Arabica VS Robusta

There are two main types of coffee plant that are grown around the world. They are called robusta and Arabica. They are both used for different purposes within the coffee industry and have different characteristics.

Coffee is the seed of a tree that is grown in the tropics. The coffee trees grow for 2 years before they start flowering. Following this, coffee trees produce cherries and the seeds are what we drink! After 4 years they are able to produce enough to be a commercial product.

Coffee cherries are picked off the trees when they are red and ripe. Sometimes this coffee is grown on large coffee farms and employers pick the ripe coffee. Alternatively, coffee trees are in home gardens amongst other produce, the cherries are picked when ripe and taken to a local selling station/cooperative and sold per lb for the coffee cherries.

Then the coffee is taken to a washing station. These are either owned by the company who own the farm or by the cooperative that buys the coffee cherries from local people. The cherries are taken through
a process of floating where ripe and green coffee cherries are dense and sink. The floaters are thrown away or sold on.

The ripe cherries are be sent to be processed in the desired method, washed, honey or natural.

Variety:
Just like grape varieties giving us different flavoured wines, coffee also has many varieties and flavours. The two key varieties we drink are Arabica and Robusta, although others do exist like Liberica and Excel- sa.
ARABICA
Flavour Profile:
- citrus/higher acidity
- cleaner/ sometimes floral
- lighter body
- lighter crema

Raw Bean Identity: Green in colour Generally oval in shape

Key Characteristics: Half the caffeine content Grown at higher altitude

Common Sub Varieties:
Typica, bourbon, cattura, mundo novo, catuai, pacas

ROBUSTA (Canephora) Flavour Profile:
Lower Acidity
Earthy and Round Richer Body

Darker heavier Crema

Raw Bean Identity:
Brown in colour
Generally Rounder in shape

Key Characteristics: Twice the caffeine content Grown at lower altitude

Common Sub Varieties: Referred to as Conillon in Brazil

Coffee also takes its flavour from the land it is grown in; the soil condition and climate etc. This has giv- en us a huge variety of flavours from different countries of the world as well as distinctive coffee from specific farms.