Arabica or robusta — which beans should you buy?
Quick answer
Most specialty and supermarket "100% arabica" coffee is Coffea arabica — sweeter, more aromatic, less caffeine per bean. Robusta is earthier, more bitter, higher caffeine, cheaper — common in espresso blends and instant. Home brewers usually start with arabica or an arabica-heavy blend.
| Arabica | Robusta | |
|---|---|---|
| Flavor typical | Sweet, fruity, nuanced | Earthy, bitter, woody |
| Caffeine | Lower per bean | Higher per bean |
| Price | Usually higher | Usually lower |
| Growing altitude | Higher elevations | Lower, hardy |
| Use in blends | Flavor backbone | Crema, body, caffeine |
| Home brewing | Default for beginners | Blends, bold espresso |
Common questions
Is robusta bad? No — quality robusta adds crema and body in espresso blends.
Single origin vs blend? Either works; blends balance espresso; single origins shine in pour over.
Decaf? Usually arabica; process matters more than species for taste.