Arabica vs. Robusta Coffee
Coffee Arabica is the botanical variety of coffee plant which produces the world's greatest coffees. There are also sub-types of this species which also produce great coffee. Some good examples are the Central and South American "milds" from Costa Rica, Columbia, Guatemala and from Eastern Africa, like Kenya and Ethiopia or Sumatra Mandheling from the Indonesian archipelago. Arabica coffee is difficult to produce. It is subject to pest and disease damage, grows best in high mountainous areas with volcanic soil and specific weather conditions, making it rare and more expensive than other types. When Arabica coffee is produced in an ideal location and weather conditions, is properly tended, processed and roasted, it is unequaled by any other type for great flavor and aroma. Truly great Arabica and its sub-types are the basis for all true Specialty Coffee.
Coffee robusta is the most common botanical variety of coffee. Robusta is disease and freeze resistant, produces vast quantities of low cost coffee, grows well at lower altitudes and is the primary coffee in most low cost coffee blends. Robusta unfortunately lacks good flavor characteristics. It contains a lot of not-so-great-tasting oils, which may cause stomach upset in some users. Robusta is not used in flavored coffee from Occasion Specialties.