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Robusta - Arabica Coffee Blends
Our Robusta & Arabica Coffee Beans
The two varieties differ in taste, growing conditions, bean size and price. Coffee Purists favour Arabica. Quality and price are rated much higher. But there are many that prefer the blended Arabica/Robusta with a ratio of 80/20 which seems to be the most popular. Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit and berries. Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanut aroma. We have something for every taste. Take a look. Click here to learn more about: Arabica vs Robusta.
100 % monovarietal Arabica beans. A wonderful coffee with a classy and full-bodied aroma. The pure and aromatic taste comes with a light acidity and invigorating taste ending with a long harmonious finish. 250g bag whole beans
Academia is a very mild espresso which is very gentle to the stomach despite its strong and full aroma. Hausbrandt was awarded the gold medal of the Accademia Maestri Pasticceri Italiani for this excellent espresso.
Hausbrandt Espresso Coffee Nonnetti is only made of the best Robusta and Arabica beans. An espresso which is low in acid and therefore very gentle, with a nutty flavour, outstanding aroma and medium caffeine content!
Selected raw coffee from Central America and Brazil give Cellini's Crema e Aroma a pleasant character and pronounced harmonic aroma. The lush crema provides a special pleasure experience. bag with whole beans 1000g
Cellini Prestigio 100% Arabica is a composition of select Central- and South American Arabica coffees. These fine varieties guarantee pure espresso pleasure for lovers of a fine, mild coffee aroma. bag with whole beans 500g
Arabica vs Robusta coffee: the clash of two currents of thought
Arabica or Robusta coffee? A timeless quarrel that fascinates many coffee lovers, flatterers of aromatic richness and defenders of full-bodied taste.
The preference for Arabica seems to reign supreme: common sense attributes to the longer and more delicate bean, superior organic and organoleptic qualities.
Yet, among the more than 100 species of Coffea plant existing, only 4 are cultivated and of these only the 2 best-known reach the shelf.
This means that despite the apparent superiority of Arabica there is still a rich slice of black lovers who prefer the "chocolaty" and "caffeinated" flavour of Robusta.
Especially Southern Europe sees high concentrations of Robusta in the blends, where, partly for stubbornness, partly for tradition, one is very fond of the creamy consistency of the round and small bean.
Coffee, after all, is a matter of taste, it is a pleasure in itself. Pleasure, as you know, is something personal and does not follow rules or listen to reason.
For this reason, the clash of the two different currents of thought seems destined to continue forever, without ever emerging an undisputed winner.
In the next paragraphs, we will discover what are the physical and aromatic characteristics that distinguish the two varieties of beans together with other curiosities from the world of coffee that are often unknown even to the deepest lovers of the dark drink par excellence.
The origins of Arabica and Robusta
The origin of coffee is lost in time and legend. There are so many stories about the discovery and origin of coffee that one day you would lose yourself listening to them all.
What is important is that everyone, in their own way, claims the invention of the drink. Muslims even narrate that the coffee was given to Mohammed by Allah himself, through his messenger the Archangel Gabriel, to keep him in strength in a difficult moment.
In any case, what is known almost for certain is that the quality of Arabica probably originated in Ethiopia and only spread in Europe after a long time.
We are in 1600 when solid evidence of this drink coming from the East begins to arrive, from here the diffusion becomes exponential.
Coffea Canephora, better known as Robusta, appeared later. Less valuable, but extremely resistant, it probably originated from Congo and became particularly appreciated because of its versatility, its low cost and its energy richness.
Arabica vs Robusta: a question of height
Often blended together, to give the coffee more aroma, taste and balance, in a relationship that changes according to the type of blend you want to create, Arabica and Robusta have different physical differences that differentiate them in terms of techniques, places and climates of cultivation.
Both varieties love a warm-humid climate, with abundant rainfall.
For this reason, tropical regions are among the best for their cultivation and it is here that most of the plantations are concentrated.
Arabica shrubs grow best at high altitudes, between 1000 and 2000 metres. Ideally, the beans prefer a soil rich in minerals, constant but not too abundant rainfall and mild temperatures, around 20 degrees.
Robusta plants, on the other hand, are grown at low altitudes and are generally more resistant to high temperatures and drought.
The beans produced by both plants have a very different appearance, recognizable at a glance: Arabica, in fact, has an oblong, oval bean, enriched by the classic "S" shaped grain with which coffee is often represented. Robusta, on the other hand, has a round bean, with a straight vein in the centre and lighter colour shades.
Today, the quantities of beans grown for the most part are undoubtedly those of Arabica, whose cultivation covers about 70% of world production. The remaining 30%, on the other hand, is made up of Robusta, generally used in blends that prefer Arabica as the predominant part.
Differences on the palate
Sweet or bitter, full-bodied and acidic: Robusta vs Arabica. The two qualities are known above all for the diversity of taste they offer and for the very different sensory experience they offer.
Most of the blends on the market offer a balance of both types of bean, precisely to overcome the marked and characteristic flavour of the individual qualities.
While finding a 100% Robusta blend is not easy, on the contrary it is not at all difficult to find blends made entirely from 100% Arabica.
Naturally sweet, rich in different aromas and fresh (citrus, floral, fruity), the purest Arabica varieties have a unique spectrum of flavours, which takes you by surprise, standing out clearly from the more common blends and retaining a greater hint of positive acidity that would be lost in the rounder flavour of Robusta.
That said, Arabica is not automatically synonymous with excellent quality. Like many products, everything depends on cultivation techniques, soil, conservation, processing. You can also find Arabica blends of poor quality on the market, so it is always good to find out what kind of product you are going to buy.
For this reason there are famous and renowned Arabica varieties (the famous Jamaica Blue Mountain, for example) and much less valuable qualities, which deserve less consideration than other types of beans.
Some types of Robusta on the other hand, contrary to what you think, can be of extremely high quality because you know: every rule has its exceptions! In fact, there are types of superior Robusta, which compete in terms of quality with Arabica and invalidate the rule that Arabica dominates the flavour market.
Compared to Arabica, Robusta has a more substantial and consistent body on the palate, which tends towards more creamy flavours, with hints of dried fruit. Being also less sweet, it gives notes of bitterness and astringency to the coffee blend in which it is used.
The last difference, less sensitive to taste and smell but definitely noteworthy, lies in the caffeine content: Arabica has a fairly small percentage of this natural stimulant, ranging between 0.7% and 1.5%. Robusta abundantly exceeds 2 or 3 times the average amount of caffeine contained in Arabica, with a percentage between 1.5% and 3%.
Arabica and Robusta coffee: which is the best?
In conclusion, no better quality can be established. Like everything that has to do with taste, the best thing is undoubtedly what you like best, depending on what you are looking for and what you need.
"Coffee is a personal experience, the result of habits, places and lifestyles."
Despite this, there are certain qualities of coffee that are undoubtedly recognised as superior because of their unique, special and refined properties.
So why not test your palate by choosing a quality of coffee that enhances different percentages of Arabica and Robusta?
There is nothing better than renewing your habits from time to time, only to discover that you have different preferences than you thought you had.
After all, you quickly get used to coffee: is it better a sweet awakening, based on delicate and fragrant Arabica or better the strong flavour of Robusta, so appreciated by the Neapolitan tradition?
Sophisticated or strong coffee? Arabica or Robusta? A question of tastes, to choose and try.