Negli ultimi anni la scritta “100% Arabica” è diventata un vero marchio distintivo.
Sulle confezioni di caffè la si trova ovunque, spesso come sinonimo di qualità superiore.
But are we sure that saying “Arabica” always equates to drinking better coffee?
In this article, we try to understand what lies behind this term, why Arabica doesn’t always mean high quality, and how to recognize a truly good coffee, whatever its composition.
Arabica and Robusta: two species, two different worlds
The coffee plant belongs to the Coffea genus, but of the more than 100 known species, only two are commercially important: Coffea arabica and Coffea canephora, the latter better known as Robusta.
- Arabica grows at high altitudes, tolerates high temperatures, and requires constant care. In return, it produces more complex beans, with elegant aromas, lively acidity, and natural sweetness.
For this reason, Arabica is often associated with specialty coffees and slow tasting.
- Robusta, on the other hand, is more resistant to disease and hot climates, grows in lowlands, and has a higher yield. Its beans contain more caffeine and less sugar, developing a more intense, full-bodied, and bitter flavor, often with notes of wood or bitter cocoa.
Robusta, on the other hand, is used in classic Italian blends intended for espresso use in bars.
So far, so good. But the real question is: which is “better”?
It’s not a question of species, but of quality
The myth stems from a misunderstanding: for decades (and still today), low-quality industrial Robustas have been used to cut blends and make them cheaper, destined for low-end cafés or instant coffee shops.
This has led to the widespread belief that “Arabica = good” and “Robusta = bad.”
But the reality is much more nuanced.
There are extremely high-quality Robustas, such as some Indian or Ugandan varieties, carefully selected, washed, and roasted, capable of producing a creamy, sweet, and complex espresso.
And at the same time, there are low-quality Arabicas, poorly grown and/or processed and roasted inaccurately.
The botanical species alone is not enough: what really makes the difference is the supply chain.
It matters where and how the plant grows, how the bean is processed, roasted and finally extracted.
Why Robusta blends can be extraordinary
In quality blends, a percentage of selected Robusta can:
- give body and a persistent cream to the espresso,
- balance the acidity typical of Arabica beans.
This is exactly what we do at Caffè Ernani: we select premium Robusta beans and roast them expertly to obtain harmonious and clean blends, where each component has a precise role.
It’s not a shortcut, but a choice of balance and taste.
As well as giving everyone the opportunity to find the coffee with the most suitable flavour!
Personally, I consider Arabica coffees to be the best and finest, capable of giving me the most emotions when tasting them, carrying them with me in my memory for a long time.
But, fortunately, we are not all the same, and each of us has different tastes, so it’s only right to give everyone the opportunity to find the coffee that best suits their taste.
The important thing is to always choose quality coffee!
This is why we at Ernani have created different blends:
- Blue Diamond – 100% arabica >>
- Allegro – 70% arabica and 30% robusta >>
- Armonia – 60% arabica and 40% robusta >>
- Vivace – 40% robusta and 60% arabica >>
- Stretto – 100% robusta >>
Roasting: the turning point
Roasting is a key factor.
An Arabica roasted too dark can lose all its aromatic nuances, resulting in a flat and bitter taste.
A Robusta roasted too light, on the other hand, can be astringent.
In other words:
- It happens that you buy packs of 100% Arabica that then taste very bitter in the cup, because they are over-roasted and burnt
- Other times, well-selected and roasted Robusta beans are less bitter than a poor quality Arabica.
- So stopping at the wording “100% Arabica” is not enough to understand the quality or taste of a coffee.
The Ernani Medium roast, the hallmark of our roasting company, was created to enhance the sweetness and complexity of each bean, maintaining cleanliness and digestibility.
It is the ideal meeting point between Italian tradition and specialty culture.
How to recognize a quality coffee?
So… when choosing a coffee, don’t stop at the “100% Arabica” label.
Look beyond the label and ask yourself:
- Who produces it? Is it a transparent roastery, one that explains its origins and methods?
- How is it roasted? Artisanal or industrial roasting? Light, medium, or dark?
- How does it taste in the cup? Is it balanced, clean, and pleasant, with no bitter or burnt aftertaste?
- Is there traceability? Do you know where it comes from, how it was grown and processed?
A quality coffee is consistent, honest and recognizable over time, and can be either 100% Arabica or a blend with selected Robusta.
At Caffè Ernani, we aim to offer authentic, traceable, and truly delicious coffee every day, both in terms of taste and value.
Final Thoughts
- Saying “100% Arabica” can be a starting point, but in itself it is not an absolute guarantee of high quality of the coffee you purchase.
- True quality lies in the care with which the coffee is selected, roasted and served.
Tip: Buy your coffee directly from the roastery, online or in-store, and ask, ask lots of questions, and listen to the answers… only then can you be sure your coffee comes from expert and competent hands!
Marketing, E-commerce e Social Media Manager
Coffee Lover
