Arabica vs. Robusta: Differences explained simply

Arabica – the queen of the highlands

Arabica beans account for around 70 percent of global coffee production. The development of this bean can be traced back over 10,000 years. Arabica grows at altitudes between 800 and 2,500 meters, is demanding to cultivate, and particularly susceptible to diseases and frost damage.

Visually, you can recognize Arabica by its curved groove. In terms of taste, it shows itself at its most elegant: fruity and floral notes, mild, well-defined acidity, and a fine aromatic complexity that makes it a favorite of many coffee lovers.

If you want to experience Arabica especially intense and dark-roasted, you should definitely try our Dark & Elegant – a full-bodied, profound Arabica with refined roast aromas.

Robusta – powerful, earthy, and full of character

The age of the Robusta bean is estimated to be up to 100,000 years. Around 30% of the coffee beans processed worldwide come from this variety. Robusta grows at lower altitudes between 200 and 800 meters and is extremely resistant to diseases and frost.

You can recognize it by its straight groove – and of course by its distinctive flavor profile: full-bodied, earthy, with strong bitter notes, woody nuances, and significantly more tannins than Arabica. A bean that brings real power.

In our range, you’ll find Robusta in perfectly balanced Arabica–Robusta blends:

• Mild & Aromatic – soft, rounded, harmonious
• Strong & Earthy – intense, dark, with robust depth

These blends combine the best of both worlds: the elegance of Arabica and the strength of Robusta.

And so that you don’t just taste the two bean worlds but can also compare them at a glance, we’ve prepared a colorful Arabica vs. Robusta graphic for you – clear, vibrant, and just as diverse as coffee itself.