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Arabica vs Robusta
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Arabica vs Robusta

The arguments we've had! The tears. The frustration. Step into the middle of one of the longest-running disputes in the coffee world: the relative merits of Arabica and Robusta.

Of the two varieties, the Robusta plant produces larger yields, its beans have more caffeine, it's less susceptible to pests and sunburn, and it's not so finicky about growing conditions. That means more coffee can be produced more cheaply. And it's also a reason why some people consider Robusta to be inferior to Arabica. The trouble with that argument is that there's also plenty of cheap Arabica out there, too. And we'll take a good cup of Robusta coffee over a bad Arabica any day.

Still, there's no denying that top-grade Arabica coffees have a richer, deeper and more complex flavour, and their aromatics are more enticing. But what the Robusta brings to the party is a huge boost of crema. It's a variety that comes into its own when making espresso, and it's definitely making a comeback amongst the gourmet espresso-minded roasters. The trick is to choose the right Robusta and to use it sparingly so as not to dilute the lovely characteristics of the Arabica.

But, hey, we could talk till we're blue in the face and still not convince everyone. Besides, we prefer to let our coffee do the talking. Because it wins every time.