Coffee basics
Arabica vs Robusta: what's the difference and which to choose
The world's two main coffee species differ in where they grow, taste, caffeine and bean shape. A simple comparison plus how to choose.
By ทีมโปรดชง · Published · 4 min read
Almost all the coffee people drink comes from two species: Arabica (Coffea arabica) and Robusta (Coffea canephora). Each has its own strengths, and knowing the difference helps you pick beans that match your taste.
Where they grow
- Arabica: prefers cool weather and altitude, typically from about 600 to over 2,000 metres. The plants are more vulnerable to disease and pests. In Thailand it's grown mainly in the northern highlands, such as Doi Chang.
- Robusta: tolerates heat and disease, grows at low altitude and yields more per plant. In Thailand it's grown mainly in the south.
Taste
- Arabica: sweeter, with acidity and more complex aromas such as fruit, flowers, caramel or chocolate, depending on origin and roast.
- Robusta: more bitter, strong and full-bodied, with nutty or grainy notes and little acidity.
Caffeine
Robusta has nearly twice the caffeine of Arabica: roughly 2–2.7% of bean weight versus about 1.2–1.5% for Arabica. Caffeine is bitter, which is one reason Robusta tastes more bitter.
Bean shape
- Arabica: oval and fairly long, with an S-shaped centre crease.
- Robusta: smaller and rounder, with a straighter crease.
Price and use
Arabica is harder to grow and yields less, so it usually costs more. It's the main species for quality and specialty coffee. Robusta is widely used for instant coffee, canned coffee and in some espresso blends to add strength and crema.
Which to choose
- Aromatic, rounded coffee for black or drip: Arabica.
- Very strong, bitter coffee or more caffeine: Robusta or a blend with Robusta.
- Milk and iced drinks in a café: a dark roast Arabica gives enough strength with better aroma.
Roast level changes flavour as much as species does. See how to choose a roast level.
PRODCHONG coffee
PRODCHONG's Doi Chang coffee comes in three coffees: Original and Dark are 100% Arabica, and Espresso is an Arabica and Robusta blend for espresso-based drinks. Each in medium or dark roast and in 250 g or 1 kg bags. See all coffee or ask about wholesale prices.
FAQ
Is 100% Arabica always better? Not always; it depends on taste and use. A poor Arabica can be worse than a good Robusta, but Arabica generally has more complex flavour.
What species is Doi Chang coffee? Arabica, because Doi Chang is high and cool.