Varieties of Coffee

Of the 25 important species of coffee, the best known are Coffea arabica and Coffea canephora, commonly known as robusta.
The fruit comes from a bush in the Rubiaceae family that grows in tropical and equatorial regions, between the Tropic of Cancer and the Tropic of Capricorn. It is grown at an elevation of between 400 and 2000 metres and is present in nature in more than sixty species, the genus having been named Coffea by the naturalist Antoine-Laurent Jussieu.
The fruit of the coffee plant is a berry known as a cherry. There are normally two seeds in each cherry, surrounded by a very thin membrane known as silver skin. The differences between types of coffee are due to: the region where it is grown, the soil, the climate, the cultivation and processing methods.
Coffea Arabica accounts for ¾ of the world production and is the most highly appreciated type. The beans are greenish-blue and are flat on the longitudinal section. They are characterised by a smooth and aromatic flavour, with other notes such as cocoa and spices. The blends or lots considered to be of the best quality have a higher percentage of arabica, which is considered to have a better aroma and flavour.
Coffea canephora or robusta, which can be identified by its straw-yellow beans and rounded longitudinal section, makes a less aromatic and less acidic drink than arabica. It is notable for its bitter flavour, body and abundant cream. The Coffea canephora species, better known as robusta, is more resistant to pests and to weather and survives easily at temperatures between 24°C and the 29°C. It is a species that can be more productive since it is hardier.