Kopi manakah yang lebih baik, robusta atau arabika?
Whether robusta or arabica coffee is “better” depends on your taste preferences and what you value in a cup of coffee. Both have distinct characteristics.
Arabica tends to be the crowd favorite, making up about 60-70% of global coffee production. It’s known for a smoother, sweeter taste with brighter, more acidic notes—think fruity or floral vibes. It’s grown at higher altitudes, which slows the bean development and amps up the flavor complexity. That’s why coffee snobs often rave about it; you’ll see it in specialty shops with tasting notes like “blueberry” or “jasmine.” But it’s also pricier and more delicate to grow, so it’s less forgiving if the conditions aren’t perfect.
Robusta, on the other hand, is the gritty underdog—about 30-40% of production. It’s got a bolder, harsher taste, often described as earthy or nutty, with a heavier body and less acidity. It packs nearly twice the caffeine of arabica, which is why it’s a go-to for espresso blends or instant coffee. It’s tougher to grow, thriving in lower altitudes and harsher climates, making it cheaper and more abundant. Some love its punchy, no-nonsense profile; others find it too bitter or rubbery.
So, why pick one? If you’re into nuanced flavors and don’t mind spending more, arabica’s your vibe. If you want a strong, affordable kick that doesn’t mess around, robusta’s got you. Personally, I’d lean arabica for sipping and robusta for when I need to power through a deadline—best of both worlds if you mix them right. What’s your take—what do you usually drink?
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