We see terms like '100% Arabica' , 'Arabica and Robusta Blend' on coffee labels all the time. What does it mean? What is the difference? Which one is better? In this article, we will try to answer some of these questions.


There are about 80 different types of coffee around the world. Among these, Arabica and Robusta are the most widely grown coffee varieties in the world, both originating from Africa. Robusta seed, whose scientific name is Coffea canephora, constitutes 25% of the world's total production. Arabica coffee, on the other hand, accounts for approximately 70% of the world's production, but only 10% of it is at the quality level that we can call 'gourmet'.


According to the story, an Ethiopian shepherd noticed that after eating the fruit of a tree, his goats gained too much energy and began to move very quickly. This is how Arabica coffee is discovered. Again, the same shepherd shares his discovery with a nearby monastery. The clergy turn coffee berries into a shake beverage and use it to stay awake during long prayer sessions. The first coffee roasting process took place when two clergymen dried the fruits by putting them next to the fire out of curiosity. True or false, this is the well-known discovery story of Arabica Coffee.


Robusta bean is much easier to grow than Arabica. The tree is almost completely hardy except for frost and bears fruit quickly. The higher the amount of Arabica in a coffee package, the higher the price will rise, due to the fact that the Arabica fruit is grown under more difficult conditions, has higher quality, and taste elements.


Of course, it is not only the difficulties of growing the fruit that increase the commercial value of Arabica. Robusta coffee contains more caffeine than Arabica. Compared to Arabica, the Robusta bean grown at lower altitudes has a more bitter and sharper taste. The Arabica bean, on the other hand, is softer, thinner, and often has a light fruit flavor.


Of course, all this is general information. A low quality Arabica bean may be more bitter and tasteless than a high quality Robusta bean. In addition, Robusta is an important reason for preference for giving density and creaminess to coffee. As a result the most popular coffees of many brands (specially for espresso) consist of a low amount of high quality Robusta beans blended with high quality Arabica beans.


In summary, the fact that a coffee is 100% arabica does not make that coffee more delicious than a robusta blended coffee, and it should not be forgotten that the issue that is more important than whether the coffee is Arabica or Robusta is its roasting.


Coffee beans need to be roasted for their aroma to emerge. The roasting process ensures that all the flavors contained in the coffee bean are released, but these flavors begin to disappear after a certain period of time. Therefore, it is necessary to perform the roasting process at the exact setting. As the roasting process takes longer, the aroma of the coffee bean dies and it gradually becomes bitter and gives a bitter taste. Most manufacturers keep the roasting process long to hide the poor quality of the coffee beans. But in the end, it's a matter of taste, and long-roasted coffee is loved by many.