The two main coffee species taste completely different. Here's what sets them apart.
Flavor: Sweet, complex, fruity, acidic. Notes of fruit, flowers, chocolate, nuts.
Caffeine: 1.2-1.5% (lower)
Growing: High altitude (2,000-6,000 ft), needs shade, sensitive to pests.
Price: More expensive (harder to grow)
Market Share: 60-70% of world production
Flavor: Bitter, harsh, earthy, nutty. Notes of peanuts, wood, rubber.
Caffeine: 2.2-2.7% (nearly double arabica)
Growing: Low altitude, full sun, pest resistant, easier to grow.
Price: Cheaper (easier to grow)
Market Share: 30-40% of world production
Arabica is considered higher quality. It's what specialty coffee shops use. Robusta is used in instant coffee and cheap commercial blends for caffeine kick and cost savings. However, high-quality robusta in Italian espresso blends adds crema and body.
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