Coffee & Tea


I. Arabica
The original plant, accounting for 75% of the world's coffee. All "specialty" or "gourmet" coffee are Arabica.
The Arabica plant pollinates itself, which means mutations are much less likely to occur than in plants which have a light pollen and require cross-fertilization. Most differences in flavor between Arabia beans are caused not so much by differences in the plants themselves, but by the subtle variations wrought by soil, moisture and climate. Prefers a climate of 65-70, fertile well watered and well drained soil, high altitudes, 3000-5000 ft., 2 hrs. sunlight (shade from other trees).
Higher altitudes produce coffee with a hard bean which is more resistant to disease, less moisture and more flavor. However some of the greatest coffees are soft beans, particularly Sumatran and Celebes.

II. Robusta
Grown mainly in Central and West Africa. It is more resistant to disease than Arabica and will grow more successfully at lower altitudes.
It is of lower quality (less flavor). Virtually all instant and canned supermarket coffees are Robusta.

Deamer 11/19/96