Arabica or Robusta?

First things first: when it comes to our beloved espresso, we’re naturally most interested in the taste. And this is exactly where Arabica and Robusta diverge significantly. It’s also important to note, however, that both types of beans come in different quality grades. It’s not just the variety that determines the taste; the roast, grind size, and brewing method also have a significant impact on the development of the aroma.

Arabica beans are known for their delicate, often fruity flavor profile, with a mild acidity and smooth texture. They offer a wide range of balanced flavors and are considered particularly easy to digest.

Robusta beans, on the other hand, have more body and bitterness. They taste stronger, often with an earthy, nutty tone and are perfect for anyone who prefers their coffee strong, full-bodied and with lots of crema.

Blends and mixtures of the two beans that combine the best of both worlds are often found. The blending ratio naturally has a decisive influence on the intensity and character of the coffee.
But as always in the coffee world, the proof of the pudding is in the eating! We will show you the most important differences, you can try our range of beans and then decide on your favorite.

The growing conditions for Arabica and Robusta could hardly be more different. Arabica plants are native to southwestern Ethiopia and truly thrive at high altitudes. They grow best in mountainous regions at elevations of about 1,000 m and prefer moderate temperatures around 20 °C. While this makes them more susceptible to extreme weather, it also results in more complex flavors. They grow slowly and require a great deal of care—but that is precisely what connoisseurs appreciate about their elegance.

Robusta beans live up to their name: they are robust, more resistant to heat and drought and also thrive in the lowlands, often in direct sunlight. The species was discovered in Africa in the 19th century. Their plants are less susceptible to disease and also cope well with higher and fluctuating temperatures. They produce a higher yield in a shorter time and are therefore economically more attractive in many cultivation areas.

The two also differ in appearance. The Arabica bean is large and flat and, depending on the region of origin, has a more or less pronounced curved seam. The Robusta bean, on the other hand, can be recognized by its small, rounded shape and straight seam.

However, the two varieties have one thing in common: both are preferably harvested by hand. This is gentler on the beans and guarantees that only the ripe fruits end up in the basket. But here too, Robusta beans prove to be a little tougher. They can be easily stripped from the branches with a kind of comb. Arabica fruits are usually picked individually from the bush. This is not only because the beans are more sensitive and rarely ripen at the same time, but also because Arabica plants grow in mountainous regions that are difficult to reach with machines.