Arabica and Robusta are the two types of coffee beans used to produce the blends normally on the market. Their main differences are to be found in the taste and where they are grown.

ARABICA COFFEE

Arabica (which in parentheses is 70% of the coffee produced in the world) is most cultivated in South & Central America, and in the Africa. For the taste it is important to consider that the arabica has a more delicate taste, less bitter, with a more or less marked acidity and with intense (at least in the best arabica qualities) aromatic sensations.

ROBUSTA COFFEE

Robusta is produced on average from West Africa (Cameroon, Ivory Coast etc) and in the Far East (Vietnam and Indonesia), it also grows at lower altitudes than Arabica and in conditions, say, less ideal in terms of humidity and type of soil; it also has less problems of diseases. Robusta beans have a more rounded shape and have a more or less straight groove. For the taste robusta has less vigorous taste sensations than arabica, a strong sense of bitterness and above all a great body.