When you spend a bit of time around coffee, you’ll be hearing these words Arabica and Robusta a lot. These are the two main coffee species grown commercially around the world. They both fuel the global coffee trade — but what they deliver in the cup couldn’t be more different.

We’ve roasted 100% arabica coffee since day dot. Although it can be fiddly to grow and produce, we truly believe it’s worth the extra effort — it’s the best choice if you’re chasing quality in every cup.

Arabica: Delicate, complex, and worth the extra effort

Arabica is the original. First grown in Ethiopia, it now makes up about 60% of the world’s coffee. It’s fussy about where it lives — thriving at higher altitudes, cooler temperatures, and with just the right balance of shade and rainfall.

That fussiness makes it expensive to grow. Arabica trees are fragile, vulnerable to pests and disease, and they yield less than their hardier cousin, Robusta. But what you get in return is something special:

  • Complex flavour — think layers of fruit, floral notes, or chocolatey sweetness.

  • Balance — more acidity, less bitterness, and a smoother finish.

For us, Arabica is all about flavour with character. Every growing region, every farm, every harvest can bring something new. That’s the beauty of it.


Robusta: Strong, bitter, and built for volume

Robusta has a different story. It’s thought to have originated in Uganda, and today makes up about 40% of global production. True to its name, Robusta is tough: it grows at lower altitudes, handles hotter climates, shrugs off pests, and produces bigger yields.

In the cup, it’s a different beast altogether:

  • Bold and bitter, with less acidity.

  • Higher in caffeine, which adds intensity but also harshness.

  • Lots of crema, which is why it’s popular in instant coffee and bulk espresso blends.

There are a few stand-out Robustas out there, but they’re rare. For the most part, Robusta is about scale and affordability, not nuance.


Why Arabica costs more — and why it’s worth it

Choosing Arabica isn’t about snobbery — it’s about taste. The extra you pay reflects the extra work it takes to grow: selective hand-picking, careful processing, smaller yields, micro-lot offerings. These are labour-intensive farms, often run by families who depend on fair prices to keep producing coffee year after year.

When you choose Arabica, you’re choosing:

  • A cup with complexity and character, not just caffeine.

  • A supply chain that values growers and their craft.

  • A coffee that rewards time, effort, and care.

It’s quality over quantity, every time.

The bigger picture

Both Arabica and Robusta grow within the “coffee belt” — the regions around the equator where the climate is just right. Brazil dominates production of both, with industrial-scale farms producing huge yields. In contrast, countries like Colombia and Ethiopia rely on smaller farms, often perched on mountain slopes, where Arabica is grown more traditionally and harvested by hand.

Looking ahead, climate change and rising demand may shift the balance further towards Robusta. It’s more resilient, and easier to produce at scale.

But for us, the choice remains clear: Arabica is where you find flavour worth savouring.