ARABICA COFFEE
Arabica coffee was cataloged around 1750 and originated in Ethiopia. The species corresponds to approximately ¾ of the beans produced worldwide and is considered the noblest of the coffee family due to its complexity of flavor and aroma.
Arabica coffee ” Gourmet coffee ” is grown anywhere upwards of 600+m on the mountain tops and tropical environments.
A 100% Arabica coffee means that it has been produced only with varieties of Arabica beans.
These coffees are classified as gourmet or special by ABIC (Brazilian Association of the Coffee Industry), which attests to the level of purity and coffee quality.
Arabica coffee has a mild, slightly acidic, and naturally sweet flavor. This is because its grains have a much higher concentration of sugars than robusta. In addition, Arabica coffee also has a smoother, fruitier aroma and the concentration of caffeine in its beans is much lower than that of other coffee species.
CONILON " BRAZILIAN ROBUSTA "
The so-called conilon coffee is a kind of coffee. It is considered a coffee of the canephora type, of which the most common is the robusta. In Brazil, this type of coffee is known as conilon.He is originally from Central Africa, coming from countries like Congo, Cameroon and Sudan, for example.This type of coffee grows best in regions with a hot climate and medium/low altitude.
In Brazil, it is produced especially in Espírito Santo, which is responsible for 75% of the production of this type of conilon coffee in Brazil, grown in regions up to 600m in altitude and close to the coast.
