Why is Robusta cheaper than Arabica?

The bulk of the coffee produced in the Philippines is lower quality Robusta, which means that it has been primarily used to produce instant coffee. 

A lot of people believe that Robustа is often disguised as espresso or blends with Arabica to lower the cost of coffee for their company. It doesn't even look like that. Here we go, dear coffee lovers.

Everything is much easier.

Inferior quality Robusta is grown in full sun. And on the same field year after year - in this case, a field created as a result of clearing lowland forests.

In addition to low production costs, plants grown in the sun are often capable of producing two crops a year.

And their coffee berries, which contain much more caffeine than Arabica, are very resistant to pests.

Robusta grown in this way has a mealy taste reminiscent of oatmeal, with a lingering bitter aftertaste.

The Arabica beans are fragile and highly susceptible to environmental damage compared with the Robusta bean. To maintain moisture, shade trees are needed for protection from direct sunlight and nutrient-rich moist soil. The fragile nature of the Arabica beans makes them susceptible to pest attacks and, in particular, they are easy to degrade by low temperatures and inadequate handling.

The beans will have to be harvested deep in the woods and often carried back down the mountain by hand, as they are typically grown at altitudes of up to 5,000 feet above sea level. There is a high risk of damage and cost due to Arabica's limited production capacity for one crop per year. Arabica, which characterizes all the best varieties of coffee in the world, has a wide taste from sweet-soft to sharp-tart with notes and shades of earth, cocoa, orange, and roasted nuts.