Why do we use 100% Arabica?

Why do we use 100% Arabica?

There are over 100 coffee species, but only two are produced commercially: Arabica (Coffea Arabica) and Robusta (Coffea Canephora). Robusta coffee is grown near sea level, whereas Arabica is grown at an altitude of at least 600m in cool, subtropical climates where they need plenty of moisture, rich soil, shade and sunlight. The temperature and environment at higher elevations are the perfect conditions for the beans to develop the complexity and subtleties of flavour for which it is cherished.

Arabica beans are widely recognised to have a superior flavour, which is in part due to the higher caffeine content of Robusta beans (2.7%, almost double the 1.5% of Arabica) as this gives the coffee a bitter, “burnt tire” taste. Not very appetising! The higher caffeine content acts as a natural insect repellent, and the Robusta crop is generally more disease resistant, easier to cultivate and produces a higher yield; thus increasing the available supply and lowering the production cost for the farmer, and therefore the price of the coffee.  Many coffee brands seek to boost their profit margin by mixing the two types of bean together, usually in a ratio of between 20%-50% Robusta, but this greatly impairs the flavour of the coffee.

The Arabica beans we use for Devil’s Isle specialty coffees are carefully quality-assured at every stage of their journey from the farm to your cup, to ensure an exceptional taste in every handcrafted batch.