So what makes coffee one of the world’s most favourite drinks?  As we know from The coffee bean: journey from seed to cup, the coffee bean is extracted from coffee cherries but what is its biological legacy?

Coffee traces its heritage to a species of plants known as Coffea and it’s been estimated that there are anywhere from 25 to 100 types of coffee plants.  In the commercial coffee industry there are two important coffee categories: Arabica and Canephora (commonly known as Robusta).

Coffea Arabica

Coffee Arabica descended from the original coffee trees discovered in Ethiopia, and provides a mild, aromatic coffee representing approximately 70% of the world’s coffee production.

Arabica trees are costly to cultivate as the terrain in which they grow tends to be steep and makes access difficult (see image right).  Also, despite being self-pollinating, the trees tend to be more prone to disease than Robusta so require additional attention and care.

Coffea Canephora (Robusta)

Central and Western Africa, parts of south East Asia and Brazil tend to grow the majority of the world’s Robusta, and whilst production is increasing it accounts for only around 30% of the world market.

Robusta trees are heartier, resistant to disease and parasites and can grow at far lower altitudes than Arabica, which makes them easier and cheaper to cultivate.

Robusta beans tend to produce a coffee with a distinctive taste and about 50-60% more caffeine than Arabica. Robusta is generally used in blends and instant coffee.

Read up on the journey of the humble coffee bean here: The coffee bean: journey from seed to cup, did you know it takes three years from seed to get to your cup?