Coffee: Robusta vs. Arabica
Thu, Apr 23rd 2009, 12:36
Coffee beans come in two main species, Robusta and Arabica … and the true test of a coffee is whether it is made from Robusta beans or Arabica beans.
Arabica coffee is widely considered to produce superior tasting coffee. 70% of world coffee production is Arabica beans. These beans grow at a high altitude but the yield is lower than the Robusta coffee plants. And only 10% of production yields the quality of beans favoured for their smooth aroma and caramel aftertaste.
30% of world production comes from the disease-resistant Robusta coffee plants. These plants yield more beans per plant. The beans have a high caffeine content and a stronger flavour with a woody aftertaste.
The terms Mocha and Java are used as indicators of coffee quality but these days this is meaningless and the coffee they refer to is the tastier Arabica coffee.
Java was one of the original coffee growers and produced fine quality Arabica coffee. Mocha was the name of the original port in Yemen that was the start of the worldwide coffee craze. For this reason Mocha and Java were known as quality coffee suppliers.
Mocha is no longer influential in the coffee trade and Java saw its Arabica coffee plants destroyed by disease. They now grow the more hardy Robusta variety.
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Coffee: Robusta vs. Arabica reviews
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