Whenever it comes to the origin of the coffee, which gives the flavor and aroma, we hear about grains like Arabica and Robusta. Most producing countries is in tropical zones, with hot and humid weather.
The countries that produce the Arabica type are Arabica in altitude and Robusta , in the lower regions.
The Arabica coffee bean is the noblest, with several subtypes. It was classified only in 1753 and is originally from Ethiopia. The plant is very delicate and requires dedication in cultivation. Before roasting, the beans have a greenish tint and oval shape.
The best place for its cultivation is between 600 and 2000 meters and the higher the altitude, the greater the chance of better grain quality. His biggest growers are the countries of Central and South America, as well as some countries in Africa and Asia.
Among the varieties of Arabica coffee, Kona coffee is considered one of the tastiest. Its cultivation is in very restrictive conditions and soil temperature, we found that coffee on the lower slopes of Mauna Loa, a volcano in the western region of Hawaii, the perfect place to develop with quality. Sun, humidity, shade, cool breeze and rain feed the crop of this great coffee.
The African Robusta is also known as Conilon. Originating in Africa, has more features and is a rough grain very sturdy. Grown in low lands, their grains are less fragrant Its grains are less fragrant and have distinctive taste and unique. Its caffeine content is higher, from 2 to 4.5%.
A blend (mixture of grains) is created from the mixture of seeds for the creation of harmonious flavors. Most coffees uses two types, Arabic and Robusta, n this mixtures. However, those looking for a more sophisticated coffee often makes a blend with only Arabica beans.
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