Arabica vs Robusta

Why choose just one?
Arabica and Robusta; the never-ending battle of the coffee industry.

One coffee is always shown in plain sight, clearly visible on the label. The second, an embarrassing half-brother, hidden in the blends and praised by no one.

Strange, isn't it?

This is the common idea that many people have about these two types of coffee, which for years has influenced the market and guided the consumption choices of coffee drinkers around the world.

But where do arabica and robusta coffee beans come from?

The first obvious difference to highlight is the genetic one. Even though they belong to the same genus "Coffea," they belong to different species: the first is the "Arabica" and the second the "Canephora."

This difference, which can be easily identified by sight, inevitably determines profound differences in the climate and geographical areas where these two plants can be grown.

Robusta coffee beans

As can be inferred from its name, the Robusta variety also withstands more robust conditions and requires less attention than its familiar sister. In short, Robusta is easier to grow and adapts to more intensive forms of farming.

Arabica coffee beans

Arabica grows at higher altitudes, namely 800-2200 m, with an optimal temperature range of 15-24 °C, while Robusta can grow at significantly lower altitudes (0-900 m) and can withstand higher temperatures (24-30 °C).

Arabica, on the other hand, has relatively low yields, requires more attention and tends to be grown in more extreme and complex environments. These conditions inevitably lead to higher prices on the market and, ultimately, more consumer interest. However, this does not mean that Arabica coffee is always good coffee, as quality is determined not only by genetics or geography (altitude, temperature, etc.), but also by good agricultural practices and investment in production and processing.

Therefore, the capital letters "ARABICA" on the label of your coffee do not always offer true quality.

The taste differences between Arabica and Robusta

The genetic characteristics mentioned above also lead to sensory and taste differences. Height an important characteristic in determining the taste the coffee will have in the cup.

This means that Arabica coffee, grown at higher altitudes, is characterized by higher acidity and complexity, while Robusta coffee is more bitter and full-bodied.

Robusta does indeed have more caffeine and it is the variety that gives our cup roundness and body; these properties make Robusta essential in blends where, if carefully blended with Arabica, incredibly balanced coffees can result.

How the coffee industry sees Arabica and Robusta

Because of these characteristics that make Robusta less attractive and interesting, over the years this variety has been relegated to a secondary and somewhat discriminated position in the coffee industry.

Arabica undoubtedly has a more refined taste and coffee experts will always tell you it is the best. And they are probably right. But this is still not enough to justify the robusta's hatred and snobbery.

Climate change and Arabica and Robusta

Moreover, when we look at the future scenarios that the coffee sector will face, some crucial considerations must be made. Climate change is no longer a hypothesis, but a reality that we must deal with.

Rising temperatures and an increase in extreme climatic events will determine the location of production areas, and fragile ecosystems - such as those in which Arabica coffee is grown - will certainly be threatened.

This means that while growing Arabica will become increasingly complex and risky, investing in sustainable and quality-focused Robusta production can offer farmers greater resilience and economic stability in the years ahead.

All in all, there is no denying the importance of Robusta

The story of the never-ending battle between Arabica and Robusta teaches us an important lesson:

When analyzing a situation or making statements, we should avoid taking sides in advance. We should always strive for a broader perspective and try not to leave anything out of the overall picture.

Robusta is undoubtedly a less valuable variety, but its characteristics have been and remain fundamental in coffee. Its flavor will probably never fully delight the taste buds of coffee experts, but when blended with Arabica it can produce perfect flavor balances.

Focus on producing better Robusta

Rather, the discussion should be about improving and qualitatively enhancing the cultivation of robusta to prevent it from becoming an intensive and industrial crop. When Robusta is treated and taken care of like an Arabica, it can become excellent coffee, adding value for farmers and consumers and diversifying the range of choices. Recognizing that Robusta has specific characteristics that can satisfy consumer tastes is the first step to breaking down the current production system and opening up new opportunities.

Why Robusta is a keeper

The reality is that this discrimination against the Robusta variety will never cause companies to eliminate it from their coffees.

It is cheap, it is easy to grow and in the future it may be the most produced coffee on the planet. I think you have understood why big companies like this variety so much.

What we can do instead is see Robusta as an opportunity and encourage the farmers who grow this crop to invest in quality and sustainability so that we have a future with good, clean coffee. At Wakuli, we promote and invest in Robusta farmers to encourage them to switch from bulk blends to fine single-origin Robusta coffees, and we are not afraid to share this with consumers.

Arabica or Robusta? We choose quality!

Wakuli coffee beans

We think you deserve really good coffee at home.

It may not be what you're used to. We source the best quality bean - high quality Arabica and Robusta coffee beans, roast the coffee lightly and ship it fresh. As a result, you taste all the funky and unexpected flavors in your coffee. Fresh!

That's waking up the Wakuli Way!

So what makes Wakuli coffee so special?

• Only specialty coffee straight from the farmer
• Finest Arabica and Robusta beans
• Fresh, lightly roasted coffee
• Suitable for every brewing method