The coffee plant belongs to the species Coffea from the plant family Rubiaceae. The plants have a natural height of up to four meters and white blossoms. There are around 500 species in the plant family Coffea but only a few of them are important for the coffee production. Most important and most famous coffee types are Arabica (coffea arabica) and Robusta (coffea canephora). Both kinds account for around 98% of the world coffee production and differ in taste, growing region, altitude and growing conditions.  

 

Arabica has become known mainly because of its aromatic flavour. Unlike the heat-resistant and fast growing coffee type Robusta, Arabica stands out due to its noble taste and mild caffeine content (1% to 2%). That makes Arabica most consumed coffee kind today. Nearly 70% of the world coffee production falls upon Arabica.  

Robusta is more productive than Arabica and more resistant to diseases and pests, which is why it was named “Robusta”. Robusta beans have considerably more caffeine than Arabica beans (2% to 4,5%) and have a higher acid content. The taste is strong, but less aromatic, sometimes slightly bitter. Around 30% of the world coffee production is allotted to Robusta, which is mainly used for espresso roastings.  

Shops with coffee specialities often offer blends of both coffee kinds.

 

Further, however less used, kinds of coffee are Stenophylla (a West African plant whose ripe beans are black), Maragogype (mutation of Arabica, due to the size of its beans often called an elephant bean) and the rarity Excelsa (a very rare plant with a strong growth which thrives also by dry vegetation). But kind of coffee that is regarded as most seldom and most expensive in the world is the Indonesian Kopi Luwak. These are coffee beans that have passed through the digestive tract of a cat type Luwak (Asian palm civet). The palm civet eats the coffee beans and excretes them undigested but fermented, which is believed to give a special taste to the beans.

 

  

  The coffee plant belongs to the species Coffea from the plant family Rubiaceae. The plants have a natural height of up to four meters and white blossoms. There are around 500... read more »
Close window

 

The coffee plant belongs to the species Coffea from the plant family Rubiaceae. The plants have a natural height of up to four meters and white blossoms. There are around 500 species in the plant family Coffea but only a few of them are important for the coffee production. Most important and most famous coffee types are Arabica (coffea arabica) and Robusta (coffea canephora). Both kinds account for around 98% of the world coffee production and differ in taste, growing region, altitude and growing conditions.  

 

Arabica has become known mainly because of its aromatic flavour. Unlike the heat-resistant and fast growing coffee type Robusta, Arabica stands out due to its noble taste and mild caffeine content (1% to 2%). That makes Arabica most consumed coffee kind today. Nearly 70% of the world coffee production falls upon Arabica.  

Robusta is more productive than Arabica and more resistant to diseases and pests, which is why it was named “Robusta”. Robusta beans have considerably more caffeine than Arabica beans (2% to 4,5%) and have a higher acid content. The taste is strong, but less aromatic, sometimes slightly bitter. Around 30% of the world coffee production is allotted to Robusta, which is mainly used for espresso roastings.  

Shops with coffee specialities often offer blends of both coffee kinds.

 

Further, however less used, kinds of coffee are Stenophylla (a West African plant whose ripe beans are black), Maragogype (mutation of Arabica, due to the size of its beans often called an elephant bean) and the rarity Excelsa (a very rare plant with a strong growth which thrives also by dry vegetation). But kind of coffee that is regarded as most seldom and most expensive in the world is the Indonesian Kopi Luwak. These are coffee beans that have passed through the digestive tract of a cat type Luwak (Asian palm civet). The palm civet eats the coffee beans and excretes them undigested but fermented, which is believed to give a special taste to the beans.

 

  

No results were found for the filter!
Viewed