by Nigel Ong
Dive into the world of coffee, and you will definitely encounter two names – Arabica and Robusta. These are types of coffee beans, and you may have sampled both of them without knowing.
Snobby coffee heads usually shun Robusta, calling it low-quality, cheap junk. However, how true is this? Can you equate both in quality and taste?
In this post, I explore the differences between Arabica and Robusta. I will also compare them directly, using Bali Kintamani single-origin coffee as an example.
How Are Arabica & Robusta Beans Different?
| Aspect | Arabica Beans | Robusta Beans |
| Origin | – Highlands of Ethiopia, East Africa- Needs cooler climates and higher altitude to grow well | – Lowland areas of West and Central Africa- Adaptable to warmer temperatures – Grows well at lower altitudes |
| Appearance | – Smaller, oval shape – Curved crease line at the center. | – Larger, rounder shape.- Straighter crease line. |
| Taste | – Wider range of flavors- Can be sweet, citrusy, or deep. | – Limited but stronger flavor:- Usually earthy, woody, with nutty notes. |
| Caffeine Content | – Lower caffeine content compared to Robusta. | – Highest caffeine content among all coffee bean types, surpassing Arabica, Liberica, and Excelsa. |
| Pricing | – Generally more expensive. – More premium and sought after.- Some of the world’s most expensive coffee, like Kopi Luwak, is Arabica. | – Generally less expensive due to higher availability. |
Origin
Scientifically known as Coffea Arabica, Arabica beans originated from the highlands of Ethiopia, East Africa.
As a result, Arabica beans are usually planted in locations with cooler climates, between 15-24°C. These Arabica farms usually are about 2,000 and 2,400 meters from sea level.
Robusta (Coffea Canephora), on the other hand, comes from the lowland areas of West and Central Africa. This makes Robusta beans more adaptable to warmer temperatures (24-30°C), which also means they grow very well at lower altitudes.
Appearance
If someone places regular Arabica and Robusta beans side by side, many people should be able to tell the difference. Both coffees have distinctive looks that are easily identifiable.
Arabica beans generally are smaller and have an oval shape. It also has a curved crease line at the center of the coffee. Robusta usually are larger in shape and have a rounder shape. The crease line is also straighter.
Taste
How coffee beans taste can vary from region to region, depending on the terroir. However, in general, Arabica and Robusta beans have different flavor profiles.
Arabica beans generally have a wider range of flavor. There are sweet notes such as chocolate and caramel, or citrusy, tangy notes like orange or lemon. There are also deep notes such as leather, wine, or tobacco.
Robusta is more limited but stronger in flavor. Robusta coffee beans may have a more bitter, earthy, or woody taste, with nutty notes quite common.
The differences here are the reason many roasters use 100% Arabica beans. Some coffee snobs also reject Robusta beans for their lack of flavor variety.
Caffeine Content
Robusta may lack flavor compared to Arabica, but it makes it up by packing a stronger bunch. Pound for pound, Robusta coffee has a higher caffeine content than Arabica beans.
In fact, Robusta beans have the highest caffeine content in all coffee bean types, including the other two not mentioned here, Liberica and Excelsa.
Pricing
On pricing, Arabica beans are generally more expensive than Robusta. This happens for many reasons. One is supply. Robusta coffee is more readily available compared to Arabica beans.
Another is demand. Arabica beans are more premium, making them more sought after by coffee drinkers. Some are willing to pay a premium to access some types of coffee. As a result, some of the world’s most expensive coffee, such as Kopi Luwak, is usually Arabica.
Arabica vs Robusta: Bali Kintamani Single-Origin Coffee
Now that we have covered how Arabica and Robusta differ in theory, let’s compare them directly. I have picked up some Arabica and Robusta beans from the same region, Bali Kintamani, in Indonesia. Both beans are also medium-roasted.
By having the beans come from a similar region, I could remove some variables that may alter the characteristics of the coffee beans.
For example, since both coffees come from Kintamani highlands in Bali island, Indonesia, they are likely planted under similar soils and share a similar climate.
Let’s compare these two coffees and see if the common understanding between the two is true.
Pricing
I picked up both my Bali Kintamani coffee during a trip to Indonesia. I paid about 7 US Dollars for my bag of 100 grams (about 3.52 ounces) of Bali Kintamani Arabica.
As for the Robusta, I paid about $6. However, my bag or Robusta coffee has 250 grams (about 8.81 oz) of coffee inside. This means per gram, Arabica beans are more expensive than Robusta beans.
Appearance
I poured out the beans and placed them together on a plate. The idea is to see if the beans look like the common descriptions. The results seem to agree.
If you take a closer look at the beans, you can see that the Arabica beans are generally smaller than the Robusta beans.
The Robusta beans look rounder and more ‘rollable’ than the Arabica beans. The Arabica beans look more oval, like an NFL football.
You can also look at the center crease lines on the beans. The crease lines on the Arabica look less ‘predictable,’ with curves and bends. The Robusta beans, on the other hand, tend to show a straighter crease line.
Aroma
Smelling the coffee beans immediately shows me how different they are. The general descriptions of how Arabica beans have better aroma are very true.
With my Arabica Bali Kintamani, I could smell a strong dose of mushroom, with a bit of chocolate aroma coming through the beans. The smell is also more gentle and less strong.
The Robusta Bali Kintamani is a different story. It has a stronger, punchier aroma. The aroma smells of peanuts, with some malty sweetness. The smell also reminds me of Asian White Coffee and Vietnamese Coffee, which generally uses Robusta beans.
Taste
To better compare the taste of both coffee, I decided to brew both using the same way, the French press. I used the French press brewing method recommended by Illy Coffee. I also used my trusty Bodum Caffettiera French press to make my brew.
I first ground the beans down to medium coarseness. Then, I added 15 grams of coffee and 180ml of hot water at around 185°F (about 85°C).
After stirring the coffee ground, I let the concoction brew for 4 minutes before pouring both coffee out.
The aroma both coffee gives out are starkly different. The Arabica Bali Kintamani has a more complex aroma, which smells like a combination of chocolate and mushrooms. The Robusta is more straightforward, with a charcoal, peanut-like aroma.
Color-wise, the Arabica cup is lighter than the Robusta, lightly because the Arabica beans are roasted lighter.
As I started sipping both, I could appreciate the layers of flavor from the Arabica Bali Kintamani. The coffee is also soft, smooth, and very crisp. The coffee has a short finish, with the taste diminishing quickly after I swallowed the coffee down.
As for the Robusta Bali Kintamani, the coffee is more ‘in your face. It does not have a lot of smoke, but the bitter earthiness is there. The bitterness also has some woody quality to it.
I can pick up nutty notes, perhaps peanuts. The peanut taste is not as strong as when I sniffed the beans. The coffee also has a longer finish. The nutty taste stayed on my palate for a bit, even after I swallowed the coffee down.
The flavors of Arabica and Robusta beans are different and may not be directly comparable. Both flavors can be appreciated in their own way.
At this point, I can certainly see why some coffee snobs reject Robusta coffee. They taste a little simple and do not seem to have the complexity of Arabica coffee’s flavor.
Its stronger taste may also explain why Robusta beans are popular as instant coffee or flavorings.
Arabica & Robusta: Great Coffees To Be Enjoyed
I have reviewed the differences between Arabica and Robusta beans in this post. I also experimented to determine if the findings were true by looking into Arabica and Robusta roasts from the same region.
I would conclude my experiment by agreeing with the common descriptions of how these two coffees differ.
On another note, I would also like to point out that these are two different types of coffee to be enjoyed differently. If possible, avoid drinking Robusta beans, and expect them to taste like Arabica.
The aesthetics and enjoyment are different, which means Robusta beans should be enjoyed as it is, a Robusta coffee.