Coffee Origin

Coffee Origin

Raw Coffee beans are the seeds of plants belonging to the Rubiaceae family, which comprises at least 66 species of the genus Coffea. The two species that are commercially exploited are Coffea arabica, which accounts for two thirds of world production, and C. canephora, often called Robusta coffee, with one third of global output. Robusta coffee plants and all wild coffee species have 22 chromosomes, whereas arabica has 44. Therefore, arabica and other coffee species cannot be crossed to produce a hybrid plant.

Robusta is a high-yielding and disease-resistant tree standing up to 12 meters tall that grows best in warm, humid climes. It produces a cup featuring substantial body, a relatively harsh, earthy aroma, and an elevated caffeine content that ranges from 2.4 to 2.8 percent by weight. Although Robusta is sold by many purveyors, it does not give rise to the highest quality coffee. Arabica, which originated in the Ethiopian highlands, is a medium- to low-yielding, rather delicate tree from five to six meters tall that requires a temperate climate and considerable growing care.

 Commercially grown coffee bushes are pruned to a height of 1.5 to 2.0 meters. Coffee made from arabica beans has an intense, intricate aroma that can be reminiscent of flowers, fruit, honey, chocolate, caramel or toasted bread. Its caffeine content never exceeds 1.5 percent by weight. Because of its superior quality and taste, arabica sells for a higher price than its hardy, rougher cousin.

 Source: The complexity of Coffee by Ernesto Illy