We break down what to expect with robusta coffee, plus how it compares to Arabica coffee.
ShareIf you walk into a coffee shop, you might be inundated with choices; beans from all over the world may stock the shelves, boasting various and diverse tasting notes, from floral and fruity to chocolatey and smoky. But, more likely than not, the coffees on your local coffee shop shelf might have more in common than you think.
makes up the other 45%. And, for the most part, coffee experts and roasters tend to gravitate towards arabica: it's generally regarded as better tasting. But a new wave of robusta enthusiasts is challenging why arabica has been the favored species for so long, pushing coffee pros and drinkers alike to consider robusta seriously.Coffee beans are the seed of a fruit and, like other agricultural products, have several different species that fall under the umbrella genus of coffee.
Generally, arabica coffee is more delicate and fruity and is the primary species grown in countries like Guatemala, Ethiopia, and Colombia, which are prized for their coffee cultivation. However, arabica beans can be challenging to grow and sensitive to fluctuations in growing conditions and plant diseases.
On the other hand, robusta tends to be heartier: it can grow at lower elevations, has roughly double the caffeine as arabica, and generally has more resistance to common coffee plant diseases. So why isn't it as popular? Robusta has been hampered by the perception of its flavor and quality in comparison to Arabica.
Parthasarathy points out that ascribing one flavor profile to robusta beans is impossible because robusta is grown worldwide. Vietnam is the world leader in robusta production, and while robusta coffee is regularly brewed and sipped in-country, robusta also grows elsewhere, including Brazil, India, and Indonesia. However, robusta’s reputation was bad enough that many brands used marketing tactics like “100% arabica” to sell their coffees .
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