There are many different varieties of coffee beans, but only two really count and those are Robusta and Arabica. These two beans are primarily cultivated for drinking coffee, but there are major differences between the two of them. Robusta and Arabica beans vary in taste, growing conditions and price. In the photo above you can see where Robusta beans are primarily grown (represented by the dark solid brown), where Arabica beans are primarily grown (represented by the light red with white dots), and where a mixture of the two beans are grown (represented by the dark red with diagonal lines).
The difference in taste is the most important and explains the difference in cost. Provided below are great explanations in the difference in taste of Robusta and Arabica coffee beans. After reading through this you should feel confident in choosing your coffee and understanding why you made that choice. By the way, The Sasquatch Coffee Company always uses 100% Arabica Beans.
Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity.
Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanutty aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica.
Arabica, then, ends up being pricier, of course. Most supermarket coffee is exclusively robusta, and instant and cheap ground coffees are certainly robusta. You can still find Arabica in the grocery store, but just because it’s labeled Arabica does not mean it’s of high quality.
SRC: Read more details on the difference between Arabica and Robusta beans from The Kichn at: www.thekitchn.com/coffee-basics-the-difference-b-41949