For a morning cup, arabica is the better choice for most people. It tastes sweeter, has more range, and is gentler on a plain brew. Robusta is better if you want roughly twice the caffeine, a bitter and rubbery edge, or thick crema on espresso. If you want a cup you taste, pick arabica. If you want a jolt and do not mind the bitterness, robusta or a blend with some in it is a fair choice.
What is the difference between arabica and robusta?
They are two species of coffee. Arabica is the one most specialty coffee is made from. Robusta is hardier, grows at lower elevations and resists disease and heat better, which is why it is cheaper to grow.
| Arabica | Robusta | |
|---|---|---|
| Taste | Sweeter, more acidity, wide range from fruity to chocolate | Bitter, harsh, often described as woody or rubbery |
| Caffeine | Lower, roughly half of robusta by weight | Higher, roughly double |
| Crema on espresso | Thinner | Thick and lasting |
| Typical grown at | Higher altitude | Lower altitude |
| Where you find it | Most specialty bags | Instant coffee, some espresso blends |
These are general differences. Single coffees vary, and processing and roast change the cup a great deal.
Does arabica or robusta have more caffeine?
Robusta, by a wide margin: roughly twice as much by weight. That is one reason it shows up in instant coffee and some espresso blends. It is also part of why it tastes harsher. If caffeine is the goal, you can also change the amount of coffee per cup, which is simpler and keeps the flavor you like. We do not make health claims about caffeine, and how much you drink is up to you.
When does each one win?
Arabica wins for drip, pour-over, French press and any cup you drink black. The sweetness and acidity are the point. Robusta wins when caffeine or crema matter more than flavor, for example a strong espresso base for a milk drink, or an iced coffee you want to cut through cream and syrup.
Strength is a separate question. A cup of arabica brewed at a heavier ratio is as strong as robusta, only with more flavor. The numbers are on how much coffee for strong coffee, and the default recipe is in the pillar page on coffee per cup.
Which of our coffees fit each side?
Our bags list region, altitude, process and varietals. They do not state species, and none says robusta, so we are not going to sort ours into arabica or robusta. What we can do is match each to the kind of morning you want, from the label.
| No. 1 Common Sense | No. 2 Good Sense | No. 3 Position | |
|---|---|---|---|
| Region | Huila and Medellin-Antioquia, Colombia | Sidama, Ethiopia | Aceh, Takengon, Indonesia |
| Altitude | 1,300 to 1,500 m | 1,700 to 1,900 m | 1,100 to 1,600 m |
| Process | Fully washed, solar dried | Natural, hand sorted, dried on raised beds | Wet-hulled (giling basah) |
| Roast | Medium | Medium-light | Not declared |
| Notes | Cocoa, red apple, brown sugar | Milk chocolate, fruit, caramel | Dark chocolate, dried fruit, earthy |
For the easy everyday pot, No. 1 Common Sense. The roaster says it is the cup you make every morning without thinking about it, and it takes milk without falling apart.
Our pick
No. 1 Common Sense
Huila and Medellin-Antioquia, Colombia · 1,300 to 1,500 m · Fully washed, solar dried · Castillo, Caturra, Colombia, Typica · Medium
Cocoa, red apple and brown sugar on the label, and it takes milk without falling apart.
For the slow first cup, No. 2 Good Sense. The roaster says to drink it black, because a natural Ethiopia goes to fruit and milk buries it. Body and other terms on the bag are explained on what body means in coffee.
Our pick
No. 2 Good Sense
Sidama, Ethiopia · 1,700 to 1,900 m · Natural, hand sorted, dried on raised beds · Indigenous heirloom cultivars · Medium-light
Milk chocolate, fruit and caramel on the label, made for a slow cup when you want to taste something.
For the bold, dark-leaning cup with milk, No. 3 Position. Dark chocolate, dried fruit and earthy, and the roaster says it holds its shape under milk and under ice. It is the bold, heavy-leaning end of our shelf by its notes, which is as far as we go.
Our pick
No. 3 Position
Aceh, Takengon, Indonesia · 1,100 to 1,600 m · Wet-hulled (giling basah) · Tim Tim, Typica, Ateng, Onan Ganjang, Jember
Dark chocolate, dried fruit and earthy on the label, and it holds its shape under milk.
All three are $28 for 12 oz with free shipping in the US, whole bean or ground. The subscription is 11% off, with skip or cancel in one click. Compare all ten coffees by notes.
Questions people ask
Is arabica or robusta stronger?
Robusta has roughly twice the caffeine of arabica by weight and a harsher, more bitter taste. Cup strength still depends on how much coffee you use per water.
Is arabica better than robusta?
For taste, most people prefer arabica: it is sweeter and has more range. Robusta is hardier, cheaper and good for crema, so it still has a place in espresso blends and instant coffee.
Which species are your coffees?
Our labels list region, process and varietals, not species, and none of them says robusta. We only state what the roaster prints on the bag.
Free printable
Keep the ratio chart on your fridge
One page with grams, level tablespoons and scoops for every cup size and for coffee makers from 2 to 14 cups. Leave your email and the download link appears right here.