Arabica has two main varieties,Typica and Bourbon. In Canephora, we drink the variety
called Robusta. This is why the term Robusta is generally used for this entire variety of
coffee. In effect ,coffee beans have been divided into two main types - Arabica and
Robusta. The main difference, besides being different species of the same plant family,
comes down to flavor and characteristics of the actual bean.
Even a single type of bean or variety can vary in quality and flavor.
Often unpredictable growing conditions and process methods will produce a varying
flavor profile in the resulting cup. A successfully grown coffee bean exhibits a
totally distinct set of features when grown in one location as compared to
another.
One prime example of this would be the coffee named Kona. While the bean itself is the
Arabica variety, these beans are grown only in Kona, a district of Big Island in Hawaii.
The specific environmental condition of Kona gives the beans their unique qualities not
exhibited when grown elsewhere. The same would be true for Arabica beans vs
Robusta beans. There can be a wide difference in flavor and quality due to growing
conditions.
Despite containing less caffeine than Robusta, Arabica beans are often considered
superior in taste. Arabica tends to have a smoother, sweeter taste, with flavor notes of
chocolate and sugar. They often also have hints of fruits or berries. Robusta, on the
contrary, has a stronger, harsher and more bitter taste, with grainy or rubbery
overtones.
According to the International Coffee Organization, more than 60 per cent of world
coffee production comes from Arabica cultivators. This was the type of bean that started
off the whole coffee story in Ethiopia, and it still grows best in higher elevations.
Glorious in smell, Arabica flowers appear only after a couple of years and produce
ellipsoidal fruits, inside which are two flat seeds known as the coffee beans.
An Arabica shrub grows up to 15 feet (5m) tall but is usually pruned to about 6 feet (2m)
to make it more commercially viable. Arabica has two sets of chromosomes, so it is
capable of self-pollination. This means that it remains generally stable as a species
because cross-pollination is less probable.
Despite containing less caffeine than Robusta, Arabica beans are often considered
superior in taste. Arabica tends to have a smoother, sweeter taste, with flavor notes of
chocolate and sugar. They often also have hints of fruits or berries. Robusta, on the
contrary, has a stronger, harsher and more bitter taste, with grainy or rubbery
overtones.
According to the International Coffee Organization, more than 60 per cent of world
coffee production comes from Arabica cultivators. This was the type of bean that started
off the whole coffee story in Ethiopia, and it still grows best in higher elevations.
Glorious in smell, Arabica flowers appear only after a couple of years and produce
ellipsoidal fruits, inside which are two flat seeds known as the coffee beans.
An Arabica shrub grows up to 15 feet (5m) tall but is usually pruned to about 6 feet (2m)
to make it more commercially viable. Arabica has two sets of chromosomes, so it is
capable of self-pollination. This means that it remains generally stable as a species
because cross-pollination is less probable.
The most common varietal of Coffea Canephora is Robusta. Despite its flavor being considered less
refined, Robusta is widely used in espresso blends because it is known to produce a better crema (the
creamy layer found on top of an espresso shot) than Arabica. It is hardier, more resistant to
disease and produces better yields. It also packs more caffeine!
There are a number of subtypes of the Robusta bean, each exhibiting a unique set of
characteristics. The same is true of Arabica beans. Robusta varieties sometimes show
greater immunity to disease and increased production capacity in comparison to
Arabica. Growing well at lower altitudes, Robusta thrives in areas where Arabica would
be devastated by fungus and other diseases and pests.
Robusta is a stouter plant, about twice the size of Arabica and it grows well at higher
humidity. After flowering, the berries take almost a year to ripen. Robusta is self-sterile,
therefore, cross-pollination by wind, bees and other insects are necessary for the plant
to reproduce.
The four major types of coffee roasts and their characteristics
The Importance of Specialty Coffee and Controlled Fermentation in the Coffee Industry
The History and Popularity of Coffee: From Ethiopian Discovery to Worldwide Consumption
