Robusta or Arabica? How the blend changes your cup

Almost all the coffee in the world comes from two species: Arabica and Robusta. They taste different, they cost different and they behave differently in the cup. A blend is the way a roaster decides how much of each to use.

Arabica

• Sweeter and more aromatic, with fruity or floral notes.
• More acidity.
• Less caffeine, around 1.2 to 1.5% of the bean.
• A more delicate plant, grown at higher altitudes.

Robusta

• More body and a stronger, earthy, slightly bitter taste.
• About twice the caffeine, around 2.2 to 2.7% of the bean.
• A thick, long-lasting crema.
• A hardier plant, grown at lower altitudes.

How Siag blends them

• Miscela Nera: 80% Robusta, 20% Arabica. The strongest and creamiest.
• Oro Blend: 60% Robusta, 40% Arabica. Smooth and full-bodied.
• Blu Mediterranea: 50% Robusta, 50% Arabica. The most balanced, with hazelnut and dark chocolate notes.

Which one should you choose?

If you like a bold, creamy espresso, look for more Robusta. If you like it sweeter and rounder, look for more Arabica. If you are not sure, start from a balanced blend like Blu Mediterranea and move up or down from there.