Equipment & Quality
What Is the Difference Between Arabica and Robusta?
Arabica and Robusta are the two species of coffee that dominate commercial production, and they produce quite different cups. Arabica, Coffea arabica, is the species behind nearly all specialty coffee — delicate, aromatic, complex, and capable of the nuanced expression that specialty drinkers seek. Robusta, Coffea canephora, yields more reliably, resists disease more easily, and contains about twice the caffeine of Arabica, but produces a cup that tends toward less aromatic complexity.
The differences come from genetics and growing conditions. Arabica requires specific conditions — high elevation, cool tropical temperatures, specific rainfall patterns — to thrive, and it is more susceptible to disease and weather variations. Robusta tolerates a wider range of conditions, grows at lower elevations, and produces heavier yields per tree, which makes it economically attractive for large-scale commercial farming.
In the cup, Arabica offers the floral, fruity, aromatic, and bright qualities that specialty coffee celebrates. Robusta contributes body, crema in espresso blends, and more caffeine, but its flavor range is narrower. Café de Volcán works exclusively with Arabica, as do most specialty coffee brands, because the range of expression Arabica offers aligns with the experiences so highly appreciated.
