Is there a difference?

THE COFFEE plant as we know it belongs to the plant kingdom and specifically to the Rubiaceae family with the plant being known scientifically as Coffea arabica. While the plant is a native of Africa, particularly Abyssinia and Ethiopia, it has been cultivated in different equatorial regions with great success.

While there are a number of coffee species, three are particularly highlighted as the dominant species although only two are spoken of with great significance. The three are Coffea arabica, Coffe

acanephora, and Coffea liberica.

The first two are the dominant species from which coffee lovers enjoys their brew.

As a result, we regularly hear the terms Arabica and Robusta. Arabica refers to all coffee varieties that belong to the Coffeaarabica species (Typica, Geisha, Caturra, Catuai, etc) while Robusta is the principal variety belonging to the Coffeacanephora species.

Why then do coffee lovers choose one over the other? The first factor is the taste. Arabica has a wider taste range, moving from a fruity taste to a bitter taste. The acidity or the dry, bright, and sparkling sensation (often referred to by many as tangy, sharp) is higher in Arabica coffee as against Robusta, and similarly, the Arabica is generally sweeter.

DIFFERENCE IN TASTE

On the other hand, the taste range of Robusta coffee is somewhere between neutral and harsh, mainly due to the fact that it contains less sugar and more caffeine. Robusta coffee, therefore, provides a bland blend with lower acidity.

The second factor relates to the conditions under which both can be produced. Coffee

arabica quality comes with some demand in cultivation conditions.

Although the species demands a good balance

of sunshine and shade, it requires a cool climate with well-distributed annual rainfall. This species is attractive to pests and diseases thus increasing its maintenance costs. Robusta, on the other hand, is a low-maintenance crop, is less affected by pests and diseases and hence is easy to maintain.

Another important factor in the demand on the species is one of economics. In the commodity market, the price of Robusta is far less than that of Arabica.

This is mainly on the strength that the Arabica bean quality is superior to that of the Robusta. However, in some European countries, Robusta is widely used as people are more accustomed to their strength. Robusta is also widely used in the production of soluble coffee because it has a higher yield than Arabic coffee.

Another determinant is appearance. While the Arabica beans are larger in size and oval shaped, the plants (usually three-four metres) are generally no match for the robust Robusta plants, which range between 10 to 12 metres in height.

Chemistry and flavour is also another determinant. Coffee beans have various components such as acids, sugar, and essential oils. Both types, however, have different ratios of these substances. The higher ratios of these substances in the Arabica beans contribute to the sweetness of these beans over the Robusta. Robusta beans, however, are reported to have higher levels of Chlorogenic acids, which could be a boost for cappuccino lovers.

The final, but by no means the least, determinant in how you choose your bean is the caffeine content. Robusta coffee beans have greater caffeine content than Arabica beans.

So there you go. Whether you are a coffee aficionado or just an occasional drinker, you should have a bit more understanding of the bean you chose to have. Have a great coffee day!

Coffee beans have various components such as acids, sugar, and essential oils. Both types, however, have different ratios of these substances.