Arabica instant coffee is the only coffee printed on the Joe's Blend box, listed fourth of nine ingredients as 'Arabica instant coffee (Coffea arabica seed extract)'. That is what 100% Arabica means here: the label names one coffee species and no Robusta.
Updated 29 September 2026. Checked against the printed box and Eurofins report AR-25-E9-005753-01.
Source for this section: the printed Joe's Blend box, batches 140525JCA3 and 140525JCA7.
In every 21 g sachetArabica is coffee from the plant Coffea arabica, one of the two main commercial coffees; the other is Coffea canephora, traded as Robusta. Coffee beans are seeds. Roasting changes their chemistry, and the drink made from roasted beans carries caffeine, trigonelline, chlorogenic acids, cafestol, kahweol and the aroma compounds formed in the roaster.
Instant coffee is coffee extract dried into a powder. Food scientists make it by extracting roasted beans and then freeze drying or spray drying the extract. That is why the Joe's Blend label says 'seed extract' rather than ground coffee: the powder dissolves because it is already brewed coffee, dried.
Sources for this section: Alonso-Salces and colleagues, Journal of agricultural and food chemistry, 2009, PMID 19298065; Ludwig and colleagues, Food & function, 2014, PMID 24671262; Corso and colleagues, Journal of food science and technology, 2016, PMID 27570262; Wongsa and colleagues, Food chemistry, 2019, PMID 30722914.
Sources for this section: the printed Joe's Blend box, batches 140525JCA3 and 140525JCA7; Corso and colleagues, Journal of food science and technology, 2016, PMID 27570262; Eurofins nutrient report AR-25-E9-005753-01.
Packaged food labels list ingredients from the heaviest to the lightest at the time the food is made, and a mixed ingredient such as the creamer gets its own list in brackets. Read that way, the Joe's Blend box says a sachet holds more cane sugar, more non-dairy creamer and more vanilla flavor than instant coffee, and more coffee than soybean seed extract, L-carnitine, L-theanine, glutathione and the silicon dioxide added on its own, ninth on the list.
The label prints no gram figure for any single ingredient, so the order is the only clue to the proportions. We do not turn it into a percentage.
Sources for this section: Codex Alimentarius labelling standard CODEX STAN 1-1985, FAO and WHO; the printed Joe's Blend box, batches 140525JCA3 and 140525JCA7.
Researchers who analysed green beans from Brazil, Colombia, Ethiopia, Honduras, Kenya, Mexico, Peru, Uganda and Vietnam found Coffea canephora higher in caffeine than Coffea arabica in every comparison, with Kenyan Arabica standing out for low caffeine. The two species differ enough in caffeine and phenolic compounds that labs use those profiles to tell them apart.
What those studies cannot tell you is the caffeine in a Joe's Blend sachet. That depends on how much instant coffee goes into each 21 g, which the label does not print, so we have not put a number on it.
Sources for this section: Babova and colleagues, Phytochemistry, 2016, PMID 26837609; Alonso-Salces and colleagues, Journal of agricultural and food chemistry, 2009, PMID 19298065.
Five papers sit behind this page. For each, we describe what it measured.
Measured caffeine and chlorogenic acids in green Arabica and Canephora beans from nine countries. Canephora was higher in caffeine every time; Kenyan Arabica had low caffeine and high chlorogenic acids.
PubMed 26837609 →Analysed phenolic compounds and caffeine in green Arabica and Robusta from America, Africa, Asia and Oceania, and showed the profiles identify the species and, in part, the growing region.
PubMed 19298065 →Made instant coffees from freeze-dried extracts of medium and dark roasted Arabica and Canephora, measured caffeine and chlorogenic acids, and had 42 consumers rate colour, aroma, flavour and body.
PubMed 27570262 →Made spray-dried coffees from different ratios of roasted Robusta and green Arabica, then measured their chemistry, 42 volatile compounds and how much tasters liked each brew.
PubMed 30722914 →Reviews the compounds in green coffee beans and how roasting changes them: caffeine, trigonelline, chlorogenic acids, cafestol, kahweol and melanoidins.
PubMed 24671262 →Education, not advice. Joe's Blend is coffee, not medicine, and carries no approved therapeutic claims. If you have a condition or take medication, talk to your doctor before adding anything new to your day.
Sources for this section: Babova and colleagues, Phytochemistry, 2016, PMID 26837609; Alonso-Salces and colleagues, Journal of agricultural and food chemistry, 2009, PMID 19298065; Corso and colleagues, Journal of food science and technology, 2016, PMID 27570262; Wongsa and colleagues, Food chemistry, 2019, PMID 30722914; Ludwig and colleagues, Food & function, 2014, PMID 24671262.
Sources for this section: the printed Joe's Blend box, batches 140525JCA3 and 140525JCA7; Eurofins nutrient report AR-25-E9-005753-01.
The only coffee on the Joe's Blend label is 'Arabica instant coffee (Coffea arabica seed extract)'. No Robusta or other coffee species is listed.
Coffee from the plant Coffea arabica. It is one of the two main commercial coffees; the other is Coffea canephora, traded as Robusta.
In lab measurements of green beans from nine countries, Robusta (Coffea canephora) was always higher in caffeine than Arabica. The caffeine in a Joe's Blend sachet has not been measured yet.
Yes. Instant coffee is an extract of roasted coffee beans that has been freeze dried or spray dried into a powder, which is why it dissolves in water.
Labels list ingredients from heaviest to lightest. Instant coffee is fourth on the Joe's Blend box, after cane sugar, non-dairy creamer and vanilla flavor.
Arabica with L-theanine, L-glutathione and L-carnitine, in a 21 g sachet. Hot or iced, 30 seconds.
