Botanical aspects
Origin and classification
COFFEE TREE comes from Ethiopia.It belongs to a perennial shrub of the botanical family of the Rubiaceae. It is farmed in tropical areas from 300 to 2000 meters above sea level, depending on the variety or specie. The coffee tree makes the so called “cherries” (because of their deep red colour) and each one contains two coffee seeds.
From a consumption point of view, from all of the more than the 60 existing botanical species, there are only two relevant species: Coffea Arabica or ARABICA and Coffea Canephora or ROBUSTA.
The ARABICA specie is originally from Ethiopia. It is the oldest specie and its content of caffeine is lower than the Robusta. Arabica trees can grow to heights between 3 and 6 metres. They do best at altitudes between 500 and 2000 metres above sea level, where the slower growing process concentrates their flavors. They have a much more refined flavor and contain about 1 – 1.5% caffeine by weight. It accounts for about 75% of the world production. Some of the Arabica varieties are: Típica, Borbón, Caturra, Colombia, Blue Mountain, Maragogipe, etc.
ROBUSTA is original from other African regions. The height of the robusta tree is between 5 and 10 metres and it grows at altitudes between 300 and 1000 metres above sea level. As the very same name points out, it is a stronger species which offers a larger production. It is also more resistant to plagues. Its content of caffeine is around 3% by weight. The most important varieties are: Conillon, Java, Kouillou, Niaul, Robusta and Inéac.
According to its origin and type of farming, the International Coffee Organization has established four main categories:
1. COLOMBIAN MILD ARABICAS
These are Arabica coffees from Colombia, Kenya and Tanzania that have been treated by wet method.
2. OTHER MILD ARABICAS OR UN-WASHED ARABICAS
These are also Arabica coffees treated also by wet method, but grown in Central America and the Caribbean.
3. BRAZILIAN NATURAL ARABICAS OR UN-WASHED ARABICAS
These are Arabica coffees treated by dry method, grown mainly in Brazil (main producer), Cuba, Ethiopia, Peru, Guatemala, Honduras, India and Venezuela.
4. ROBUSTAS
Produced mostly in Africa (Uganda and Cameroon) and in South-East Asia (Vietnam and Indonesia). Robustas coffees are treated by dry method.
