You may have seen the great debate around Arabica vs Robusta coffee beans - but what is the difference, and how will it impact your coffee drinking experience?

Here's a quick look at the differences between the two beans:

Despite variations in profile and use, both have their place in the world of coffee lovers. With improved roasting techniques these days removing many of the issues people may have had with Robusta's "harshness", there is a world of premium coffee blends to explore - some of which, yes, contain Robusta beans.

Bean to Brew: Arabica vs Robusta Explained

Different climates and different yields

Arabica coffee plants (coffea arabica) grow best at high altitudes, above 800 metres. They are pickier plants which grow well in moderate temperatures to ensure the fruit does not develop and ripen too quickly and the plants do not get damaged. They need plenty of water and shade.

Robusta plants (coffea canephora) prefer lower altitudes, inhabiting different climes and conditions to their premium counterpart. The plant itself is hardier against pests, disease, and exposure to heat and direct sunlight. It also needs plenty of water to grow.

The Arabica plant typically fruits faster (8 months compared to 11 months) and flowers more predictably despite being the less hardy plant overall. The resulting 'cherry' yield has bigger beans with a marked difference in taste; Arabica coffee tends to have a more sweet and aromatic profile, while Robusta blends are usually perfect for those seeking that classic 'coffee' flavour.

The difference in regions and conditions is part of the reason why Arabica is a more expensive bean for roasters to use; it is more intensive to produce in the first place, and only grows well in certain places. However, the extra effort and expense pays off for coffee lovers after more delicate flavour profiles.

Caffeine levels explained

Arabica beans are lower in caffeine than Robusta beans. Caffeine acts as the plant's natural pesticide, and Robusta varieties produce much more of it. While this helps with the pest resistance of Robusta plants, it also contributes to the bitter notes of Robusta. The high levels of caffeine are part of what gives the bean its 'strong' taste. If you want to get up and go in the morning, a Robusta blend certainly has the caffeine to get you there.

Arabica has more nuanced, smooth notes of sugar and caramel with hints of fruits and berries. The exact notes you will taste in your cup vary by region, the roasting process, and whether the brew is made from single origin beans or a curated blend (often in conjunction with Robusta beans).

When it comes to choosing between the two beans... like anything with coffee, your personal taste preference is going to be the deciding factor.

Arabica coffee beans have a smoother, finer grind once roasted and are less susceptible to drying out (which is a risk for Robusta beans). If not treated properly, Robusta beans can also be 'grainy' when introduced to a blend - which throws off the grind and ultimately, any coffees made from that blend.

This is why it's important to source your coffee from a reputable roaster who knows the right method for getting the best out of every bean.

Uses for Arabica and Robusta

Arabica Coffee Beans: Specialty coffee products

Specialty coffee is the highest standard of coffee. There are specific guidelines and a point scale of up to 100. Beans must be scored at 80 or higher by expert Q-graders to be considered specialty coffee. This examines details like the amount of defects per 300g, as well as tasting aspects like sweetness, cleanliness and uniformity.

Specialty coffee roasters using Arabica beans will have better tasting products than other options. By using the best grade of beans, the roasting process starts with the best possible base. This can then be used for any number of coffee products for any brewing method. 

Robusta Coffee Beans: Robust blends & instant coffee

Robusta coffee has been traditionally used for cheaper products like instant coffee, where taste is not the manufacturer's main priority. Historically this has given Robusta a bad reputation for being bitter and astringent, as many cost-cutting companies will use it to bulk out a blend - without actually balancing the flavour profile. Additionally, these companies making 'cheap' products are typically using old (not fresh) beans.

Like any fruit, Robusta flavour varies between growing regions. And as with any coffee variety, there can be good and bad Robusta roasts. If you're anti-Robusta, try a freshly roasted blend that has been thoughtfully and scientifically created for consistency and flavour; you may be surprised at the result.

How to choose beans for your next brew

Choose Arabica if you enjoy smooth, layered flavours - think fruity, floral, or chocolatey notes with a gentle acidity and clean finish. Ideal for black coffee or slow-brew methods like pour-over and French press.

Choose blends with Robusta if you prefer a stronger, fuller-bodied cup with a rich crema and bold coffee flavour that stands up beautifully to milk-based drinks like lattes and cappuccinos. You can go even bolder by choosing a dark roast for more intensity.

Some people's ideal coffee order will combine the best of both: Arabica’s aroma and sweetness with Robusta’s strength and texture, giving a well-rounded flavour that suits everyday espresso drinkers.

Roasting premium coffee since 1958

We use only the best, so you can enjoy the best coffee in turn. Whether you prefer to grind your own premium coffee beans, purchasing pre-ground coffee, or go for something quick and easy like coffee capsules or instant coffee, you will truly taste the difference with Vittoria Coffee.