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There are several species of coffee trees but most commercial coffee growers use primarily the Arabica and Robusta species. Arabica trees are believed to produce the highest quality beans. However, Robusta trees are more economically viable due to their heartiness. Coffees are rarely designated as Robusta or Arabica beans. The soil and environmental conditions play such a significant role in flavoring the beans, that all coffee beans are labeled according to their geographic origins. Kilimanjaro coffee comes from the Tanzanian foothills near Mount Kilimanjaro, for example, while Java coffee derives from the Indonesian islands.

 

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.

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.

African Coffee
Africa is coffee’s native region, and the ancestral source for every specialty coffee. Their common thread is quality and flavor intensity, with medium to full acidity and body. The intense flavors of African coffees are colorful and diverse – Kenya’s bold winyness, the musky, blueberry fruit of Ethiopian Harrar, sweet, floral and spicy Ethiopia Yrgacheffe – these coffees are a party of mouth-filling flavor!

Blended Coffee
Blending of coffees to develop unique flavor profiles is a time-honored tradition of the roastmaster's craft.

Espresso Coffee
Espresso is the pinnacle of the art of coffee - where roaster, blender and barista combine to deliver the pure, ambrosial 'heart of the bean'.

Pacific Island Coffee
Pacific Island coffees are deep-toned and rich with spicy, earthy flavors. Full-bodied, aromatic and naturally low in acid, they make great coffees to linger with. The deep flavor and full body makes Pacific Island beans indespensable for creating memorable blends.

Brazilian Santos
A high quality bean grown in Sao Paulo region. It is smooth, full bodied with only a slight bitterness or acidity. Derives its flavour from the iron rich soil - terra roxa - in which it is grown.

Colombian Medellin Excelso
Has less acidity than most Colombian coffees. Full of aroma, a light flavourful coffee.

Costa Rican
A very mild coffee, full bodied with a nutty background. Very smoooth and satisfying.

Ethiopian Mocha
This coffee comes from the name of the original coffee plant. It is a smooth, well-matured coffee with a distinctive aroma. Its flavour is reminiscent of a high pheasant, hence the trade term 'gamey'. Excellent after dinner coffee.

Hawaii
A mellow and pleasant coffee, 100% pure Kona. Only coffee that is grown in the United States.

Jamaican Blue Mountain
The world's most expensive coffee. 98% of its harvest is exported to Japan. The remaining 2% is used in blends and in fact, there are many so-called Blue Mountain blends available. Beware of imitations! Genuine Blue Mountain beans are certified as such by the Jamaican Coffee Industry Board.

Java
Well matured before roasting. Unigue slightly smoky flavor. Good after dinner blend.

Kenyan
Rates among the world's finest coffee. Strongflavour, sharp acidity and fine aroma. Suitable for people who like coffee with a bite.

Sumatra
This coffee is often dark-roasted and heavy mellow flavour with little acidity.

Tanzanian Kilimanjaro
A coffee with a distinctive, well-balanced flavour. Strongest than those coffees grown in Central America.

Yemen
Full-bodied, rich, winy, chocolaty overtones coffee. One of the more popular coffee used in most Mocha house blend.
   
 
 
 
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