coffee society journal — coffee science
Arabica and robusta are different species of the coffee plant. Arabica grows at high altitude, carries roughly half the caffeine, and is capable of the sweetness, acidity, and complexity that define specialty coffee. Robusta is hardier, higher-yielding, more caffeinated, and more bitter — the backbone of instant coffee and many traditional espresso blends. Specialty coffee is almost always 100% arabica, and everything we roast is.
01the numbers that matter
Caffeine is a natural pesticide, which is why robusta — the plant built for survival at hot, low altitudes — carries so much of it. Arabica went the other way: more sugars, more fats, more of the raw material that turns into flavor in the roaster.
02where robusta actually belongs
Robusta isn't bad. Traditional Italian espresso blends use a share of it for its thick, stable crema and punch through milk. It's the engine of instant coffee and most supermarket tins, and a specialty robusta movement has been growing these days. But if a bag doesn't say "100% arabica" — or doesn't name a variety at all — you're usually looking at a commodity blend built to hit a price, and taste comes second.
03why we only roast arabica
- Every lot is Q graded 85+ — the specialty scale itself was built around arabica; our lots are cupped and scored before we buy.
- Single origin, named variety — varietal, process, origin, and brew method on every bag, so you know exactly what you're tasting.
- Seasonal and small batch — 50–100 lbs per variety per quarter, roasted to order in Berkeley, CA. When it's gone, it's gone.
04common questions
Not always. A carefully processed fine robusta will beat a badly grown arabica. The species sets the ceiling; care in growing and processing decides how close a coffee gets to it.
Yes, roughly double. If caffeine is all you want, robusta gets you there. Arabica is just a much nicer cup to actually drink.
Pour what you (and your customers) like! There's much more variety in profiles with specialty arabica, but robusta is great for milky drinks and tastes like the coffee we're all familiar with. Regardless, a named variety on the menu also gives your baristas something real to say about the coffee.
taste what arabica can do
Every Coffee Society lot is single-origin arabica, Q graded 85+, roasted to order in Berkeley, CA and shipped within 24 hours. Run a cafe? We supply Bay Area shops with seasonal lots and the story to sell them.
coffee subscriptions rotating single-origin partner with uscoffee society · specialty micro roaster · berkeley, ca · est. 2023