Arabica vs Robusta Coffee

It must be recognized that the quality of an exquisite cup of coffee is not limited only to the brand; in fact, species classification plays a crucial role in its excellence. Despite the approximately 60 types of coffee in existence, two varieties stand out above all: Arabica and Robusta beans, which together account for a staggering 98% of the world's production of this beloved beverage.

Arabica coffee and Robusta coffee , although botanically related, differ significantly in their appearance, cultivation process and, of course, their characteristic flavor. While Robusta, when roasted to a medium point, reveals strong notes of spices such as pepper, rubber and wood, Arabica is distinguished by a rich complexity in its floral and fruity aromas, in addition to a wide variety of acidic nuances, resulting of its high sugar content.

An essential genetic distinction also makes the difference: Arabica has 44 chromosomes, surpassing Robusta with its 22. This characteristic implies that Arabica harbors a great wealth of flavors and nuances due to its more diverse genetic information.

Regarding its geographical distribution , Arabica coffee thrives at elevations ranging from 800 to 2,200 meters in regions of Asia, South America, Central America and East Africa. Meanwhile, Robusta, also known as Coffea Canephora, finds its home in warmer areas such as Africa, Indonesia, Asia and Brazil.

Its physical aspects do not go unnoticed either: the Arabica bean is thin and elongated, acquiring a greenish hue and, sometimes, with hints of blue before roasting. For its part, the Robusta has a robust and rounded appearance.

In summary , these two varieties of coffee, although they share a common ancestor, have distinguished attributes and flavors that captivate diverse palates around the world.