Coffee Roast Profiles

Coffee is made up of primarily two varieties; Arabica and Robusta.  Coffee grows wild and is also cultivated to produce unique traits like flavor, yield and resitance to disease,  These traits are what coffee growers use to select which variety to grow commercially. 

• Arabica: By far the most cultivated and used by coffee roasters.  Most if not all of the coffee you find on store shelves are of the Arabica variety.  Arabica coffee is roughly 60-70 percent of the global coffee market.  The largest producer of Arabica coffee is Brazil followed by Columbia, Ethiopia and Honduras. Arabica coffee originated in Ethiopia and was of the Typica variety.  There are many sub-varieties within the Arabica family including Typica, Java, Catimor, Bourbon, Caturra, Esperanza and well as the high sought and expensive Geisha to mention a few. There are motre than 75 sub-varieties if Arabica coffee
  
• Robusta: Grown at lower altitudes and having better disease resitance than Arabica, Robusta is also higher in caffeine having twice the caffeine content that Arabica.  Veitnam is the largest producer of Robusta.  Robusta is used is higher caffeine blends,  Robusta is the coffee that creates the "crema" found on top of an espreso shot.