There are said to be more than 6,000 species of coffee plant, but the two most commercially important are arabica (Coffea arabica) and robusta (Coffea canephora).

Arabica

About 60% of all coffee grown is arabica. The arabica bush is rather delicate and susceptible to frost, disease and pests. It’s harder to grow to maturity and therefore more expensive than robusta.

The arabica bean gives each coffee a highly distinctive taste, which is particular to the area in which it is grown. Sometimes beans from different regions are combined, or arabica and robusta are blended. Arabica coffee has a delicate taste and is used to add acidity and body to the finished brew.

Robusta

The robusta bush, as its name would imply, is a hardier plant and is therefore easier and cheaper to grow.

But that’s not to say that robusta coffee is in any way inferior to arabica. The art of producing great coffee is to get the mix just right and bring out the different flavours in the right proportions.

Robusta coffee adds body and ‘kick’ to a blend.

Roasting makes a huge difference to the final taste. Arabica beans will lose their delicate flavour in a darker roast, whereas robusta comes out stronger. A medium roast tends to bring out the best in both beans.