The coffee tree itself is a noble plant

Arabica

Some two thirds of world coffee production derive from trees of the “coffea arabica“ variety. This variety thrives particularly well in plantations between 600 and 2000 m above sea level, which can be found mainly in central and South America, as well as along the east coast of Africa. Arabica coffee beans ripen for seven to eight months, and are normally processed after being washed.

Robusta

“Coffea robusta“ accounts for roughly one third of world coffee production. It grows faster, gives a greater yield, and - as the name suggests - is more robust against heat and pests than is arabica. Robusta coffee is mainly grown in plantations below 600 m above sea level, particularly in tropical regions. Robusta coffee beans ripen for nine to eleven months, and are mostly processed without being washed.

Arabica coffee is very aromatic and mild, and has a rounded, pleasant taste.

Robusta coffee is slightly angular and a little more coarse to the taste. Thus it is particularly suited for espresso blends.