Arabica vs Robusta: what's the difference?

Nearly all the coffee in the world comes from two species: Arabica and Robusta. They taste, brew and cost very differently, and the balance between them shapes every cup — so it's worth knowing what you're drinking.

Arabica: smooth and aromatic

Arabica is prized for its smoother, sweeter, more aromatic flavour, with notes ranging from chocolate and nuts to fruit and florals. It has less caffeine and lower bitterness, which is why single-origin and speciality coffees are usually 100% Arabica. It's more delicate to grow, so it costs more.

Robusta: strong, bold and full of crema

Robusta is bolder, more bitter and higher in caffeine, with a heavier body and earthy, woody notes. Crucially, it produces a thick, lasting crema — which is why traditional Italian and Portuguese espresso blends almost always include some Robusta for that classic, punchy shot.

So which is better?

Neither — it depends what you want. Want a smooth, nuanced cup? Lean Arabica. Want a strong, full-bodied espresso with big crema? A blend with Robusta is often better, not worse. This is where the craft of blending comes in: Torrié's range spans 100% Arabica single origins and expertly balanced blends, so you can pick your style.

How to choose

• Smooth & aromatic: choose 100% Arabica, like our Colombia or Organic beans.
• Strong & full-bodied: choose a blend with some Robusta for body and crema.
• Not sure: a medium blend is the crowd-pleaser.

Every Torrié coffee is roasted in Portugal from beans selected at origin. Explore the beans range or build a box and save up to 30%.