ARABICA;
Its motherland is Ethiopia where it grows naturally.
Later, it started to be produced in Yemen.
Characteristics:
• Naturally clean and pure.
• More delicious and aromatic.
• Contain less caffeine (% 1-1.5).
• Grows in higher altitudes and takes longer to grow.
• Its structure, color, and size is homogeneous.
• Due to its delicate structure its harvest is difficult.
• It is more concentrated, and is picked by hand.
• Mostly produced in Middle and South America.
Its motherland is Ethiopia where it grows naturally.
Later, it started to be produced in Yemen.
Characteristics:
• Naturally clean and pure.
• More delicious and aromatic.
• Contain less caffeine (% 1-1.5).
• Grows in higher altitudes and takes longer to grow.
• Its structure, color, and size is homogeneous.
• Due to its delicate structure its harvest is difficult.
• It is more concentrated, and is picked by hand.
• Mostly produced in Middle and South America.
ROBUSTA;
It started to be produced at the beginning
of the century.
As compared to Arabica its properties:
• Less delicious, a little bitter and less aromatic.
• Contains more caffeine (%2-3).
• Grows in lower altitudes, is easier to grow, and takes shorter to grow.
• Its structure, color and size is not homogeneous.
• Not climate selective.
• Less concentrated, and is picked by machine.
• Less expensive, is used in “instant” coffees. Economic for coffee mixtures.
It started to be produced at the beginning
of the century.
As compared to Arabica its properties:
• Less delicious, a little bitter and less aromatic.
• Contains more caffeine (%2-3).
• Grows in lower altitudes, is easier to grow, and takes shorter to grow.
• Its structure, color and size is not homogeneous.
• Not climate selective.
• Less concentrated, and is picked by machine.
• Less expensive, is used in “instant” coffees. Economic for coffee mixtures.
