• Coffee Arabica is   believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years.
• It is said to produce better coffee than the other major commercially grown coffee species,
• contains less caffeine than any other commercially cultivated species of coffee.
• Wild plants grow to between 9 and 12 m (29 and 39 ft) tall, and have an open branching system; the leaves are opposite, simple elliptic-ovate to oblong, 6–12 cm (2.4–4.8 in) long and 4–8 cm (1.6–3.2 in) broad, glossy dark green. The flowers are white, 10–15 mm in diameter and grow in axillary clusters. The fruit is a drupe (though commonly called a "berry") 10–15 mm in diameter, maturing bright red to purple and typically contains two seeds (the coffee seeds).

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OUR COFFEE BEANS

Approximately 20% of the coffee produced in the world is robusta It is mostly grown in Vietnam, where French colonists introduced it in the late 19th century, though it is also grown in Africa and Brazil, where it is often called conillon. In recent years, Vietnam, which produces mostly robusta, has surpassed Brazil, India, and Indonesia to become the world's single largest exporter of robusta coffee. Brazil is still the biggest producer of coffee in the world, producing one-third of the world's coffee.
Robusta is easier to care for and has a greater crop yield than the other major species of coffee, C. arabica, so is cheaper to produce.Roasted robusta beans produce a strong, full-bodied coffee with a distinctive earthy flavour, but usually with more bitterness than arabica due to its pyrazine organic compound.Since arabica beans have a smoother taste with a richer flavour, they are often considered superior, while the harsher robusta beans are mostly used as a filler in lower-grade coffee blends. However, the powerful flavor can be desirable in a blend to give it perceived "strength" and "finish", noticeably in Italian coffee culture. Good-quality robusta beans are used in traditional Italian espresso blends, to provide a full-bodied taste and a better foam head (known as crema) Robusta has about twice as much caffeine as arabica.

 

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