robusta_kaffee

Arabica vs Robusta: No Contest

June 1, 2002 by Sandi J. Holland

Though my research on coffee revealed over 30 species of the genus, the major commercial coffee beans come from Arabica and robusta trees.

Arabica (Coffea arabica), named for the Arabs, is the better and more expensive of the two. These trees grow in semitropical climates near the equator, both in the western and eastern hemispheres, at high altitudes. Because ripe Arabica cherries (unroasted beans) fall to the ground and spoil, they must be carefully monitored and picked at intervals, which increases production costs.

Robusta trees (Coffea canephora), which are grown exclusively in the eastern hemisphere, also thrive in equatorial climates, but at low altitudes. Their cherries require less care since they remain on the tree after they ripen. Robusta beans have twice the caffeine of Arabica, but less flavor. Some supermarkets carry Arabica, but most of their brands are robusta. Coffee shops generally use Arabica beans, but because their brews are so strong, I don’t enjoy them. I had always been satisfied with the various Maxwell House roasts and blends, until I bought my first bag of Arabica beans, ground them, brewed and drank the elixir.

To describe the taste of Arabica is difficult without using trite words like smooth and mellow. It has a round taste that is both rich and delicate, with good acidity. This does not refer to an actual degree of acidity, but to the sharp and pleasing taste that is neither sour nor sweet. The difference was evident in my first cup, probably because I had been drinking robusta for years. I was sold, high cost or not, and now I only buy Arabica.

In fairness, although most robusta coffee is of a lower grade and inferior to Arabica, there is a premium crop that is the top of the line for robusta beans. Premium robusta is primarily used in specialty espresso blends, and is never found in canned coffee. Though it only constitutes 5-15% of the blend, it is used because these beans add body to the taste and make a nice crema in the shot of espresso. This additional body distinguishes the blend in a cappuccino or latte. Premium robusta should only be used for espresso and not other brewing methods.

Surprisingly, I have found 100% Arabica coffee in Kroger decaffeinated and Eight O’Clock regular, both in bags of whole beans. If your coffee is Colombian, it will probably say Arabica on the side or back of the package, since this country produces nothing else. Guatemala, El Salvador, Tanzania and Kenya also produce all Arabica beans.

Once when I was a salesperson, a customer asked if we had leather handbags. After our discussion, I stated, “So, you really like leather purses, huh?” She asked, “Have you ever had a leather purse?” I tentatively said that I wasn’t sure and she replied, “Well, once you’ve had one, you will never want anything else.” I purchased a leather purse because of her conviction, and she was right.

So, I state with conviction that once you try well-brewed Arabica coffee, you may never want robusta again. It invades the tongue and palate with a delightful taste and divine aroma. You will be encouraged to close your eyes and savor the flavor, just as I describe in my poem Heavenly.

Sandi J. Holland

Midwest Poetry Review, SA-De Books (defunct), and Poetry Motel. She is also a crafter and artist, and enjoys motivating others. Ms. Holland lives in northeast Florida and is working on several books to be published through CreateSpace.

Latest posts by Sandi J. Holland (see all)

• Coffee Granita Cream Recipe and the History of Torani Syrups - June 1, 2015
• Coffee Cup Eraser Art Stamp Carving: Relaxing And Fun - April 11, 2012
• Coffee Gift Wrap Paper and Bags - December 1, 2002

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Arabica Beans vs. Robusta Beans—What’s the Difference?

The main commercial coffee beans are Arabica (Coffea Arabica) and Robusta (Coffea Robusta).

Arabica Beans

Arabica plants are more sensitive to temperature and handling, and also more vulnerable to pests.

• Seventy percent of all coffee beans grown are Arabica, which grows best at higher elevations in tropical or sub-tropical climates.
• Arabica beans (before roasting) are said to smell of blueberries, giving the roasted beans a sweet smell.
• Arabica beans are generally more flavorful than Robusta, though not all premium gourmet coffee beans are Arabica.

Robusta Beans

Robusta are hardier plants, tolerating lower elevations and less favorable climate and soil conditions. Robust are grown primarily in Southeast Asia and Africa.

• Robusta beans are used for most everyday and instant coffees, and have about twice as much caffeine as Arabica beans.
• Robusta beans (before roasting) are said to conjure smells of oats or peanuts, with a grainy and nutty fragrance.
• Robusta beans may smell burnt even if roasted properly. Some people compare the smell to burnt plastic or rubber.

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Fine Robusta

Robusta coffee has historically been considered inferior to Arabica coffee and subsequently not enjoyed the same price premiums and motivation for quality improvement seen in the specialty Arabica market. Much of Robusta’s poor market reputation, however, is as the result of correctable defects in cultivation and processing rather than qualities inherent to the species.

As proven by success in the specialty Arabica market, differentiation of fine quality Robusta may lead to increased consumer value and consumption, as well as better earnings for Robusta coffee farmers and provide the incentive needed for further advancement of the greater coffee industry.

This document is the coffee industry’s first comprehensive guide of compiled standards and procedures that define Fine Robusta coffee, a class of defect-free Robusta equivalent to Specialty Arabica, in which coffees exhibit unique and desirable characteristics resulting from a combination of varietal genetics, microclimate of origin, accentuated by best cultivation and processing practices.

Coffee Robusta Price:

Coffee Robusta Price is at a current level of 2.314, up from 2.248 last month and up from 2.002 one year ago. This is a change of 2.93% from last month and 15.55% from one year ago.

• Category:Agriculture and Livestock
• Region: N/A

• Report:Commodity Markets Review
• Source:World Bank

Coffee Robusta Price Chart

Coffee Robusta Price Historical Data

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Coffee Robusta Price Summary

• Last Value: 2.314
• Latest Period: Jul 2017
• Updated: Aug 3, 2017, 10:03 EDT
• Frequency: Monthly
• Unit: USD per Kilogram
• Adjustment: N/A
• Value Previously: 2.248
• Change From Previous: 2.93%
• Value One Year Ago: 2.002
• Change From One Year Ago: 15.55%
• First Period: Jan 1960
• First Value: 0.6969
• Notes: International Coffee Organization indicator price for Coffee Robustas, average of New York and Le Havre/Marseilles markets, ex-dock.

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I:CRP Excel Add-In Codes

• Indicator Code: I:CRP
• Indicator Name: =YCI("I:CRP","name")
• Latest Value: =YCP("I:CRP")
• Last 5 Values: =YCS("I:CRP",,-4)

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From a Lavazza social responsibility project.

¡Tierra! is a coffee from Rainforest Alliance Certified™ farms that combines high product quality, respect for the environment and social equity.

The name comes from Giuseppe e Pericle Lavazza Onlus Foundation’s social responsibility project, born in 2002, to improve the social and environmental conditions and the production techniques of the small communities of coffee growers.

In 12 years the project has involved more than 3000 growers in 8 countries.

. a coffee 100% from sustainable agriculture.

Lavazza is proud to present you ¡Tierra!, a range composed of two carefully selected blends that are from Rainforest Alliance Certified™ farms. The Rainforest Alliance is an international nonprofit organization that ensures farmers follow more sustainable agricultural practices that protect forests, rivers, soils and wildlife. Rainforest Alliance certification also means that workers have just wages and improved access to dignified living conditions, health care and education for their children.

Superior quality, authentic taste!

For “¡Tierra! Exclusive Blend”, Lavazza’s expertise in selecting the best origins has carefully blended the most aromatic Arabica coffees from Brazil and the finest Robusta coffees from South East Asia. The result is a bold and velvety coffee with enveloping notes of bitter cocoa and nuts. It is roasted slightly longer to accentuate its intense aroma of dried fruits.

¡Tierra! encompasses the passionate dedication and excellence that have characterised Lavazza for more than 100 years.

To enjoy a Lavazza coffee means to discover the story of a family that across four generations have been selecting the best quality coffee, always offering you a unique sensory experience.

Lavazza ¡Tierra!: excellence embraces sustainability.

Arabica and Robusta Coffee Plant

Coffee Plant Overview

The coffee plant is a woody perennial evergreen dicotyledon that belongs to the Rubiaceae family. Because it grows to a relatively large height, it is more accurately described as a coffee tree. It has a main vertical trunk (orthotropic) and primary, secondary, and tertiary horizontal branches (plagiotropic).

The Difference Between Arabica and Robusta Coffee Beans

While there are several different coffee species, two main species of coffee are cultivated today. Coffea arabica, known as Arabica coffee, accounts for 75-80 percent of the world's production. Coffea canephora, known as Robusta coffee, accounts for about 20 percent and differs from the Arabica coffees in terms of taste. While Robusta coffee beans are more robust than the Arabica plants, but produces an inferior tasting beverage with a higher caffeine content. Both the Robusta and Arabica coffee plant can grow to heights of 10 meters if not pruned, but producing countries will maintain the coffee plant at a height reasonable for easy harvesting.

Coffee Plant Growth and Development

Three to four years after the coffee is planted, sweetly smelling flowers grow in clusters in the axils of the coffee leaves. Fruit is produced only in the new tissue. The Coffea Arabica coffee plant is self-pollinating, whereas the Robusta coffee plant depends on cross pollination. About 6-8 weeks after each coffee flower is fertilized, cell division occurs and the coffee fruit remains as a pin head for a period that is dependent upon the climate. The ovaries will then develop into drupes in a rapid growth period that takes about 15 weeks after flowering. During this time the integument takes on the shape of the final coffee bean. After the rapid growth period the integument and parchment are fully grown and will not increase in size. The endosperm remains small until about 12 weeks after flowering. At this time it will suppress, consume, and replace the integument. The remnants of the integument are what make up the silverskin. The endosperm will have completely filled the cavity made by the integument nineteen weeks after flowing. The endosperm is now white and moist, but will gain dry matter during the next several months. During this time the endosperm attracts more than seventy percent of the total photsynthesates produced by the tree. The mesocarps will expand to form the sweet pulp that surrounds the coffee bean. The coffee cherry will change color from green to red about thirty to thirty-five weeks after flowing. See Flash movie on Coffee Bean Development.

Coffee Plant Root System

The roots of the coffee tree can extend 20-25 km in total length (Malavolta, 195) and the absorbing surface of a tree ranges from 400 to 500 m 2 (Nutman). There are main vertical roots, tap roots, and lateral roots which grow parallel to the ground. The tap roots extend no further than 30-45 cm below the soil surface. Four to eight axial roots may be encountered which often originate horizontally but point downward. The lateral roots can extend 2 m from the trunk. About 80-90% of the feeder root is in the first 20 cm of soil and is 60-90 cm away from the trunk of the coffee tree (Mavolta, 195-196). However, Nutman states that the greatest root concentration is in the 30 to 60 cm depth. The roots systems are heavily affected by the type of soil and the mineral content of the soil. To be thick and strong, the coffee roots need an extensive supply of nitrogen, calcium and magnesium. During planting the main vertical roots are often clipped to promote growth of the the horizontal roots, which then have better access to water and added nutrients in the top soil.

The elliptical leaves of the coffee tree are shiny, dark green, and waxy. The coffee bean leaf area index is between 7 and 8 for a high-yielding coffee (Malavolta, 195). The coffee plant has become a major source of oxygen in much of the world. Each hectare of coffee produces 86 lbs of oxygen per day, which is about half the production of the same area in a rain forest (source: Anacafe).

Coffee Robusta Price:

Coffee Robusta Price is at a current level of 2.314, up from 2.248 last month and up from 2.002 one year ago. This is a change of 2.93% from last month and 15.55% from one year ago.

• Category:Agriculture and Livestock
• Region: N/A

• Report:Commodity Markets Review
• Source:World Bank

Coffee Robusta Price Chart

Coffee Robusta Price Historical Data

There is no data for the selected date range.

An error occurred. Please try again by refreshing your browser or contact us with details of your problem.

Coffee Robusta Price Summary

• Last Value: 2.314
• Latest Period: Jul 2017
• Updated: Aug 3, 2017, 10:03 EDT
• Frequency: Monthly
• Unit: USD per Kilogram
• Adjustment: N/A
• Value Previously: 2.248
• Change From Previous: 2.93%
• Value One Year Ago: 2.002
• Change From One Year Ago: 15.55%
• First Period: Jan 1960
• First Value: 0.6969
• Notes: International Coffee Organization indicator price for Coffee Robustas, average of New York and Le Havre/Marseilles markets, ex-dock.

Professional Data Verification

Need to see the raw data? Download the original data directly from our source.

I:CRP Excel Add-In Codes

• Indicator Code: I:CRP
• Indicator Name: =YCI("I:CRP","name")
• Latest Value: =YCP("I:CRP")
• Last 5 Values: =YCS("I:CRP",,-4)

To find the codes for any of our financial metrics, see our Complete Reference of Metric Codes.

Access our powerful Excel Add-in with a YCharts Professional Membership. Learn More.

Robusta-Kaffee

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Arabica-Kaffee vs Robusta-Kaffee

Wir wählen immer die feinsten Arabica und die besten und starken Robusta-Sorten auf dem internationalen Markt, um hervorragende Mischungen zu erstellen, ausgeglichen, nach neapolitanischer Art.

Unter den mehr als fünfzig Sorten von Kaffee, die es gibt, stechen zwei Kulturarten hervor: Arabica und Robusta. Doch das, was allgemein über diese beiden Arten von Kaffee gesagt wird, es ist oft das Ergebnis von einem Missverständnis, und Kaffee-Experten haben die Pflicht, dies aufzuklären. Deshalb haben wir bei Passalacqua wir entschieden, Ihnen zu erklären, welche und wie viele die wirklichen Unterschiede zwischen Arabica und Robusta-Kaffee sind.

Wussten Sie, dass nicht immer Arabica der beste ist?

Der Mythos besagt, dass Arabica-Kaffee immer besser als die Robusta-Kaffee, aber das ist ein Mythos, von denen verbreitet, die nicht wirklich viel über Kaffee wissen. Oder besser gesagt, ist dies nur der Fall, wenn wir von einem sehr feinen Arabica-Kaffee sprechen! Kurz gesagt, man kann nicht argumentieren, dass es ausreichend ist, hundert Prozent Arabica-Kaffee zu bekommen, und dann automatischen einen Qualitätskaffee zu erhalten. Es gibt wertvolle Robusta-Kaffee, die deutlich mehr bieten, als einige Arabica-Sorten. Was wirklich den Arabica-Kaffee von Robusta-Kaffee unterscheidet, sind der Geschmack und das Aroma in der Tasse. außerordentliche Unterschiede, die sie perfekt für die Erstellung ausgewogene Mischungen kennen müssen.

Kaffee Arabica und Robusta-Kaffee: wissen Sie wirklich, was der Unterschied ist?

Der Unterschied zwischen den beiden Sorten: Arabica-Kaffee wächst in Plantagen höheren Lagen, ist empfindlicher gegenüber Temperaturen und Parasiten, während Robusta-Kaffee viel haltbarer ist, und auch auf niedrigerer Höhe mit Temperaturen wächst, die manchmal 30 Grad überschreiten. Nach der Ernte, Trocknung und Röstung zeigt sich, was wirklich den Unterschied ausmacht, welches Aroma und welchen Geschmack dies in der Tasse zur Folge hat. Arabica-Kaffee hat einen zarteren und süßen Geschmack, ist leichter (weil er weniger Koffein enthält) und aromatischer. Robusta-Kaffee, hat jedoch einen intensiveren Geschmack, ist stärker (enthält mehr Koffein), weniger aromatisch, aber hat mehr Körper und schafft eine cremiger Espresso, der etwas schäumt.

Best of Arabica und Robusta in unseren Mischungen

Passalacqua kauft nur die besten Arabica und Robusta aus den besten Anbaugebieten der Welt, um immer qualitativ hochwertige Mischungen zu erstellen, damit wir in der Lage sind, das Beste aus den Eigenschaften der beiden Sorten zu bekommen.