There are many species of coffea (the coffee plant), in reality about 60.
Not all of them are used for their fruits and only two of them are widespread and well-known: Arabica and Robusta.
Let’s take a look at how widespread they are and their characteristics.
The origin of this species is attributed to Ethiopia and Yemen, where the plant grew wild and where the first evidence was found of consumption of the related beverage: coffee.
Nowadays the Arabica coffea is cultivated in all regions located between the Tropic of Cancer and the Tropic of Capricorn, at an altitude ranging from 900 to 2200 meters above sea level.
The bean of the Arabica coffea is characterized by an oblong, flattened shape, with an inner groove that recalls a letter S.
The caffeine content is lower than in other species.
The coffee obtained from the Arabica beans is mild and flavoured, with an intense aroma.
The taste in the mouth is velvet-smooth and not at all bitter, almost sweet with a light, pleasant hint of acidity.
The Robusta species originally comes from tropical Africa and its scientific name is Coffea Canephora.
The plant is highly adaptable (it can easily be cultivated even below 700 meters above sea level), cheaper than the Arabica species and more resistant to parasites and temperature changes; for this reason it was called “Robusta”.
The beans originating from this plant are round shaped and the inner groove is linear.
The coffee obtained from Robusta beans is full-bodied, bitter (also due to the high percentage of caffeine, that can be twice as much as the quantity in Arabica beans), with hints of chocolate.
It is difficult to establish which one of the two species is best. It depends on our tastes and preferences.
What really matters is the quality of the selected beans: we can find Arabica beans of excellent quality but also Arabica beans of poor quality, and the same is true for Robusta beans.
By choosing a Caffè Morandini blend, you will be sure of a product of certified quality.
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