Arabica vs Robusta: What's the Difference?

Nearly all coffee comes from one of two species: Arabica and Robusta. Knowing the difference helps you understand what you're buying and why some coffee tastes so much better than others.

Arabica

Arabica makes up the majority of specialty coffee. It grows at higher altitudes, ripens slowly, and develops complex, nuanced flavors — fruit, florals, chocolate, and balanced acidity. It has less caffeine and a smoother, sweeter profile. It's also more delicate and expensive to grow.

Robusta

Robusta is hardier, grows at lower altitudes, and resists pests well. It has roughly twice the caffeine of Arabica and a bolder, more bitter, earthy taste. It's common in instant coffee and some espresso blends, where it adds body and a thick crema.

Which is better?

For flavor, high-quality Arabica generally wins, which is why specialty roasters focus on it. But a small amount of good Robusta in an espresso blend can add pleasant punch and crema. Quality within each species matters more than the label alone.

Taste great Arabica

Our coffees are selected for flavor and roasted fresh in small batches. Explore the current lineup.