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The robusta plant has a greater crop yield than that of arabica, contains more caffeine (2.7% compared to arabica's 1.5%), [7] and contains less sugar (3–7% compared to arabica's 6–9%). [8] As it is less susceptible to pests and disease, [9] robusta needs much less herbicide and pesticide than arabica.
This compares to a five-year historical trend of Arabica costing closer to 70 cents more than Robusta. In recent weeks, the trend has reversed, with Arabica prices falling to just a 62-cent ...
Robusta strains also contain about 40–50% more caffeine than arabica. [56] Consequently, this species is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in traditional Italian espresso blends to provide a full-bodied taste and a better foam head (known as crema).
List and origin of arabica varieties TIF. Coffee varieties are the diverse subspecies derived through selective breeding or natural selection of coffee plants.While there is tremendous variability encountered in both wild and cultivated coffee plants, there are a few varieties and cultivars that are commercially important due to various unique and inherent traits such as disease resistance and ...
The content of chlorogenic acids in dried green coffee beans of arabica is 65 mg/g and of robusta 140 mg/g, depending on the timing of harvesting. [38] At roasting temperature, more than 70% of chlorogenic acids are destroyed, leaving a residue less than 30 mg/g in the roasted coffee bean.
The two most popular are Coffea arabica (commonly known simply as "Arabica"), which accounts for 60–80% of the world's coffee production, and Coffea canephora (known as "Robusta"), which accounts for about 20–40%. [2] [3] C. arabica is preferred for its sweeter taste, while C. canephora has a higher caffeine content.