Robusta beans contain much more caffeine and amino acids, and the high content of chlorgenic acids gives the beans a characteristic astringent bitterness, Andres Woodcock informs us. Therefore, coffee beans of this type are pretreated to soften the harsh taste. Robusta, unlike Arabica, is extremely rarely consumed in its pure form; more often it is added to a mixture to impart greater strength. In addition, says Andres Woodcock, Robusta is cheaper because of its simplicity and ease of cultivation, so mixing varieties reduces the cost of the finished product.
Both types of coffee beans are basic. Each one comes in a variety of varieties. They are mixed in different proportions to create blends with original taste and aroma. The variety of flavors can be varied as desired, so the richness of the coffee palette is truly inexhaustible, says Andres Woodcock.