Coffee varieties
Coffee (coffee beans) includes the seeds of crimson fruits which the outer pericarp is completely removed and the silverskin (spermoderm) is occasionally removed.
The seeds may raw or roasted, whole or ground and should be from botanical genus Coffea.
About 80 varieties of the three coffee beans species are known. The most important of the species Coffea arabica are typica, bourbon, maragogips and mocca; and of Coffea canephora are robusta, typical, uganda and quillon.
All varieties of Coffea canephora are marketed under the common name “robusta”.
The names of green coffees may characteristic of the place of origin; i.e. the country and the port of export.
Arabica coffee is considered especially fine and valuable. It is aromatic, mild, and low in acidity and low in caffeine.
Robusta, on the other hand – as the name implies - is less susceptible to climatic changes and is more disease resistant, hardier, and correspondingly less expensive.
At the same time, robusta contains much more caffeine and is stronger, but is also more bitter, more acidic and less aromatic.
The finest coffee comes form Colombia. Excellent coffees are grown in Brazil, Venezuela, Mexico and nations in Africa, the Middle East and Indonesia.
Coffee varieties
