Arabica vs Robusta: A Green Coffee Buyer's Guide
The real differences between Arabica and Robusta green coffee — taste, caffeine, growing conditions, price, uses in blends — and how to choose for your roastery or brand.
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Arabica and Robusta are the two coffee species that matter commercially. Most coffee you drink is one, the other or a blend.
Side by side
| Arabica | Robusta | |
|---|---|---|
| Taste | Sweeter, more acidity, aromatic | Stronger, more bitter, heavier body |
| Caffeine | Lower | Roughly double |
| Growing | Higher altitude, more delicate | Lower altitude, hardier |
| Price | Usually higher | Usually lower |
| Crema | Less | More, which is why it's prized in espresso |
How they're used
- Specialty and single origin: mostly Arabica
- Espresso blends: Arabica with 10–40% Robusta for body and crema
- Instant coffee: largely Robusta
- Cold brew and strong coffee brands: often include Robusta
Indian coffee
India grows both, often shade-grown alongside spices like pepper and cardamom. Notable coffees include washed Arabica Plantation, Robusta Parchment and the unique Monsooned Malabar.
Other origins
Brazil and Colombia (Arabica), Vietnam and Uganda (Robusta) and Ethiopia (Arabica) each have their own profiles. Ask for samples from several origins before you build a blend.
Choosing
Start with your customers' taste, your price point and your brewing method, then cup samples. See Indian Robusta grades.
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