(Just so we don’t confuse anyone: we’re talking beans here, not the coffee after the beans are roasted. Just….beans.)
Each and every time someone brews coffee, she does so either with Robusta or Arabica beans. That’s it: two types of beans. The world over. Anyone who drinks coffee is drinking either one or the other type of bean.
There are different varieties within each type of bean (Arabica has the most), that have been cultivated over the centuries via careful breeding and even natural selection, resulting in some varieties that are more resistant to disease and/or yield more fruit.
But – once again – just two types of coffee beans.
We’ll start with Robusta.
Robusta is the least popular bean of the two and, even though Ubean Coffee uses only Arabica beans, we do have a soft spot for the underdog.
Robusta is known for having something of a bitter taste; it’s high in acidity. So Robusta beans usually are used in espresso, instant coffees and as filler in some ground coffee blends.
This bean originated in western and central sub-Saharan Africa and is more disease-resistant than its milder-tasting (and more delicate) sister Arabica.
In fact, compared to Robusta, Arabica is something of a hot house flower. A crop of Robusta yields more beans than an equally-sized crop of Arabica. Robusta’s easier to care for and, for those who love caffeine (espresso lovers we’re looking at you), it has more antioxidants and about double the amount of caffeine as Arabica.
Robusta makes up about 30 percent of the coffee produced in the world and is grown mostly in Vietnam.
Arabica.
The prom queen of the two beans, Arabica is known for its milder taste – some might even say it tastes sweet (although others describe it as tangy). Unroasted Arabica beans have been described as smelling like blueberries.
Unlike Robusta beans, which can be grown at sea level, Arabicas thrive at higher altitudes (2,000-6500 feet). They also need shade and sun, moisture and rich soil. While most Robusta beans are grown in Vietnam, most Arabica beans are grown in Brazil.
Arabica beans – when green – can cost twice as much as Robusta beans. (Robusta used mostly in instant coffee is starting to make a lot of sense, yes?)
While many people prefer the milder taste of the Arabica bean, it should be noted that top-tier Robusta coffee can taste just as good – or even better – than a low-quality Arabica.
Finally, just as a reminder, we use only Arabica beans in our fair-trade, premium organic coffee.
If you’d like to try some Ubean yourself, contact us to find a distributor near you.