FAQs

When comparing specialty Arabica to specialty Robusta, it’s important to understand that both can offer exceptional coffee experiences, each with their unique characteristics that cater to different palates.

Specialty Arabica is celebrated for its nuanced and complex flavor profiles. It often presents a wide range of taste notes, from fruity and floral to sweet, chocolaty, or nutty undertones. The beans are grown at higher altitudes, which contributes to the slower maturation of cherries and results in more concentrated flavors within the beans. Specialty Arabica is known for its bright acidity that adds liveliness to the cup without being overpowering.

Specialty Robusta, on the other hand, is gaining recognition in the specialty coffee scene for its own distinctive qualities. When cultivated and processed with care, specialty Robusta can exhibit a rich and smooth flavor profile with hints of chocolate and earthy notes. It is typically more full-bodied than Arabica, providing a creamy texture and a strong, satisfying finish. The higher caffeine content of Robusta can also contribute to a more pronounced flavour, which is appreciated by those who enjoy a bold cup of coffee.

Both specialty Arabica and specialty Robusta have their place in the coffee industry. Specialty Arabica is often associated with a more delicate and refined cup, while specialty Robusta is recognized for its robust and flavorful character. The choice between them ultimately depends on personal taste preferences and the desire to explore different aspects of coffee’s rich and diverse flavour spectrum. Before you make up your mind, try some Robusta coffee - we promise it will surprise you. VietCaPhe’s focus on high-quality Robusta is a testament to the bean’s potential and a step towards broadening the appreciation for all that coffee can be.

Cafes often opt for Arabica beans over Robusta for a few reasons. Arabica beans are generally perceived to have a smoother, more desirable flavour profile with higher acidity and lower bitterness. They are also more aromatic and complex in taste compared to Robusta beans, which can be stronger and harsher. Additionally, Arabica beans command higher prices in the market, which can be associated with higher quality in the minds of consumers.

Robusta beans, on the other hand, have a reputation for being less refined in flavour. They are often described as having a more bitter and astringent taste, which can be off-putting to some coffee drinkers. However, this is not an inherent flaw of the Robusta bean; rather, it’s a challenge for producers and roasters to unlock the bean’s potential through careful cultivation and roasting techniques.

Moreover, the coffee industry and consumer preferences have been historically skewed towards Arabica beans, leading to a lack of exposure and appreciation for high-quality Robusta beans in mainstream cafes. This is the narrative that VietCaPhe, is aiming to change by showcasing the depth and richness of properly sourced and roasted Vietnamese Robusta beans.

Rest assured, Robusta coffee contains higher levels of caffeine and chlorogenic acid. This combination allows for a slower release of caffeine compared to Arabica, resulting in sustained energy without the crash or jitters.

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