Arabica vs Robusta: What’s Really in Your Cup?

Every cup of coffee starts with a bean, but which one? Let’s break down the difference between Arabica and Robusta, and why it matters to your brew.

Coffee Starts with the Bean

When you sip your morning brew, you're actually tasting the story of the bean behind it. The two main types of coffee beans that dominate the world are Arabica and Robusta. They may look similar, but their flavours, growing conditions, and caffeine levels are worlds apart.

At Groundup, we blend both with intention. Here’s everything you need to know about what’s really in your cup.

Arabica: The Smooth Sophisticate

Scientific Name: Coffea Arabica
Altitude: Grown at higher elevations (1000–2000m)
Flavour Profile:

• Smooth

• Slightly acidic

• Fruity or floral undertones

• Naturally sweeter

Caffeine Content: Lower (~1.2%)

Why We Use It:
Arabica beans are prized for their elegant flavour and aroma. They're the core of our Signature Salawara Blend and our Drip Bags, giving you that clean, well-balanced cup you can sip black.

Robusta: The Bold Contender

Scientific Name: Coffea Canephora
Altitude: Grows at lower elevations (200–800m)
Flavour Profile:

• Strong and bold

• More bitter or nutty

• Earthy depth

Caffeine Content: Higher (~2.2%)

Why We Use It:
Robusta adds crema and body, making it perfect for milk-based drinks or those who like a little punch. Our Ooru Blend (80% Arabica / 20% Robusta) is a great example — bold yet balanced.

So… Which One’s Better?

There’s no right or wrong bean — just what suits your taste and style.

Final Brew Down

At Groundup, we don’t just roast beans — we curate flavour. Whether you prefer the sophistication of single-origin Arabica or the full-bodied kick of a balanced blend, we’ve got something that hits the right note.

Because in the end, it’s not about Arabica vs Robusta.
It’s about discovering what you love in your cup.