Coffee species: Coffea Arabica and Coffea Canephora (Robusta)
Let's start by saying that almost all of the coffee we find on the market belongs to these two botanical species, Arabica and Canephora or more commonly called robusta!
Arabica is grown in over 60% of the world's plantations and it is said that it originates in Ethiopia, before being exported to Yemen and from there all over the world ... it is no coincidence that we have called our flagship coffee "THE ORIGIN", precisely because of the origins of this species.
Compared to Robusta, the Arabica species is certainly more delicate:
- prone to fungal and parasitic diseases;
- it does not survive frosts even though it grows at altitudes that can reach up to 2000 meters and beyond;
- 5 years or more may pass before having good results;
- ideal temperature for its "prosperity": 15/25 ° C
Wanting to list the differences or peculiarities of this species, we will say that the Coffea Arabica has a large grain, oval and with a wavy or "sinuous" central groove, as well as having a low caffeine content, while the Robusta has a grain smaller, rounded in shape and with a straight central groove! Try and pick up some coffee beans from your packaging and do this simple comparison test, helping yourself with the images above, and you will see that you will immediately notice the difference!
Paying attention to the cream of your coffee, and comparing it with other types rich in Robusta, you will notice a pleasant and high persistence, a homogeneous, almost silky consistency, with a taste that may have citrus notes, a slight fruity acidity that can vary from citric to to a milder sweetness; it certainly has a complex structure, depending on the type of Arabica, which can range from cocoa to floral, to fruity with pulp or even berries ... something exceptional.
Currently the largest Arabica grower in the world is Brazil, through which we pass to propose a very special blend, a blend mainly Arabica but with a touch of Robusta that gives that strength, that cream and that decisive aroma that many of we look for: "American Blend Plus".
We now come to the Coffea Canephora, that is to our Robusta, which is often very "bisfrattata" as it is less noble and with much more "Spartan" characteristics in the mildest sense of the term, and linked to the characteristics that this species possesses in terms of resistance and grain morphology:
- high resistance to parasites and fungal diseases, as it has a higher caffeine content which is produced precisely to defend against diseases and insects;
- it grows in the plains, up to heights of 10/12 meters and has a greater ease of cultivation as well as greater productivity;
- resistance to high temperatures up to 30 ° C
Unlike Arabica, the cream that we will notice from a coffee with the presence or prevalence of Robusta, will be much "thicker", darker, brown and with a much coarser, raw, sometimes "frothy" consistency which certainly differs from the very more refined cream than a 100% Arabica
It has a strong taste that brings hints of earth, wood, spices and even chocolate, and it is precisely for this reason that it is sometimes used in the construction of refined blends, in combination with certain types of Arabica; needless to say that our Artisans, over the years, in more than 60 years, have selected two very special blends for you:
- "The 5 senses"
I hope you enjoyed this article too!
See you soon with new and exciting information on the world of coffee!