Almost all the coffee in the world comes from two species: Arabica and Robusta. They look similar once roasted, but they taste different, grow in different conditions and suit different cups.
Taste
Arabica is the smoother of the two. It tends to be sweeter and more aromatic, with a brighter acidity and notes that can range from fruit and nuts to caramel and chocolate. Robusta is stronger and more bitter, with an earthy, woody character and a heavier body.
Caffeine
Robusta has roughly twice the caffeine of Arabica. That extra caffeine is part of why it tastes more bitter, and why it is often used to add a kick to blends and instant coffee.
Where they grow
Arabica is the more delicate plant. It prefers cooler temperatures and higher altitudes, and in India it is often grown under the shade of forest trees in the hills of the south. Robusta is hardier, grows at lower altitudes, tolerates heat better and gives a higher yield.
Price
Because Arabica is harder to grow and yields less, it usually costs more than Robusta.
Which should you choose?
- For black coffee, pour-over or French press, where you taste the bean itself: Arabica.
- For a smooth, aromatic espresso or milk coffee: Arabica, in a medium-dark or dark roast.
- For maximum strength and bitterness: a blend with Robusta.
At Sundar Coffee we work with 100% Arabica beans from growing regions across India. Our Arabica Roasted Coffee Beans are grown at 1200 to 1650 m and roasted only after you order. You can also browse all our roasted coffee beans.
