There are two main types of coffee plants—Arabicas and Robustas.  here are the differences between the two plants.

Arabicas

Arabica coffee beans are a luxury item and are the type of bean used in specialty coffee. As such, they are not easy to obtain, but their superior taste is well worth the effort. Quality Ohio coffee roasters, like Crimson Cup, only use Arabica beans.

Arabicas are grown at high elevations between 3,000 and 6,000 feet and just beneath the frost line. Growing beans at higher elevations produces a denser, richer bean because there is less oxygen. This allows the plants to grow slowly with a more concentrated flavor. This high quality, however, comes at a price. Because Arabicas are grown on mountain terrain, they are very difficult to plant and harvest. Plus, they all must be hand-picked. This is a very time-consuming, labor-intensive process. At Crimson Cup we are a quality Ohio coffee roaster and we know how much work goes into growing the beans we roast. As a result, we make sure we maintain the integrity of the coffee beans the way the coffee grower intended by following strict coffee roasting processes.

Arabica plants need adequate rainfall to flower and bear fruit. On average, these plants will bear fruit (beans) one or two times per year, depending on the rainfall. If the rain is evenly distributed throughout the year, you will find the plants simultaneously producing flowers, ripening fruit, and bearing fully-ripe fruit. This is ideal for the farmer. However, because Arabicas grow so slowly and are so sensitive, an Arabica coffee crop is most likely not a farmer’s only business. This means that Arabica coffees, like wines produced in vineyards, are grown in smaller crops on individual estates in the mountains.

Robustas

Robustas grow at altitudes below 3,000 feet. They are a “heartier” plant than the Arabica, being markedly more resistant to parasites and disease.  They grow best on flat, lower levels of elevation. Consequently, they are easier to harvest and plant. Large companies use Robustas because they are readily available and are lower in price than Arabicas. Unfortunately, the Robustas do not taste very good.  They may taste dirty or rubbery, “green” or sour, and contain acids that can make them bitter.

As a quality Ohio coffee roaster, we never use robusta beans in our final product. Sadly, to cut down on costs, some of the larger “supermarket” companies blend quite a bit of Robusta beans into their coffees. For decades this has been the American consumer’s only choice, and perhaps not coincidentally, many have been fooled into thinking this is what good coffee tastes like.

At Ohio coffee roaster Crimson Cup, we only use Arabica beans in our delicious coffees. To learn more about our coffee check out the coffee section on our website.