Coffee Species

There are two species of commercial coffee – COFFEA ARABICA (Arabica Coffee) and COFFEA CANEPHORA (Robusta Coffee).

Coffea Arabica (Arabica Coffee)

Arabica coffee is the most widely cultivated coffee and constitute 75% of all commercial coffee sold. This species of coffee tree grows best on steep mountain slope, requires heavy rainfall and ample shade to aid its growth. The bean produced is harder, have a superior flavour which is richer, tastier and more aromatic. It has the ability to pollinate itself, which made a better pedigree, with fewer mutations and variations over the years. This plant required well-drained volcanic soil, 2 hours of sunshine a day and shade. Arabica are grown at attitude at least 2000 feet above sea level and their usual level between 4000 and 6000 feet for the finest in quality.

Coffea Canephora (Robusta Coffee)

This coffee shrub is extremely hardy, they are highly resistance to disease and its cultivation is significantly lower attitude to that of arabica coffee. It can survive with far less rain than other species and is hardy enough to resist most diseases. Robusta’s flavour is not comparable to that of arabica, less flavour and tough, naturally cheaper than arabica, but it blend well with arabica. So robusta coffee is grown in the West and Central Africa, East Africa and Asia. Robusta tree also produce higher yields, but the coffee tends to have a harsh flavour in comparison to arabica, do not have the fragrance or flavour of the best arabica coffees and their caffeine content can be 50% higher. Most instant coffees and tinned coffees are produced from this less expensive robusta coffee.