed into Kahveh in Turkish, and eventually became coffee, caffè, café in various languages worldwide.
In its natural state, coffee beans are green in Arabica and yellow in Robusta. They only turn dark after roasting, a process that takes place at temperatures between 160°C and 230°C. During this phase, over 700 volatile compounds are released, defining the coffee’s aroma.
There are over 100 species of plants in the Coffea family, but only two are widely cultivated: Arabica and Robusta. A third variety, Liberica, is grown in Indonesia, the Philippines, and parts of Africa, but it is much less popular and rarely used commercially.
2020
