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The different coffee beans.
There are so many factors influencing the taste of your cup of coffee. It all starts with the bean. The altitude, chemistry of the soil the tree is grown in, the amount of rainfall, and sunshine all contribute to the delicate flavour of the coffee bean. The two most popular beans in the commercial coffee industry are Arabica and Robusta. What are the differences? How do you choose between them for the ultimate coffee experience?
Arabica.
Descended from Ethiopia’s ancient coffee trees, Coffea Arabica beans account for more than three quarters of the world’s entire coffee production. Grown only on mountain sides at heights between 600 and 2000 metres, Arabica beans produce a mild, fine, aromatic coffee with a complex taste. More elongated and flatter than Robusta beans, Arabica is also lower in caffeine.
Robusta.
Mostly grown in Central and West Africa and parts of South East Asia, Robusta only accounts for a quarter of the world coffee market. The name Robusta derives from the fact it is resistant to parasites and disease, making it easier to cultivate than Arabica. Robusta beans often have more of a chocolate taste, a little darker, woody and more bitter than Arabica, with twice the caffeine content.
