Coffee beans: the difference between Arabica and Robusta
Caffè Vero guides you through the varieties that make every blend unique
Behind every cup of espresso lies a world of choices, care and knowledge. It all begins with a tiny seed: the coffee bean. But not all beans are the same, as there are hundreds of different varieties grown around the world, each differing in cultivation, harvesting and flavour nuances. Every variety, every processing method and every geographical origin influences the taste, aroma and character of the coffee in your cup. Which is the best? Given equal quality, the best coffee is simply the one you enjoy most for its creaminess, notes and aroma. Still, knowing the varieties helps you find the espresso that best matches your personal taste.
Among the many existing types, two dominate the world stage: Arabica and Robusta. In this article, we look at all the characteristics that distinguish one from the other.
From cherry to bean: the coffee’s journey
When we talk about coffee beans, it’s easy to picture only the finished product, ready for roasting. In reality, the journey begins much earlier, with the harvesting of coffee cherries, the fruit that contains two seeds inside: the coffee beans themselves.
After harvesting, the beans are extracted, sorted and processed directly in their country of origin. This stage is crucial: not all cherries are the same, and inside them can be beans of different sizes and quality, along with small impurities. For this reason, each batch is graded, cleaned and divided into various categories, according to its origin, processing method and quality. These differences give rise to the wide variety of aromas, fragrances and intensities that make the world of coffee so fascinating.
To turn every tiny seed into a genuine experience, something more is needed: the passion of those who, day after day, pursue absolute quality. At Caffè Vero,that passion becomes a constant commitment to sourcing superior-grade origins, refining every stage of processing, and bringing out the full value of every aroma. From plantation to roasting, each step is a gesture of respect for the raw material and for those who love true Italian espresso.
The main coffee bean varieties
Across the world there are many species of coffee, but only two truly dominate the market: Arabica and Robusta.
Alongside these are rarer varieties such as Excelsa and Liberica, now little known and used mainly in special blends or small-scale local production. The two leading varieties, however, remain Arabica and Robusta, and understanding their differences is essential to appreciating every cup properly.
Although very different, Arabica and Robusta complement one another.
The most balanced blends, such as those created by Caffè Vero’s roastery — are born from the meeting of these two varieties:
- l’Arabica contributes fragrance, elegance and aromatic finesse,
- la Robusta adds body, intensity and a dense crema .
Each roaster chooses the proportions according to their character, market and desired flavour profile, creating a unique identity for every coffee. It is a delicate balance between art and technique, where the right bean makes all the difference.
Arabica coffee beans
L’Arabica accounts for around 60–70% of global coffee production and is considered the finest variety.
Grown mainly in Latin America, East Africa and Asia, it thrives at high altitudes, where the cooler climate allows the fruit to ripen slowly and fully.
You can recognise Arabica beans by a few distinctive features:
- they have a flatter, more elongated shape;
- they are greenish in colour;
- they have a curved groove running down the centre.
On a sensory level, Arabica is fragrant and delicate, with note aromatiche più complesse, complex aromatic notes, balanced acidity and a lighter body. It is the perfect base for elegant, aromatic blends, ideal for those who appreciate refined, aromatic coffee.
Robusta coffee beans
The Robusta, variety, on the other hand, grows in lower, warmer regions such as Central Africa and Southeast Asia. It is a hardier, more disease-resistant and higher-yielding plant, which makes it widely used in roasteries around the world.
Robusta beans can be recognised by:
- a rounder shape;
- a light brown colour with yellowish tones;
- a straight, less pronounced groove compared to Arabica.
In the cup, Robusta produces a fuller-bodied, more intense coffee, with woody and bitter-cocoa notes, low acidity and a thicker, darker crema. Less aromatic but more structured, it is essential for giving blends strength and lasting persistence.
Washed or natural: coffee bean processing
Beyond the variety itself, the processing method has a major influence on the final result.
The two main processes used by coffee professionals are:
- Washed(washed): the beans, still in their parchment layer, are stripped of their pulp using water and fermentation. The result is a cleaner, more acidic and aromatic, coffee, typical of high-altitude Arabica.
- Natural: the cherries are dried whole with the pulp still on, developing more intense, full-bodied and fruity, aromas, ideal for enhancing Robusta or stronger blends.
Each method highlights different nuances, giving roasters the freedom to create coffees with distinctive, recognisable identities.
The excellence of Caffè Vero blends
Every Caffè Vero signed cup begins with the careful selection of the finest Arabica and Robusta beans, from the world’s best growing regions. Artisan roasting and constant monitoring at every stage of production ensure blends with unique character, expressing the perfect balance of aroma, body and persistence.
From classic espresso blends to HO.RE.CA professional lines and products created for home use, each range is designed to deliver a complete sensory experience. Whether for a bar, a coffee shop or your own home, choosing Caffè Vero means bringing into the cup the passion, expertise and authenticity of those who live and breathe coffee every day.
Discover all Caffè Vero products and find the one that best suits your taste or your business.
