Even with the same coffee, there's such a difference: Arabica and Robusta.

The coffee varieties Arabica and Robusta have often appeared in our columns. These two varieties account for most of the world's coffee production, but how do they actually differ, and what are their respective strengths and weaknesses? This time, we would like to compare and introduce these two types of coffee, which are both coffee but have different characteristics.

Delicate but flavorful Arabica

The Arabica variety, whose scientific name is Coffea Arabica, is said to have originated in the Abyssinian highlands of Ethiopia, and accounts for about 60% of the world's total coffee production. It is a very important variety in the current coffee industry, where specialty coffee is highly valued. Arabica can be subdivided into various varieties such as the indigenous Typica and Geisha, the mutant Bourbon, and the artificially crossbred Catuai. Arabica has rich flavors and vibrant acidity, and each bean has its own unique character, making it deeply captivating to many coffee fans. However, the very sensitive Arabica variety is susceptible to diseases and is difficult to cultivate because it prefers high altitudes of 900m or more and has a low yield. For this reason, intensive variety improvement is being carried out to create varieties with high yields, disease resistance, and rich flavors. Personally, I think there's a certain romance in the fact that high-quality Arabica coffee isn't easily accessible, but it's not a bad thought to imagine a day when excellent coffee might be available at an affordable price!

Bold but resilient Robusta

It is often thought that Robusta refers to Coffea Canephora, which originated in Congo, but it is precisely one of the varieties of Canephora. The name Robusta comes from "robust," meaning "strong." About 30% of the coffee produced worldwide is Robusta, and it is widely cultivated in countries such as Indonesia and Uganda in Africa. Unlike the delicate Arabica, Robusta is easy to cultivate because it is resistant to diseases and pests, can be grown at low altitudes, and has a high yield. After hearing this, you might think Robusta is better, but compared to Arabica, it has little acidity or flavor, a strong bitterness, and a unique aroma, so there is a significant difference in taste. Nevertheless, due to its high yield and ease of cultivation, Robusta is traded at a low price and is mainly used in canned coffee and instant coffee.

So different: A thorough comparison of Arabica and Robusta

Now, let's compare Arabica and Robusta from various perspectives!

Cultivation Environment

First, let's look at the cultivation environment, which is important for growing the trees. There's a slight difference between the two.

Altitude

Arabica: 900-2000m above sea level; growing at high altitudes provides the necessary temperature differences and rainfall.

Robusta: 0-900m above sea level; does not require cold temperatures and can be cultivated in lowlands.

Temperature

Arabica: 15-25°C; requires a moderately warm climate to grow.

Robusta: 20-30°C; thrives even when exposed to high temperatures.

Annual Rainfall

Arabica: 1500-2500 mm; can grow even if the surface soil is dry due to its deep root system.

Robusta: 2000-3000 mm; has shallow roots, so it requires an environment with frequent rain.

How the trees grow

Even though both produce coffee, their growth patterns differ slightly. Let's look at the differences.

Rooting method

Arabica: Narrow and deep, roots grow downwards, so trees in the plantation are spaced about 1.5m apart.

Robusta: Wide and shallow, roots spread horizontally, so trees are spaced more than 2m apart.

Time from flowering to fruit ripening

Arabica: 9 months; the period until the fruit ripens is relatively short, and the flowering season is regular.

Robusta: 11 months; takes a long time to ripen, and flowering is irregular, so the harvesting period tends to be dispersed.

Tree Height

Arabica: 3-4m; it is common to adjust the height to about 2m for harvesting purposes.

Robusta: 10-12m; if left untouched, it grows to an immense height. Ladders may be used for harvesting.

From a scientific perspective

Finally, let's look at it from a slightly more specialized perspective to understand the true nature of the taste differences.

Number of chromosomes

Arabica: 44. Arabica has a more complex genetic structure. This difference is the origin of its diverse and complex flavor.

Robusta: 22. When crossbreeding Arabica and Robusta, it is necessary to double Robusta's chromosomes with chemicals before crossing them.

Oil content of beans

Arabica: 15-17%; this high oil content creates the rising aroma and smooth mouthfeel.

Robusta: 10-12%; Robusta with its low oil content, when blended in espresso, produces a firm crema.

Sugar content of beans

Arabica: 6-9%; this sugar changes during roasting, creating the deliciousness of coffee.

Robusta: 3-7%; the low sugar content contributes to its strong bitterness and aftertaste.

Caffeine content

Arabica: 0.8-1.4%; the amount of caffeine affects the tree's resistance. One reason Arabica is susceptible to diseases is its low caffeine content.

Robusta: 1.7-4%; true to its name "Robusta" (strong), a high caffeine content is also a characteristic of the Robusta variety.

Although both are consumed as coffee, these two varieties have differences in various aspects. Both have their merits and demerits, and it's because each variety has a role depending on its purpose that various people can enjoy coffee in various situations. Perhaps there's no need to decide which is superior or better.