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There are thousands of different coffee varieties in the world. Still, when it comes to your daily cup of happiness, only two define your beloved beverage: Coffea Arabica and Coffea Canephora (robusta). About 70% of the word's coffee are varieties of arabica, and the rest is robusta. The difference is significant between the two and is crucial to understand to find your personal favorite.
Coffea Arabica
Coffea Arabica is very sophisticated/highly complex with different nuances, flavors, and aromas. Arabica beans tend to have a sweeter, softer taste with tones of fruits and berries, and the beverage brewed from these results in a very pleasing taste. It is usually cultivated between 800 and 2200m. Slight changes in rainfall, temperature, and sunshine can ruin the whole harvest. These factors make it harder to grow, and therefore it is pricier.
Coffea Robusta
Coffea Robusta, on the other hand, is harsher and stronger. It carries a strong body with an earthy aftertaste. It contains four times as much caffeine as arabica, making it more bitter and less acidic. It is often grown in lower elevations, starting from the sea level up to 900m in altitude. Robusta can handle changes in the weather better and does not really require any extra caretaking. Compared to Coffea Arabica, it is much tougher and easier to grow because of its higher crop yield and disease resistance. Used in blends and instant coffee.
Generally, robusta is considered inferior to arabica in quality. However, some robustas are known for their high quality. They are also highly valued when it comes to espresso for their deep flavor.
Impact Roasters is refining its organic practices by no longer pursuing official organic certification for its Ethiopian coffee. The decision stems from the increasing bureaucracy around certification, which detracted from focusing on sustainability and responsible sourcing. Despite the lack of formal certification, their coffee remains organic in practice, as farmers still use traditional methods without harmful chemicals. Impact Roasters continues to work directly with Ethiopian farmers, ensuring high quality, ethical coffee without compromise.
For more details, visit Impact Roasters’ blog.
A perfect cup of coffee starts with the right grind size, which influences the extraction rate and flavor profile. Using the wrong grind size can lead to under-extraction, resulting in a weak and sour taste, or over-extraction, causing bitterness. Understanding the relationship between grind size and brewing method is essential. Coarse grinds work best for French press, medium-coarse for pour-over, medium for filter coffee, and fine grinds for espresso. However, adjustments may be needed based on equipment and bean type, particularly when brewing with Ethiopian beans. Experimenting will help you find the ideal balance for a flavorful cup.
