Arabica vs Robusta: The Difference and When to Use Each
How Arabica and Robusta differ in flavour, caffeine, altitude and price, and when to use each one on a coffee shop menu.
Almost all coffee sold in Indonesia comes from two plants: Arabica (Coffea arabica) and Robusta (Coffea canephora). Both are coffee, but they differ a great deal in flavour, price and how you use them in a shop.
The main differences
| Arabica | Robusta | |
|---|---|---|
| Altitude | Highlands, usually above 1,000 m | Lowlands to mid-altitude |
| Flavour | Brighter acidity, fruit and floral notes, sweet | More bitter and heavy, chocolate and nut notes |
| Caffeine | Lower, about 1–1.5% | Roughly double, about 2–2.7% |
| Espresso crema | Thinner | Thicker |
| Price | Higher | Lower |
Arabica and Robusta in Indonesia
Indonesian Arabica is known from highland regions such as Gayo in Aceh, Kintamani in Bali, Toraja in South Sulawesi, Flores Bajawa and Java Preanger in West Java. Robusta is widely grown in Lampung, South Sumatra, Bengkulu and Temanggung. Indonesia also grows some Liberica, for example on the peatlands of Jambi and Riau, though in much smaller amounts. See the full list on our Indonesian Coffee page.
When to use Arabica
- Manual brews such as V60 and Japanese iced coffee, where the fruit notes shine without milk.
- Espresso and americano for customers who like a bright, less bitter cup.
When to use Robusta
- Kopi tubruk and traditional black coffee for people who like it strong and bitter.
- Blends for milk drinks. Robusta keeps the coffee flavour present through milk and palm sugar.
A blend for iced coffee milk
Many shops blend Arabica and Robusta for iced coffee milk. A common starting point is 70% Arabica and 30% Robusta. If the coffee disappears under the milk, raise the Robusta. If it is too bitter, lower it. Write down every change so your drink tastes the same every day.
Want to go deeper into processing and roast levels? Read our Coffee Guide.
