Several factors are involved in the obtained beans, soils, crops nearby, humidity, temperature, time of maturation. From harvest to harvest, the same soil produces grain of different characteristics as in wines according to the constraints of this season.

Of the 60 existing species, only 10 are cultivated and only two are are used: the Coffea Arabica (about 70% of world production) and Coffea robusta (less than 30%).

Exclusively grown in the range between the Tropic of Cancer and the Tropic of Capricorn, they require hot and humid climates


Coffee Type



  • Coffea Robusta
    • Tougher; cultivated in Lowlands (from 400 up to 900m), with temperatures of 24 to 30 ° C.
    • Allows mechanized culture, with less use of herbicides and insecticides, thus more profitable.
    • Caffeine content 1.7 to 3.5%;
    • Full-bodied and creamy coffee, bitter taste, strong and persistent, slightly aromatic.
    •  Rounded, brownish grain, with pronounced and straight cannelure.
  • Coffea Arabica
    • More vulnerable; grown on volcanic plateaus and slopes of 900 to 2,000 m and temperatures from 15 to 24 ° C.
    • Caffeine content 0.8 to 1.5%
    • Coffee rich in aroma, fragrant, sweet and very acidulous, slightly dense and smooth.
    • Green elongated grain very pronounced and sinuous cannelure.