The coffee bean is the seed of the round red-cherry fruit of a coffee shrub. Coffee shrubs can grow as high as 4.5 m (15 ft). The branches grow thick, with broad, green leaves. As well as bunches of red-cherries, the branch also has an abundance of beautiful jasmine-scented flowers. A normal cherry contains two seeds or beans. One coffee tree yields approximately 0.5 kg of roasted coffee annually. If brewed properly, that’s about 40 cupfuls. On average, it will take five years for a tree to complete its first full harvest. After it has been processed, and the seeds are freed from the cherry, the beans are roasted to bring out the flavours that are locked inside. 

ARABICA AND ROBUSTA

The two major species of coffee that are grown for commercial use are arabica and robusta. When compared with arabica, robusta grows at a low altitude, has a higher quantity of produce per plant, and is more resistant to disease. Robusta beans have a harsh, dirty earthy flavour. They have twice as much caffeine as arabica beans. A lot of coffee companies use robusta because it costs very little to produce. Robusta is mostly used for blends. 

Arabica species grow best at a higher altitude and is considered to be the source of all the ‘best’ coffee around the world. 75% of the world’s total coffee production use Arabica, with 10% of that being of ‘specialty’ quality. All premium coffees consist of 100% Arabica beans. There is a specific grading system for coffee beans. The grading process is called “cupping”, will all coffee beans being graded out of 100. According to the Specialty Coffee Association (SCA), specialty coffee is arabica coffee with a cup score of 80+ points. The coffee must have been ‘cupped’ by a certified Q grader. 

ARABICA

Has less caffeine (0.8-1.4%)

Produces smaller yields

Sells at higher price

Is less disease-resistant

When growing is more particular about climatic and soil conditions

Traditionally grown at higher altitudes

Prefers temperature range of 15°-24°C

Prefers rainfall of 1500-2000 mm per year

Has a more oval bean shape with an s-shaped slit

Has a wider taste range varying from sweet to soft

ROBUSTA

Has more caffeine (1.7-4.0%)

Produces higher yields

Sells at lower price

Is more disease-resistant

Grows in more extreme climatic and soil conditions

Will grow well at lower altitudes

Prefers temperature range of 24°-30°C

Prefers rainfall of 2000-3000 mm per year

Has a rounder bean shape with a straight slit

Has a robust flavour with a harsh aftertaste with a sharp-tang