Arabica

Coffea arabica is the most widely produced species of coffee bean, accounting for around 75% of global coffee production. Arabica coffees have the highest prices and are the highest quality of the two main commercially available species.

Espresso coffees and plunger coffees are usually a blend of Arabica beans although some high-quality Arabica is sold unblended. This is known as a single origin.

Arabica is best when grown at a high altitude between 600 and 1800 metres above sea level. The plants are susceptible to disease and require careful cultivation. Arabica is recognised by its s-shaped slit down the middle of the bean and has a flat oval shape.

The flavour of Arabica is mild with sweet aromas and can be sharp and tangy in areas that encourage high acidity.

Robusta

Coffea canephora, known as Robusta is the second most important coffee variety and produces greater yields than Arabica.

The plant is hardier and more disease resistant than Arabica and so is easier and cheaper to grow. This makes it popular in developing countries.

Robusta can handle more heat so is able to grow at lower altitudes.

The beans are smaller and rounder than Arabica and have a straight slit down the middle of the bean.

Robusta beans have a harsh bitter taste and contain 50% more caffeine than Arabica. It is mainly used in the production of instant coffee and in cheaper blends with Arabica.