FAQ About Coffee

The main species of coffee that are commercially cultivated and consumed are Coffea arabica, Coffea canephora (also known as Coffea robusta), and Coffea liberica. These species have distinct characteristics and are grown in different regions of the world. Here's an overview of each:

Coffea arabica:

• Coffea arabica, commonly known as Arabica, is the most widely cultivated and consumed species of coffee.
• It accounts for approximately 60-70% of the world's coffee production.
• Arabica coffee is generally considered to have superior flavor and aroma compared to other species.
• It is grown at higher altitudes, typically between 2,000 to 6,000 feet (600 to 1,800 meters) above sea level.
• Arabica beans have a milder and smoother taste, often characterized by a balanced acidity and a wide range of flavor profiles.

Coffea canephora:

• Coffea canephora, commonly known as Robusta, is the second most cultivated species of coffee.
• It accounts for approximately 30-40% of the world's coffee production.
• Robusta coffee is more resistant to diseases and pests, making it easier to cultivate.
• It is primarily grown at lower altitudes, usually below 2,000 feet (600 meters) above sea level.
• Robusta beans have a stronger and more bitter taste compared to Arabica beans.
• They contain a higher caffeine content, which ranges from 1.7% to 4%.

Coffea liberica:

• Coffea liberica, commonly known as Liberica, is a less common and relatively niche species of coffee.
• It accounts for a very small portion of global coffee production.
• Liberica coffee is known for its distinctively large bean size and unique flavor profile.
• It is primarily grown in regions like the Philippines and Malaysia.
• Liberica beans have a somewhat fruity and floral flavor with a smoky or woody undertone.