What's the difference between Robusta and Arabica coffee?
Two bean varieties dominate the world of coffee: Arabica and Robusta. Both offer distinct taste experiences and are appreciated differently by coffee lovers in different cultures. In this article, we explore the unique characteristics of Arabica and Robusta, highlighting why we choose Arabica coffee.
Arabica coffee: smooth aroma and complexity
Arabica coffee is renowned for its subtle aromatic notes and smooth mouthfeel. Grown mainly in the mountainous regions of Latin America, East Africa and Asia, Arabica thrives at high altitudes, between 800 and 2,000 meters. Cooler temperatures and well-defined seasons favor slow, optimal development of the beans, contributing to their rich, nuanced flavor and finesse. They offer a wide range of taste notes, from floral and fruity to hazelnut and chocolate.
Robusta coffee: intensity and body
Robusta coffee, native to Central and West Africa, is renowned for its intense flavor and powerful body. With almost twice the caffeine content of Arabica, Robusta has a more pronounced and often more bitter taste. Unlike Arabica, Robusta is grown at lower altitudes, between 0 and 800 meters. Easier to grow, its aromas are more intense and earthy. Robusta is preferred in certain cultures, such as Italy and Brazil, where its bitterness is particularly appreciated.
Our choice at Café Castelo
At Café Castelo, our choice to roast exclusively Arabica coffee stems from our passion for subtlety and quality. We believe that every cup of coffee should be an enriching sensory experience, an experience that Arabica can offer. Arabica beans contain 2 to 4 times less caffeine than Robusta beans, making the coffee sweeter, less bitter, with more nuanced and balanced acidity. Our roasting process is meticulously adjusted to bring out the unique characteristics of each Arabica batch, ensuring consistent quality and freshness.
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