Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, nuts and berries. Their acidity is higher, with some origins having winey taste that characterizes coffee with excellent acidity.
Robustas have a stronger, harsher taste, with a grain-like tones and peanut aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica. Some Robustas, however, are of high quality and valued especially in espressos for their deep flavor and good crema.
In the end, it’s a question of personal taste. Some all-arabica blends are too rich and floral for consumers; some of the rich, dark harshness of robusta can be a good thing in a blend. Just remember that robusta has twice as much caffeine as Arabica.
Palates are evolving continuously and in North America, 100% Arabica, Specialty Grade coffee is increasing in demand every year. With the emergence of Craft Coffee, Specialty Coffee Shops, Micro Roasters and the increasing focus on social responsibility, there is a myriad of choices from which to select.
Look for the following profiles in your cup of coffee:
Body: Medium, full, heavy, light
Acidity: Mild, medium, subtle, low or delicate acidity
Flavor: Dry, spicy, sweet, rich, chocolatey, nutty, musty, floral, etc.
Happy, guilt-free, tastings!! ENJOY