Arabica vs Robusta: What's the Difference and Which One Suits You?

Almost all the coffee people drink comes from two species: Arabica and Robusta. Both grow well in Indonesia, and each has its loyal fans.

Arabica - Grows in the highlands, usually above 1,000 m - Tastes more complex and aromatic: fruity, floral, chocolatey or caramel - More noticeable acidity, softer bitterness - Less caffeine than robusta

Examples: Gayo arabica from Aceh and Solok arabica from West Sumatra.

Robusta - Grows at lower altitudes and is more disease-resistant - Tastes bold, rich and classically bitter, often with chocolate and nutty notes - Heavy body and more caffeine - A favorite for tubruk and milk coffee because the flavor still comes through with milk

Examples: Gayo, Pasaman, Sirukam and Kerinci robusta.

Want the best of both? Go for an arabica–robusta blend. Robusta brings body and a "kick", arabica brings the aroma. Also read our guide to choosing a blend ratio.

In short - Manual brewing & love aroma → Arabica - Tubruk, milk coffee, like it strong → Robusta - Balanced espresso & milk coffee → Blend