Arabica. 100% Arabica.
We see that phrase everywhere these days.

Arabica beans have become increasingly popular, which means there are countless articles online comparing Arabica and Robusta coffee. That doesn’t make the topic any less interesting—but it does make it harder to explain clearly and honestly.

So let’s break it down in plain English.

Understanding Coffee Flavor Starts at the Ground

Coffee beans come from coffee cherries grown on trees. As those cherries grow, they absorb characteristics from the environment around them—especially the soil.

Whether coffee is grown on a managed plantation or in the wild, the soil plays a huge role in shaping flavor. Those characteristics are ultimately expressed in the cup when we drink the coffee.

That’s why coffee can taste so different from one region to another.

Arabica Coffee: Complex and Diverse

Arabica coffee beans can show a wide range of flavor profiles. Some offer nutty or chocolatey notes, while others highlight bright floral, fruity, or tea-like characteristics—especially in specialty-grade coffees.

Taste is personal. It’s completely okay to enjoy (or dislike) certain flavor notes, just like preferring some fruits over others.

From a botanical standpoint, Arabica is a hybrid of Robusta and Eugenioides. It inherits traits from both parents:

More complex flavors than most Robusta beans
Lower caffeine content
Better yields and disease resistance than Eugenioides

Arabica typically grows at elevations of 600–800 meters above sea level (MASL) or higher. You may see this information listed on specialty coffee packaging.

Higher elevation generally means:

More sunlight
Greater temperature difference between day and night
Slower growth

That slower growth gives the coffee cherries more time to absorb nutrients from the soil, which often results in higher-quality flavor.

Robusta Coffee: Strong, Resilient, and Bold

Robusta, one of Arabica’s parent species, has very different characteristics.

Robusta coffee is usually grown at lower elevations and tends to:

Produce higher yields
Be more resistant to disease
Contain nearly twice the caffeine of Arabica

That higher caffeine content contributes to Robusta’s stronger bitterness.

Because Robusta grows faster in warmer, lowland environments, nutrients are processed more quickly. As a result, Robusta beans generally contain more lipids, which helps produce more crema when brewed, especially in espresso.

Fine Robusta and Espresso Blends

In recent years, some farmers have started growing Robusta with greater care and attention, aiming to improve cup quality. These coffees are often marketed as Fine Robusta, offering cleaner and more refined flavors than traditional Robusta.

This is one reason why espresso blends often combine Arabica and Robusta. The right ratio can deliver:

Balanced flavor
Strong body
Appealing crema

It’s not about one being “better” than the other—it’s about how they work together.

Final Thoughts

Now you’ve got a clearer picture of this interesting coffee bean family.

Next time you take a sip of a well-roasted cup of coffee, you’ll have a better sense of what’s behind the flavors—and maybe even a good story to share with your drinking buddy.

Cheers ☕

About the Author

Written by Shepard Pang
Sales & Customer Service Representative
SCA Q Grader

Arabica vs Robusta: What’s the Real Difference?