Good coffee leaves its mark. It lasts. It knows your mornings and your moods. For millions across the world, it is part of daily life. Be it an espresso in Seattle, a filter coffee in Chennai, or a cold coffee in Bengaluru’s cafés, behind every cup lies a choice. Often overlooked, rarely simple. What is in your coffee? Arabica, Robusta, or perhaps Chicory?

These are not just different kinds of beans. They shape two ways of drinking. One is slow and soft. The other is bold and direct.

Arabica is often the preferred bean in cafés and on premium shelves. Labels that read "100% Arabica" are not decoration. Arabica thrives in cooler climates and at higher altitudes. In India, it grows in places like Chikamagalur, Coorg, and the Nilgiris.

The plant, though, is delicate. The plants are vulnerable to pests and disease in these conditions. Farmers must watch closely and care for each tree. Harvesting is slow. Each coffee cherry ripens on its own time and must be picked by hand.

The reward is in the taste. Arabica can be bright and fruity or soft and floral. Some batches carry the sharpness of citrus; others lean into dark chocolate or ripe berries. No two harvests are the same. This variety is what draws many to Arabica.

Robusta tells a different story. It grows in hotter, lower regions, often in Karnataka, Kerala, Vietnam, and parts of Africa. The plant is sturdy. It resists disease and demands less care. Yields are higher, harvests more reliable.

For a long time, Robusta was used to blend into instant coffee or to add weight to espresso. The taste was strong and sometimes bitter. Robusta carries almost twice as much caffeine as Arabica, and it shows.

But views are changing. Farmers in Vietnam and now India are treating Robusta differently. When grown and roasted with care, it reveals another side: deep, earthy flavors with hints of chocolate, spice, or even flowers. It is no longer only about strength. It is about character.

Arabica and Robusta are tied to tradition. In southern India, filter coffee leans on Robusta for its body and richness, softened by milk and sugar. In urban cafés, Arabica stands alone, brewed slowly and meant to be sipped slower still.

Coffee is a ritual: how you drink it, who you share it with, the memories it leaves behind.

There is no right or wrong choice. Arabica brings range and softness. Robusta brings power and depth. Climate, price, and tradition shape what fills your cup.

The next time you drink your coffee, pause for a moment. Not just to taste, but to ask what story your cup is telling.

And oh, we almost forgot the third kind. Chicory.
It looks like coffee. It even tastes a little like coffee. But it is not coffee. Chicory comes from a root, not a bean. It has no caffeine. It adds weight and bitterness, but none of the depth or story a true coffee bean carries.

Still, it finds its way into many coffee packets. Often without a clear name. Often without a clear warning.

What you think is coffee might not be coffee at all.

That is why there is Berry Bru and Mò·ka Coffee. They are 100% Arabica or 100% Robusta.

0% chicory. No additives. No preservatives. No flavoring. No fillers.
Pure coffee, available as ground or instant.
Exactly how real coffee should taste, every single day.

It is why our coffee is flying off the shelves. Right now, you can find it on Blinkit, Amazon, and our website, soulfulfarms.com.