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Arabica vs. Robusta Coffee Beans


Does Arabica or Robusta have more Chlorogenic Acid?
Does it matter?

The amount of chlorogenic acid matters but the species of coffee bean from which it comes, does not. Please read on. Here is some background and detail…

Chlorogenic acid was discovered in 1932.

Raw coffee beans have a higher concentration of chlorogenic acid than any other species of plant.

Chlorogenic acid is present in raw green coffee beans but is mostly destroyed during the coffee roasting process.

Both Robusta coffee beans and Arabica coffee beans have high levels of chlorogenic acid.

Many nutritional supplement companies claim that Arabica coffee beans are best for chlorogenic acid, but research indicates the opposite is true.

Climate and other environmental factors influence the level of chlorogenic acid in coffee beans, so Robusta coffee beans, which are grown in harsher climates than Arabica, have as much as double the concentrations of chlorogenic acid as Ararbica coffee beans.

The higher concentrations of chlorogenic acid in Robusta coffee beans may also explain the bitter, harsher of coffee from roasted Robusta beans.

Table 1a: Selected composition for raw coffee (%).

Component Arabica Robusta
Caffeine 0.9 – 1.2 1.6 – 2.4
Chlorogenic acid 5.5 – 8.0 7.0 – 10.0
Protein 11.0 – 13.0 11.0 – 13.0

a: Petracco, M. J. of Chem. Ed, vol. 82, No. 8, Aug 2005


Because Arabica coffee tastes better, the demand is higher and therefore the price is higher.

Robusta coffee originated in Ethiopia and grows indigenously in Western and Central Africa. Arabica coffee also originated in Ethiopia but did so about one hundred years earlier than Robusta. Arabica accounts for the largest percentage of the worlds coffee production.

So, as far as green coffee extract supplements are concerned, it simply does not matter whether the chlorogenic acid is from Robusta coffee beans or Arabica coffee beans. Be sure to always read ingredients labels to see what the level of chlorogenic acid is, and if possible make sure the ingredients are lab-verified for purity and chlorogenic acid level. But don’t worry about which species of coffee bean the chlorogenic acid comes from. It does not matter. Claims to the contrary are nothing more than marketing hype.

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