ARABICA VS ROBUSTA
There are many coffee bean varieties, however only 2 are used to produce coffee. Arabica beans and Robusta beans. The two varieties differ in taste, growing conditions and price. Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries, and their acidity is higher.
Robusta beans generally have a strong, harsh taste, with a grain-like overtone and peanut aftertaste. They contain twice as much caffeine as Arabica beans, and are considered to be of inferior quality. Some Robusta’s, are of high quality and value especially in espressos for their deep flavour. Robusta beans are easier to grow, they can grow at lower altitudes than Arabica’s, and are less vulnerable to pests and weather conditions. They produce fruit more quickly than the Arabica’s, which need several years to come to maturity, and yield more crop per tree.
Most supermarket, instant and cheap ground coffees are exclusively Robusta.
Ultimately it's a question of personal taste. Some all-Arabica blends are too high and floral for some people; some of the rich, dark harshness of Robusta can be a good thing in a blend.
RYO Coffee only offers 100% Arabica coffee beans.