Coffee Arabica

Arabica grows between 800 and 2,000 m of altitude, has a green, flat, elongated seed. Arabica produces sweet, scented flavor and intense aroma. The caffeine content is between 0.8% and 1.5% and Arabica coffee represents three quarters of world coffee production. Typica, Bourbon, Caturra, Castillo, Catimor, Pacas, Pacamara, SL28, SL 34, Gesha and Maragogype are the most common varieties.

The diffusion of Arabica coffee started between 6th and 13th centuries when from Ethiopia arrived to Yemen. Around 1680 the Dutch began to cultivate it in Ceylon, while in 1715 the French exported to Bourbon. The global diffusion took place between 19th and 20th centuries.

Coffee Robusta

Robusta grows between 200 and 900 m of altitude, and shows a brown round shaped bean.
Robusta coffee gives to blends personality and strong taste, astringency, bitterness and light aroma. Caffeine content is higher than Arabica, from 1.7% to 3.5%: this species are characterized by abundant grain production and represent a quarter of world production. Discovered in Congo, it is easily cultivated thanks to its adaptability to disadvantaged environmental conditions and disease resistance.