Arabica vs Robusta: Taste, Caffeine and Which to Choose
3 min read By Mataye
In brief
Arabica is sweeter and softer; robusta is stronger, more bitter and has about twice the caffeine. How they compare on taste, caffeine, growing and price, and why blends use both.
Arabica and robusta are the two coffee species almost everyone drinks. Arabica (Coffea arabica) is about 70% of world production and tastes softer, sweeter and more aromatic. Robusta (Coffea canephora) is about 30%, tastes stronger and more bitter, and has roughly twice the caffeine. Most instant coffee and many espresso blends use robusta, often mixed with arabica.
Arabica vs robusta at a glance
| Arabica | Robusta | |
|---|---|---|
| Share of world coffee | About 70% | About 30% |
| Caffeine in the bean | About 1.5% or less | About 2.7%, up to 3% |
| Taste | Softer, sweeter, more acidity and aroma | Stronger, more bitter, heavier body |
| Where it grows | Higher ground, about 600 to 2,000 m | Lowland, up to about 600 m |
| The plant | More delicate | Hardier, more resistant to pests and heat |
| Bean | Oval, S-shaped groove | Straight groove |
| Price | Higher | Lower |
| Typical use | Filter, speciality and most ground coffee | Instant coffee, espresso blends |
Figures from Lavazza and Maison du Café. Exact numbers vary by farm, variety and roast.
Which has more caffeine?
Robusta has about twice the caffeine of arabica. Lavazza gives 2.7% caffeine for robusta beans and 1.5% for arabica. Maison du Café puts arabica between 0.8% and 1.5% and robusta at up to 3%. So the type of bean changes how strong a cup feels as much as the size of the scoop. For how this applies to blends, see how much caffeine is in mushroom coffee.
How do they taste?
Arabica is usually described as lighter, rounder and more aromatic, with some acidity. Lavazza notes it has almost twice the sugar and about 60% more lipids than robusta, which helps explain the smoother taste. Robusta is fuller and more bitter, with less nuance. That bitterness is not always a fault: in espresso it adds body and a thicker crema, which is why Italian style blends often include some robusta.
Where do they grow?
Arabica comes from the highlands of Ethiopia and grows best at altitude, mostly between about 600 and 2,000 metres, in Central and South America and parts of Africa. Robusta comes from Central Africa and grows in the lowlands, up to about 600 metres. It copes better with full sun and pests, which makes it cheaper to grow. Central Africa and South and South East Asia grow much of it.
Is arabica better than robusta?
Not in every case. Arabica is preferred for filter and speciality coffee because of its flavour. Robusta is chosen when you want strength, body and caffeine, or a lower price. A good robusta can beat a poor arabica. Many of the coffees people like best are blends of the two.
Why is instant coffee often robusta?
Robusta gives a strong flavour that survives the drying process, more caffeine per gram and a lower cost. Lavazza notes robusta is mostly used for instant coffee granules and powders. Blending in arabica softens the taste.
What Mataye uses
Mataye Mushroom Coffee uses an arabica and robusta instant coffee base, blended with five functional mushrooms. The robusta gives it body and a proper coffee kick; the arabica keeps it smooth. Count a cup roughly like a mug of instant coffee. If you want to know more about the drink itself, start with what mushroom coffee is.
Frequently asked questions
Is robusta bad for you?
No. It is ordinary coffee with more caffeine. The NHS advises pregnant women to keep caffeine under 200 mg a day, and anyone sensitive to caffeine may notice robusta more.
Which is stronger, arabica or robusta?
Robusta, both in taste and in caffeine.
Can you tell them apart by looking?
Often, yes. Arabica beans are oval with an S-shaped groove; robusta beans have a straight groove.
