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Arabica
Flavour
Sweet, bitter, light body, higher acidity
Caffeine Percentage
0.8 to 1.4%
Optimal Temperature
15 to 24 degrees
Attitude
About 600 to 2,200m
First found in Ethiopia
World Production
Around 60%
Flat shape
Harvest Period
About 1 year
Used in specialty coffee
Robusta
(Aka Coffea Canephora)
Flavour
Low acidity, more bitter, heavy body, earthy
Caffeine Percentage
1.7 to 4%
Optimal Temperature
High temperature resistance
Attitude
About 800m or below
World Production
Around 37%
Origin in Central and Western Guinea
Oval shape
Harvest Period
About 2 years
Used in blend mostly
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