Arabica Coffee vs. Robusta: Which to Choose?
Did you know that not all coffee is the same? The two most consumed types in the world, Arabica and Robusta, have very different origins, flavors, and nutritional characteristics.
Arabica: Delicacy and Complexity
Produced from the Coffea arabica plant, this type of coffee is grown at high altitudes and requires specific soil and climate conditions. The beans are more elongated, with a curved "S" shaped line.
In terms of flavor, Arabica offers a smoother experience, with floral, fruity, and less bitter notes. It also contains less caffeine (about 1.7%) and more aromatic oils and natural sugars, which contributes to its more sophisticated profile.
At Teravitis, all our available coffees are 100% Arabica, offering superior quality in aroma and flavor:
Robusta: Strength and Intensity
Derived from the Coffea canephora plant, Robusta grows at lower altitudes and is more resistant to pests and diseases, thanks to its higher caffeine content (about 2.7%).
The beans are rounder, with a straight central line. The flavor is more bitter, full-bodied, and with less acidity. Therefore, Robusta is often chosen for blends that prioritize intensity and thick crema.
How to Choose the Right Coffee?
- Do you prefer smoothness and aroma? Choose a 100% Arabica, like those you find at Teravitis.
- Do you like strong, full-bodied coffee? You can look for blends with Robusta from other brands, but prioritize origin and roast.
- For an aromatic and balanced everyday coffee, Teravitis Arabicas are ideal.
