Arabica vs Robusta

Arabica and Robusta are the two main species of coffee. Arabica makes up roughly 60 to 70 percent of the world's coffee and Robusta most of the rest. They look, grow and taste differently. Knowing the difference helps you choose coffee that suits your taste and the way you make it, whether you like a sweet, fruity cup or a bold, bitter one.

Arabica grows at higher altitudes and needs more care. The beans are oval, and the taste is sweeter, more aromatic and more acidic, with notes of fruit, flowers, chocolate and nuts. It has roughly 0.8 to 1.4 percent caffeine by weight.

Robusta is hardier and grows at lower altitudes. The beans are rounder, and the taste is stronger, more bitter and more earthy, with a heavy body and thick crema. It has roughly 1.7 to 4 percent caffeine, about twice as much as Arabica.

In India, Robusta is a large part of the crop, and it is used in many South Indian filter coffee blends and in instant coffee, where its strength and cost work well. Arabica is more common in specialty coffee. A well made Robusta can be very good, and a poor Arabica can be dull, so quality matters as much as species.

All five KAIVO blends are 100 percent Arabica. If you like a very strong, bold cup, a dark roast Arabica such as The Roar is the nearest KAIVO choice. If you like a lighter, fruitier cup, try The Leap or The Wildcard, which are light roasts, and for something in the middle, The Daily Swing is a balanced medium roast.