Arabica vs Robusta
Tommy WinbergThe two most common coffee species are Arabica and Robusta. The difference in taste is quite straightforward and clear; you don't need to be a professional coffee taster to notice what distinguishes these coffee species. Coffee has approximately 800 flavor aromas, compared to wine which has about 400, so there are plenty of flavor experiences out in the world just waiting to be discovered.
Arabica coffee (Coffea Arabica)
The former, Arabica coffee (Coffea arabica), has greater aromatic complexity with significantly more nuances because there are many varieties of this species. If the coffee undergoes natural processing, i.e., drying with the help of the sun or dryers (sometimes both), the coffee gains a fuller body and acidity is reduced. In an espresso brewed from Arabica beans that have been processed with water, you can detect that acidity which natural processing removes.
Long-term fermentation in tanks, being grown at higher altitudes, and the composition of the landscape and its soil are all components that can change the taste of the coffee, just like with wine and tea. The final processing method is a hybrid that mixes the first two methods. The proportions of how long the coffee is dried and soaked vary, but the foundation is the same. This process gives Arabica coffee a slightly acidic character, similar to the acidity found in cocoa, and the body is not as intense. Many prefer this variety as it is a bit weaker and milder.
Robusta coffee (Coffea Robusta)
Robusta coffee, (Coffea canephora), has fewer chromosomes (22 vs. the 44 that Arabica has), which results in less acidity and complexity. This coffee species naturally has more caffeine, 2.7%, compared to Arabica's 1.5%. Caffeine is quite bitter, which is why more people prefer the slightly gentler Arabica. Another reason may be that Arabica contains about 60% more lipids and has almost twice the sugar concentration as well as double the amount of potassium, which provides a salty taste.
The species grows all over the world, but primarily in Africa, Asia, and Brazil. Robusta coffee is processed in the same way as Arabica beans. Natural coffee is full-bodied and intense with an earthy, sweet, and woody taste. Washed coffee is not as acidic, and the water removes some flavors, which is why this coffee usually has a more neutral taste.
Coffee with both Arabica and Robusta
Different types of coffee beans
Of course, there are many more ways to process coffee, such as in India where they use monsoon winds and rain to achieve a sweet and spicy taste, or on the island of Java in Indonesia where they use WIB, a method that increases the crema and highlights aromas of chocolate and spices.
This comparison can naturally be useful if you want to find good coffee or espresso beans that best suit your needs and preferences. If you are not entirely sure if you would appreciate the slightly more robust Robusta but still want a bit more strength than a one-hundred-percent Arabica, then perhaps Vallebella (70% Arabica, 30% Robusta) or an even more powerful Marche (50% Arabica, 50% Robusta) would suit you well.
