Coffee is the seed of a fruit called drupe that is normally divided into two parts: if sometimes the seed is unique here we are in the presence of caracolito.
Coffee originates thanks to an evergreen shrub that belongs to the Rubiaceae family genus Coffea: there are about 100 species of the genus Coffea, but only four are used to prepare the beverage we call coffee, all of which fall into two genera: Arabica and Canephora (commonly called Robusta).
Coffea Arabica has the following characteristics:
- it is definitely the most widely used Coffea
- it is more aromatic than Robusta
- it is more delicate
- it is less bitter
- it is certainly less astringent
- it contains between 0.8 and 1.5 percent caffeine
- it is characterized by the presence of 18 percent oils
- it contains 8 percent sugars
Coffea Robusta (Canephora) has the following characteristics:
- it is stronger
- it is more bitter
- it is more full-bodied
- it is composed of between 1.7 and 3.5 percent caffeine
- it is characterized by the presence of 8-9 percent oils
- it contains 5 percent sugars
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