Almost all coffee comes from two species: Coffea arabica and Coffea canephora, better known as robusta.
Arabica
- Grows at higher altitudes
- More sugar and acidity: fruity, floral, sweet
- About half the caffeine of robusta
- Harder to grow, costs more
Robusta
- Hardier, grows lower and hotter
- Bolder, more bitter, earthy and nutty
- Roughly double the caffeine
- Thick crema, often used in espresso blends
Why it matters in Bengaluru
Karnataka is India's biggest coffee-growing state, with estates around Chikmagalur, Kodagu (Coorg) and Hassan, and India grows both species. A lot of classic South Indian filter coffee uses a blend with robusta, often with chicory, for that strong, full-bodied cup that stands up to milk and sugar. Most specialty cafes lean towards arabica, especially for black coffee.
Neither is “better”. They do different jobs. Ask what's in the blend.