The Coffee Plant
The coffee plant is indigenous to the Kaffa region of Ethiopia, but is now cultivated in more than 70 countries, primarily in the equatorial regions of Central and South America, Africa, and Southeast Asia. Coffee is part of the botanical family Rubiaceae, which is comprised of over 500 genera and more than 6,500 species. The species in this family come in many forms: trees, shrubs, and herbs and are widely grown in tropical and sub-tropical regions throughout the world. Economically speaking, the coffee plant (the Coffea genus) is by far the most important member of the Rubiaceae family.
https://www.coffeeclick.ie/2019/06/17/coffee-region-flavour-profiles-part-1/
Characteristics
All coffee species are woody evergreens, but the plants range in size from small shrubs to trees more than 10 meters (30 feet) tall. Leaves vary in color from yellowish to dark green, with touches of bronze or purple. Leaf size and shape also vary, but most coffee leaves are oval or elliptical. The plant produces white flowers and red berries or “cherries” that contain seeds. The seeds of the berries are what have come to be known as coffee “beans”. Most coffee berries contain two seeds which are extracted through a variety of different Processes.
All coffee species are woody evergreens, but the plants range in size from small shrubs to trees more than 10 meters (30 feet) tall. Leaves vary in color from yellowish to dark green, with touches of bronze or purple. Leaf size and shape also vary, but most coffee leaves are oval or elliptical. The plant produces white flowers and red berries or “cherries” that contain seeds. The seeds of the berries are what have come to be known as coffee “beans”. Most coffee berries contain two seeds which are extracted through a variety of different Processes.
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Terrior
Terrior is a term generally associated with the wine industry which refers to how a specific region's environmental conditions, such as, soil, climate, elevation, and aspect greatly affect the flavours and aromas of the end product. As with wine, coffee has many varieties (or varietals, cultivars), each with their own characteristics, which can be altered depending on the Terroir. That is to say, one varietal grown in two different environments will likely taste vastly different. Probably the most critical site condition which affects the end coffees flavour is the elevation at which it is grown. Elevations between 1200m and 1800m above sea level are ideal for the production of specialty coffee because high elevations result in cooler temperatures, which slow growth, creating a denser bean. A dense bean has more sugar, more acidity, and more complex aromatics compared to softer beans from lower elevations. Although these unique qualities are not necessary for the production of darker roasted generic coffees, they are essential to specialty coffees where the coffee roaster is attempting to highlight complexities in the bean.
Terrior is a term generally associated with the wine industry which refers to how a specific region's environmental conditions, such as, soil, climate, elevation, and aspect greatly affect the flavours and aromas of the end product. As with wine, coffee has many varieties (or varietals, cultivars), each with their own characteristics, which can be altered depending on the Terroir. That is to say, one varietal grown in two different environments will likely taste vastly different. Probably the most critical site condition which affects the end coffees flavour is the elevation at which it is grown. Elevations between 1200m and 1800m above sea level are ideal for the production of specialty coffee because high elevations result in cooler temperatures, which slow growth, creating a denser bean. A dense bean has more sugar, more acidity, and more complex aromatics compared to softer beans from lower elevations. Although these unique qualities are not necessary for the production of darker roasted generic coffees, they are essential to specialty coffees where the coffee roaster is attempting to highlight complexities in the bean.
https://blog.cupsapp.com/2017/03/29/i-spent-a-day-on-a-coffee-farm-in-colombia-heres-what-i-learned/
Coffee Species
Within the Coffea genus there are 25 species, however, two species, Coffea arabica (Arabica coffee) and Coffea canephora (Robusta coffee), account for almost all commercial production. Arabica coffee accounts for over 60 percent of worldwide commercial coffee production. It is the primary species of coffee grown in South- Central America and Central-East Africa. Robusta accounts for almost 40 percent of commercial coffee production — just about all coffee production that is not Arabica. Robusta is the predominant coffee grown in Southeast Asia and West Africa.
Within the Coffea genus there are 25 species, however, two species, Coffea arabica (Arabica coffee) and Coffea canephora (Robusta coffee), account for almost all commercial production. Arabica coffee accounts for over 60 percent of worldwide commercial coffee production. It is the primary species of coffee grown in South- Central America and Central-East Africa. Robusta accounts for almost 40 percent of commercial coffee production — just about all coffee production that is not Arabica. Robusta is the predominant coffee grown in Southeast Asia and West Africa.
https://espressocoffeeguide.com/all-about-coffee-2/coffee-plants/coffee-plant-varietals/
Coffea Arabica
The two best-known varieties of Coffee arabica are ‘Typica’ and ‘Bourbon’. From these, numerous sub-varieties, cultivars, and hybrids have been developed. Arabica beans are generally considered to produce higher quality, better tasting coffee than Robusta, and as such, most specialty coffees are made from Arabica beans. Well-known Arabica beans include Colombian Supremo, Ethiopian Sidamo, Jamaican Blue Mountain, Tarrazú, Costa Rica, and Guatemalan Antigua.
The two best-known varieties of Coffee arabica are ‘Typica’ and ‘Bourbon’. From these, numerous sub-varieties, cultivars, and hybrids have been developed. Arabica beans are generally considered to produce higher quality, better tasting coffee than Robusta, and as such, most specialty coffees are made from Arabica beans. Well-known Arabica beans include Colombian Supremo, Ethiopian Sidamo, Jamaican Blue Mountain, Tarrazú, Costa Rica, and Guatemalan Antigua.
Coffea Canephora (Robusta Coffee)
Although ‘Robusta’ is actually one of the two primary varieties of the Coffea canephora species rather than the species itself, the name is often used to refer to the species. Robusta beans have 40–50 percent higher caffeine levels, and yield significantly more coffee beans than Arabica. Although Robusta grows easier than Arabica, the beans taste is significantly more bitter than arabica, making it less desirable. However, Robusta beans generally have more “body” than Arabica which makes them an asset to blends, and more traditional tasting Italian espresso.
Although ‘Robusta’ is actually one of the two primary varieties of the Coffea canephora species rather than the species itself, the name is often used to refer to the species. Robusta beans have 40–50 percent higher caffeine levels, and yield significantly more coffee beans than Arabica. Although Robusta grows easier than Arabica, the beans taste is significantly more bitter than arabica, making it less desirable. However, Robusta beans generally have more “body” than Arabica which makes them an asset to blends, and more traditional tasting Italian espresso.
It should be noted that although both the coffee industry and community alike lean away from Robusta, its overall resilience as a plant will likely result in more production as ideal conditions for growing Arabica become more sparse. As global temperatures rise, optimal elevations for Arabica plantations become slim. In addition, Coffee Berry diseases such as Hemileia vastatrix will continue to attack Arabica, whereas Robusta plants are seemingly unaffected. As a result, it is very likely that the future of coffee production will move towards Robusta.
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