Arabica and Robusta Coffee

Although arabica and robusta coffee may appear similiar appearance there are a number of differences - physical, chemical and genetical - that significantly differentiate them. 

. Arabica generally has less caffeine and chlorogenic acid (CGA) than robusta.  

	Arabica	Robusta
Caffeine	1.2%	2.2%
Chlorogenic acid (CGA)	5.5-8.0%	7.0-10.0%

 4. Lipid and Sugar Content: Arabica contains almost 60% more lipids and almost twice the concentration of sugar than robusta. Increased levels of sugars in coffee play an important role as its decomposition during roasting increase the level of perceived acidity and dissolved solubles in coffee. 

	Arabica	Robusta
Sugar (sucrose)	6-9%	3-7%
Lipids	15-17%	10-11.5%			Main constituents of green coffee (% dry matter) : Constituent Arabica Robusta Caffeine and trace of purines 1.2 2.2 Trigonelline 1.0 0.7 Total amino acids 10.3 10.3 of which free 0.5 0.8 Carbohydrates 56.9 60.8 Aliphatic acids 1.7 1.6 Lipids 16.0 10.0 Glycosides 0.2 Traces Minerals 4.2 4.4 Potassium 1.7 1.8