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Types Of Gourmet Coffee

There are two main species of beans, arabica and robusta. Both types are cultiuvated in the equatorial regions.

ARABICA

The true gourmet coffee is 100% Arabica, which grows at higher altitudes, 1000 to 2000 meters, and eventhough it has a lower yield and less caffeine content (0.8 to 1.4%) it is recognized to be superior to robusta.

Arabica accounts for about 70% of the world production, although only about 10% of this yields "grand cru" beans. Costa Rica accounts for most of the "grand cru" beans.

Arabica has a delicate acidic flavor plus a refined aroma, and a caramel aftertaste.

See the Arabica Coffee tree

ROBUSTA

Robusta, which is cheaper and of less quality, is grown at lower altitudes, 0 to 700 meters, and has a higher yield per plant plus a high caffeine content (1.7 to 4.0%). It accounts for about 30% of world production. Robusta has a stronger flavor when compared to the arabica, has also a full body and a woody aftertaste which is a good option for creating blends and especially useful for instant coffee.

See the Robusta Coffee tree