Natural coffee
The coffee tree
The coffee tree is a shrub with a straight trunk, which can survive for about 50 to 70 years. The first flowers appear during the third year, but production is only profitable from the fifth year onwards. 18th century botanists classified Coffee as a member of the Rubiaceous family. Of around sixty different species of coffee tree, two alone dominate world trade - the Coffea arabica, or, more simply, Arabica, which represents 75% of production; and the Coffea canephora, which is commonly known by the name of the most widespread variety: Robusta.Natural coffee
Arabica Coffee
(from Ethiopia, known from prehistoric times) beans do best at altitudes of 3,000 to 6,500 feet where the slower growing process concentrates their flavors. They have a much more refined flavor and contain about 1 percent caffeine by weight. Because of its delicate nature, it yields only 1 to 1.5 pounds of green coffee per year. This is the coffee that specialty roasters search for. It accounts for about 75% of the world production. Because the arabica tree is susceptible to disease, frost, and drought, it requires very careful cultivation with just the right climatic conditions.Natural coffee
Robusta Coffee
Robusta Coffee as the name implies, is a more hardy species and is found growing from sea level to 1,000 metres. It can manage with less rainfall.
Indigenious to West Africa it now grows in East and Central Africa as well and also in South East Asia. Small quantities are grown in some South American countries. Robusta Coffee is used widely in the processing of instant coffee and is also an important element in many blends.Natural coffee
Liberica Coffee
This is the least important of the three main varieties. It is hardy and resists disease well but cannot tolerate drought or neglect. Indigenous to Liberia, it also grows in the Ivory Coast, in Equatorial Africa and the Cameroons. The quantity of coffee produced from these species is in fact negligible.Natural coffee
The coffee tree is a shrub with a straight trunk, which can survive for about 50 to 70 years. The first flowers appear during the third year, but production is only profitable from the fifth year onwards. 18th century botanists classified Coffee as a member of the Rubiaceous family. Of around sixty different species of coffee tree, two alone dominate world trade - the Coffea arabica, or, more simply, Arabica, which represents 75% of production; and the Coffea canephora, which is commonly known by the name of the most widespread variety: Robusta.Natural coffee
The best producers of coffee in the world
Arabica Coffee
(from Ethiopia, known from prehistoric times) beans do best at altitudes of 3,000 to 6,500 feet where the slower growing process concentrates their flavors. They have a much more refined flavor and contain about 1 percent caffeine by weight. Because of its delicate nature, it yields only 1 to 1.5 pounds of green coffee per year. This is the coffee that specialty roasters search for. It accounts for about 75% of the world production. Because the arabica tree is susceptible to disease, frost, and drought, it requires very careful cultivation with just the right climatic conditions.Natural coffeeRobusta Coffee
Robusta Coffee as the name implies, is a more hardy species and is found growing from sea level to 1,000 metres. It can manage with less rainfall.
Indigenious to West Africa it now grows in East and Central Africa as well and also in South East Asia. Small quantities are grown in some South American countries. Robusta Coffee is used widely in the processing of instant coffee and is also an important element in many blends.Natural coffee
Liberica Coffee
This is the least important of the three main varieties. It is hardy and resists disease well but cannot tolerate drought or neglect. Indigenous to Liberia, it also grows in the Ivory Coast, in Equatorial Africa and the Cameroons. The quantity of coffee produced from these species is in fact negligible.Natural coffee
