21st
Jan
2013

Posted in Kafevend Blog

Robusta, or coffea canephora to give it its true name, is typically seen as the inferior of the two types. It produces a heavier body and less acidity compared to arabica, along with a much stronger but more bitter taste. The flavour has been described as earthy or wooden, and as opinions decline, descriptions relating the taste to rubber abound. Robusta makes up the supermarket instant coffees, and many of the lower grade ground coffees too, due to the low cost of production and the relative ease of growing it compared to arabica. This unfortunately gives robusta a bad rap that it doesn't necessarily deserve, and the simple fact that people may have a personal preference for a stiffer drink seems to be a point lost on some.

Arabica is much more prevalent in various dedicated coffee shops and cafes. Accounting for around seventy five to eighty percent of the world's coffee, there are many different varieties, suiting a wide range of  tastes. Generally though, arabicas possess a milder taste and lighter body, with increased acidity and fruity and tangy flavours, as well as having more pleasing aromas. Despite arabica's domination of the coffee scene, it is the harder of the two plants to grow. Amongst tighter restrictions on altitude, the amount of rainfall and the weather conditions, it is also more susceptible to pests than robusta- interestingly, this may have something to do with arabica possessing almost half the amount of caffeine present in robusta, as caffeine has been shown to act as a natural pesticide.

by Kafevend

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