ArabicaRobusta

ArabicaRobusta is a term used in the coffee industry to describe either an interspecific hybrid between Coffea arabica (Arabica) and Coffea canephora (Robusta) or a blend of Arabica and Robusta beans marketed under a single label. The exact meaning varies by producer and context, and the term is not standardized.

In taxonomy, Arabica and Robusta are two distinct coffee species with different growth requirements, flavor profiles, and caffeine levels. Interspecies crosses between them have been explored for decades, sometimes referred to in historical contexts as Arabusta. Such hybrids can combine traits like disease resistance or vigor with a mix of flavor characteristics, but results are variable, and these hybrids are not common in mainstream commercial production.

In the context of a blend, ArabicaRobusta typically denotes combining high-aroma Arabica beans with more robust Robusta beans to achieve specific goals. This can include greater body and crema, lower production costs, and a stronger caffeine presence. The final cup depends heavily on roast level, grind size, origin, and processing, with espresso-style blends often featuring a noticeable Robusta component.

Advantages of including Robusta include higher yields, improved pest resistance, and enhanced crema in some preparations. Drawbacks can include stronger bitterness and less nuanced acidity. The use of ArabicaRobusta varies by roaster, region, and consumer preference. See also Coffea arabica, Coffea canephora, Arabusta, and coffee blending.