Arabica, Robusta, and Decaffeinated Coffee
What's the Difference and What Should You Know?
We've long been familiar with Arabica and Robusta coffees. Interestingly, opinions about them vary significantly; some regard Arabica as higher quality and more elite, while others find it too acidic and unpalatable. Some prefer the rich blends of Arabica and Robusta, while others opt for decaffeinated coffee. It's time to explore which is better, which is worse, and whether it's even appropriate to categorize coffee this way.
Arabica is a delicate plant. It prefers mountainous areas (at least 1000 meters above sea level). The trees are quite tall, reaching 5-8 meters, with large leaves and lush, fragrant blossom clusters. Coffee berries can vary in color within a red-yellow spectrum. Since the trees grow high in the mountains, they naturally have a very low caffeine concentration—slightly more than 1%. Arabica requires special care. It is grown only on specialized farms, planted alongside shade trees like bananas, and needs constant pruning, fertilizing, and treatment with insecticides. As a result, Arabica beans are understandably more expensive.
Robusta, on the other hand, is more like a bush than a tree and contains much more caffeine—up to 4%. It's incredibly hardy, heat-loving, and the berries are smaller. Care for Robusta is minimal, which makes it much cheaper.
Question: Why then is 70% of coffee production Arabica and only 30% Robusta?
It all comes down to flavor. Arabica beans contain a high amount of organic acids, sugars, and lipids. The flavor of such coffee can include sweet fruits, berries, chocolate, spices, and many other pleasant notes. Robusta tastes quite flat, often embodying wood, smoke, spices, and cocoa.
If Robusta is not tasty, why is it still grown and sold?
It's not accurate to say Robusta isn't tasty; there are many types of Robusta that are superior in taste and price to any mediocre Arabica. Robusta is used in blends—coffee mixes. It's an art form to find the right proportions to maximize the qualities of both types. In blends, Arabica contributes acidity and sweetness, while Robusta adds caffeine content and a creamy texture.
Freshly roasted decaffeinated coffee is a tale of its own. It was first produced in 1905, and since then, the technology has significantly evolved. Essentially, caffeine is extracted from the beans using water or carbon dioxide under pressure.
For producing such coffee, the cheapest Arabica and Robusta are usually bought. The catch is that no matter how advanced the technology, it is impossible to remove all the caffeine, but all the flavor qualities of the coffee are lost, particularly noticeable in mass-market coffee.
Decaffeinated Coffee - An Obvious Blessing for People with Cardiovascular Diseases, Pregnant Women, and the Elderly. However, it's worth noting that many products like tea, cocoa, and chocolate also contain small amounts of caffeine.
Conclusion: We believe it's unjust to categorize Arabica and Robusta simply as good/bad. Coffee production is a vast, colorful world, where everyone strives to satisfy the end consumer at each stage. We should appreciate this and remain open to experimentation. Sometimes, try an Arabica espresso without fearing its acidity, and instead, try to detect notes of berries and fruits. Sometimes, enjoy a robust espresso blend and appreciate its texture and dense crema. And in the evening, why not enjoy a cup of decaffeinated coffee? The main thing is to savor the experience.
