There are more than ninety varieties of coffee trees in the world, but beans are harvested from only two main varieties - Arabica and Robusta. It is these two species that have a pronounced taste and aroma, and also contain an increased amount of caffeine. However, in addition to common features, Arabica has its own differences from Robusta.
Growing Arabica and Robusta
The difference between Arabica and Robusta is primarily due not so much to the taste as to the peculiarities of their cultivation. Arabica is an extremely whimsical tree that loves warm climates and cannot withstand sudden fluctuations in weather conditions. In addition, Arabica is very susceptible to various diseases and therefore difficult to grow. All these factors together and affect the cost of Arabica coffee beans, which is more expensive than Robusta beans.
Robusta is appreciated by many coffee drinkers for its high caffeine content, as well as its unusual, slightly bitter and astringent taste.
Robusta is less demanding on the conditions in which it is grown. This tree is quite tenacious, resistant to diseases and cold climates. In addition, robusta begins to bear fruit much faster and yields much more than arabica crop. Due to this, grains of this variety are cheaper, which makes them more in demand among buyers with a modest budget.
Arabica and Robusta flavor
The taste of Arabica is also quite different from the same quality of Robusta - it is more intense, but at the same time it does not taste bitter and does not dry out the tongue like its competitor. The mild rich taste of Arabica and its intense aroma are formed from ninety different essential oils, and the less concentrated content of caffeine makes the drink made from it softer and more pleasant.
One hundred percent Arabica is the most expensive type of coffee, and pure robusta is very difficult to find on the market.
The taste difference between Robusta and Arabica lies in the presence of bitterness and a stronger astringent taste, since Robusta beans contain three times more caffeine than Arabica beans. Lovers of very strong coffee prefer this particular variety, the invigorating qualities of which more than compensate for its taste. The aroma of robusta is formed from only four types of essential oils, but it is hardly possible to call it poor.
Robusta is mainly used by mixing it with Arabica, which makes coffee more inexpensive. Such a mixture is not particularly inferior to the pure second variety in terms of saturation and aroma, but at the same time it is still stronger and cheaper. Also, robusta, unlike arabica, retains most of its substances during processing. It is often used to create a fluffy froth when brewing espresso coffee.
