Everyone knows that there are two kinds of coffee, the arabica and the robust one.
The arabica has 44 chromosomes, twice than the robust one, which has 22.
The most significant differences are in the oil content (arabica 0.9% -1.7% – robust 1.6% – 2.8%).
The arabica cultivation areas can therefore vary greatly; the arabica is the most widespread variety: it grows in soils rich of minerals, better if of volcanic origin, between 600 and 2000 meters of altitude.
The beans have a flat and elongated shape; its coffee is sweeter because it has fine oils in it and its sweeter because it has more sugars and less bitter due to the lower content of caffeine, with a more or less marked acidity and with intense aromatic sensations.
A perfect espresso prepared with a washed Arabica coffee, which presents as a delicate and glossy livery, dark hazelnut color and gently striped; its cream is compact to the eye.
It will be rightly dense on the palate, with a sweet taste, a delicate aromatic acidity and nicely bitter.