Types of Coffee

There are said to be more than 6,000 species of coffee plant, with at least 25 major types. The two most commercially important types are arabica (Coffea arabica) and robusta (Coffea canephora).
Arabica
Arabica coffee accounts for over 60% of world production. The typical arabica plant is a large bush. Grown at 600-2000m above sea level, it is very susceptible to frost and prone to pests and diseases such as rust.
Because the arabica plant is delicate it is harder to grow and its beans are more expensive. It can be drunk as a pure arabica or used as the base for coffee blends with robusta. Arabica has a delicate taste and is used to add acidity and body to the finished brew.

Cafédirect producer John Kanjagaile with two types of Robusta coffee beans
Arabica beans give each coffee its distinctive taste, which varies according to the region where they are grown. Arabica coffee is produced in Latin America, Central and East Africa, and in Asia (India and Indonesia) and parts of Oceania. The arabica coffee in Cafédirect products comes from our partners in Costa Rica, the Dominican Republic, Haiti, Mexico, Nicaragua, Peru, Uganda, and Tanzania.

All Cafédirect coffees contain arabica beans. The following Cafédirect coffees are made with 100% arabica: Cafédirect Medium Roast, Fresh Ground Cafédirect Kilimanjaro, Fresh Ground Cafédirect Organic Machu Picchu, Fresh Ground Cafédirect Decaffeinated Organic Freeze Dried Instant Cafédirect Decaffeinated, Fresh Ground The Kilimanjaro and Machu Picchu Fresh Ground coffees are examples of single origin arabicas - coffee produced with arabica beans from a single region.

Robusta
Robusta coffee accounts for close to 40% of world production. The typical robusta plant is a bush or small tree, which as the name implies, is more resistant to disease than arabica plants. It is grown between sea level and 800m above.

As the robusta plant is hardier than the arabica plant, it is easier and therefore cheaper to grow. But this does not mean that a blend of coffee containing robusta beans is lower quality than pure arabica - coffee blends are designed to bring out the best balance of different flavours. Robusta has a strong flavour and is used to give body and a 'kick' to a coffee blend.

Robusta was first discovered growing naturally in the area now known as the Democratic Republic of Congo. Robusta coffee is produced in West and Central Africa, South East Asia and in parts of South America. The robusta coffee in Cafédirect products is supplied by our partners in Tanzania and Cameroon.

The following Cafédirect coffees contain robusta blended with arabica:
Cafédirect Rich Roast, Fresh Ground
Cafédirect Organic Medium Roast
Cafédirect 5065 Premium Instant Coffee
Cafédirect Espresso, Fresh Ground
Roasting coffee

The way coffee is roasted makes a huge difference to the final taste. The strength of roast and the time of roasting as well as the blend are all decided on by the blender, this is an extremely specialist job. The two types of coffee beans are suited to different types of roast. The darker the roast the more arabica will lose some of its delicate flavour and characteristics. Robusta flavour will come out stronger with a darker roast. A medium roast will allow the taste of both Robusta and arabica to come through.

Contact : Cafédirect plc, City Cloisters, Suite B2, 196 Old Street, London, EC1V
9FR; t: +44 (0)207 490 9520 email: info@cafedirect.co.uk

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