Oh we do love a coffee. Both here on the site, and the population across the globe. The global caffeine boost that is an industry worth $200 billion and approx £10.1 billion in the UK alone.
Coffee, one of the world’s most beloved beverages, primarily comes from two species of beans: Robusta and Arabica.
These two varieties not only differ in taste but also in their origin, cultivation conditions, and chemical composition, offering a variety of flavours and experiences for coffee enthusiasts.

Origins and Cultivation
Arabica beans, known scientifically as Coffea arabica, trace their origins to the highlands of Ethiopia. They thrive in high altitude areas, generally between 600 to 2,200 meters, where cooler temperatures and ample shade nurture their development. Arabica plants are delicate, requiring specific climatic conditions and are more susceptible to pests and diseases.
In contrast, Robusta beans, or Coffea canephora, originated in central and western sub-Saharan Africa. Robusta plants are hardier and more resilient to environmental stressors. They grow well at lower altitudes and warmer temperatures, making them less demanding in terms of cultivation. Their robust nature makes them resistant to diseases and pests, contributing to their widespread cultivation in diverse environments, especially in Southeast Asia and Africa.

Flavour Profiles
The flavour profile of Arabica beans is one of the primary reasons for their popularity. These beans tend to have a sweeter, softer taste, with tones of sugar, fruits, and berries. Their acidity is higher, often giving it a winey taste. Arabica beans also contain less caffeine, which contributes to a smoother, less bitter taste.
Robusta beans, on the other hand, have a stronger, harsher, and more bitter flavor, with grainy or rubbery overtones. They are often described as having a peanutty aftertaste. The higher caffeine content in Robusta beans, almost double that of Arabica, contributes to this bitterness. This distinct flavour profile makes Robusta beans popular for espresso blends, where a strong, rich taste is desirable.
Caffeine Variances
Caffeine content is a significant differentiator between these two types of coffee beans. On average, Robusta beans contain about 2.7% caffeine, compared to around 1.5% in Arabica beans.
This higher caffeine content not only influences the taste but also makes Robusta beans more bitter. The caffeine acts as a natural insect repellent, aiding the robustness of the plant against pests.
The Robusta is very common in blends, and for some of those coffee companies like cannonballcoffee.co.uk that specialise is high caffeine content roasts. A lot of companies will add them to the blends with Arabica and then roast it all dark (see big coffee chains….) so the flavours are masked by the bitterness. It helps keep costs down.

Conclusion
Whilst Arabica and Robusta beans might appear similar to the untrained eye, they are worlds apart in their cultivation, flavour, and chemical composition. Arabica beans, with their sweet, delicate flavors, are preferred for their superior taste and quality. Robusta beans, with their strong, bold flavors and higher caffeine content, are favored in blends and instant coffee. The choice between Arabica and Robusta ultimately depends on personal taste preferences and the desire for either a smoother or a more potent coffee experience.