THE COFFEE PLANT

There are various species of Coffea, the most widespread being Arabica and Canephora (in the variety called Robusta). The first is considered the most valuable, and represents 3/4 of the coffee production worldwide.

Arabica was born in Ethiopiass mountain regions; being sensitive to hot and wet climate, it grows best from 900 meters and more: the higher the altitude, the better the qualities of the toasted coffee bean.

Robusta, as its name - meaning strong - says, resists very well to hot weather and parasites. Most widespread in tropical low plains, it can also grow at an altitude of 200/300 meters, in places easier to reach, where it is more simple to cultivate a plantation.

Arabica coffee is very scented, sweet, slightly acid, with a full taste; it produces a soft, light brown cream with a reddish hue and a pleasant hint of bitter taste.
Robusta coffee is usually more piercing in taste, sour, much less scented and more bitter; it produces a thick brown cream with a grayish tinge.
Arabicass bean is oval, with a winding crease in the middle; Robustass is round, with a straight crease.
Even if their outward aspect is quite similar, Arabica and Robusta are deeply different from a genetic point of view: Arabica has 44 chromosomes, Robusta only 22. From the chemical point of view, only the caffeine content differs: from 0,9% to 1,7% in Arabica, from1,6% to 2,8% in Robusta.