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The plant has large pointy leaves of a dark green color; when it flowers the scent and form bring to mind the jasmine.
The fruits appear after a growth of 4/5 years, these are green smooth berries that in the process of ripening at first are an intense yellow and finally a vibrant red.
Each drupe (fruit) contains 2 opposite placed beans flat in the middle, convex in the outer rim surrounded by a pulp called endocarp; the beans are then individually surrounded by a final resistant membrane called pergamin. In certain cases, when the drupe grows at the top of the branch, one can find one solitary round bean that is commonly called "caracolito" or "the coffee pearl" which some consider a specialty when in reality it is only a growth defect. There are many varieties of coffee known, some have been obtained recently through cross-fertilization, but the two principal families remain the Arabic and Robust variety. The Arabica plant grows in high altitudes between 900 and 2000 meters above sea level with a high precipitation level. It prospers in land that is rich in minerals and nutrients and at a temperature between 20-24 Celsius. Its characteristics are highly appreciated and ¾ of the world produce is of this kind. Ethiopian in origin it has been cultivated in the major sub-tropical areas at an appropriate altitude. The caffeine content can vary from 1.2 to 1.7% only ¼ of the quantity present in the Robust variety. Some of the more evident qualities are: a medium-high acidity, sweet- tasting, a rich intense aroma with a medium-low body. These qualities can vary depending on the country or the plantation. Not all Arabic are of the same quality; some of the best are the
Ethiopian "Sidamo", the Santo Domingo, the
Colombian "Supremo", the Brazilian "Santos",
the Jamaican Blue Mountain and the "AAA" from
Kenya. A common misunderstanding due in part to a massive advertising of some large, mass market companyes, seems to proclaim the Arabica variety always as the best and always superior. In the reality there are also some very ceep low quality Arabica varieties at a very low cost such as, for example the "Peru class 5 off grade" due to numerous full defolts of the beans, that hase a terrible aspect and a very bad taste! So the next time you will drink an Espresso coffee it will be
better if you trust your palate, your noise, and not only the advertising
the company make! Visually one can distinguish Arabica from Robusta in both raw and roasted states by their form and dimensions: generally, the Arabica bean is larger, flatter and oval with a central S-shaped cut and clear-cut edges. The Robusta variety has smaller rounder beans, curved even at the edges and a straight cut center. The Robusta variety grows at lower altitudes, between 0 and 400 meters above sea levels and in a drier climate: the plant is more resistant to harsher weather conditions. It can grow in land that's low in mineral contents and nutrients and at a constant temperature between 24-35 Celsius. It grows faster than the Arabica, needs less care and produces a higher bean count. Its caffeine content varies between 1.7 and 4.0% which is 4 times the quantity present in the Arabica. Some of the more evident properties are: a low-medium
acidity, a strong bitter taste with a note of wood, a light aroma
and a high body. This can vary depending on the country or plantation. Here at Antica Tostatura Triestina our mission statement is to always strive for that perfect cup of coffee, this search for excellence is the landmark of a family tradition that dates back to the 19th century. We feel that to obtain an exceptional "espresso" in aroma, body, persistence and balance it is necessary to mix with know-how only the best quality of Arabic and Robust with a net prevalence of the first type. Our blends always guarantee our clients a sweet-tasting flavor, a strong aroma, not too astringent, a medium-low acidity, persistent with a good body without an unpleasant imbalanced aftertaste. An Espresso at its best.
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