Varieties
of coffee

  • 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.
Arabica
Robusta
  • Of the 25 important species of coffee, the best known are Coffea arabica and Coffea canephora, commonly known as robusta.

    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.

    Africa
    (Producer Country)

    Kenya

    Cameroon

    Congo

    Madagascar

    Zaire

    Uganda

    Tanzania

    Burundi

    Ethiopia

    Malawi

    Rwanda

    Zambia

    Zimbabwe

    South America
    (Producer Country)

    Brazil

    Colombia

    Bolivia

    Ecuador

    Paraguay

    Peru

    Venezuela

    Central America
    (Producer Country)

    Guatemala

    Honduras

    Costa Rica

    Cuba

    Dominican Republic

    El Salvador

    Haiti

    Jamaica

    Nicaragua

    Panama

    North America
    (Producer Country)

    Mexico

    Asia and Oceania
    (Producer Country)

    Indonesia

    India

    Papua New Guinea

  • Of the 25 important species of coffee, the best known are Coffea arabica and Coffea canephora, commonly known as robusta.

    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.

    Africa
    (Producer Country)

    Ivory Coast

    Cameroon

    Angola

    Uganda

    Benin

    Congo

    Gabon

    Zaire

    Togo

    Ghana

    Guinea

    Madagascar

    Nigeria

    Sierra Leone

    Tanzania

    Asia
    (Producer Country)

    Vietnam

    India

    Indonesia

    Philippines

    Sri Lanka

    Thailand

    Central and South America
    (Producer Country)

    Trinidad & Tobago

    Brazil

    Ecuador

Website optimised for the latest browsers.

For a better browsing experience upgrade your browser.


Click in the below icon to access the download page: