Robusta is grown at lower altitudes 0-700 meters, and its plant is high yielding and high caffein content (1.7-4.0%). It accounts for about 30% of the world production. Robusta has a stronger flavour than arabica with a full body, woody aftertaste. This is useful when creating blends and especially useful in instant coffee.
Robusta is grown in the following regions:
Western and Central Africa (Ivory Coast, Uganda, Cameroon and Angolia)
Malaysia (Vietnam, Sri Lanka, Sumatra and Java)
Brazil
India
Arabica grows at high altitudes 1000-2000 meters and while is has a lower yield and less caffein (0.8-1.4%) it is widely recognized to be superior to robusta. Arabica accounts to about 70% of the world production, it has a delicate acidic flavour, a refined aroma and a caramel aftertaste.
Arabica is mainly grown in the following regions:
Central America (Mexico, Guatemala, El Salvador, Nicaragua, Costs Rica and Panama)
South America (Venezuela, Columbia, Equador, Peru, Bolivia, Paraguay and Argentina)
India
Eastern Africa (Ethiopia, Kenya, Tanzania, Zambia and Mozambique)
Papua New Guinea
Most cheaper blends have a higher proportion of robusta compared to arabica. Some high quality blends use small quantity of the very best robusta beans to give body and character to the blends particularly espresso blends.
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