Robusta coffee, derived from the Coffea canephora plant, offers a stronger flavor and higher caffeine content, thriving in low altitudes and resisting pests.
Arabica beans, on the other hand, provide a lighter, more acidic taste, with a complex flavor profile that is often reflected in the finer single-origin brews.
The coffee scene, rich with diverse flavors and textures, is shaped by terroir, which influences the growing conditions and characteristics of the coffee beans.
The distinction between arabica and robusta is not just about taste; it also reflects broader differences in cultivation, pricing, and the coffee-drinking experience.
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