Arabica and Robusta Coffee

Coffee production is mainly of two types: Arabica and Robusta. The specifications for each type vary, but here are the general details: 1. Arabica Coffee: Varieties: Bourbon, Kent, Blue Mountain, SL28, SL34. Harvest Season: June to October. Cup Profile: Floral, fruity, bright acidity, medium to full body, complex flavors. Screen Size: Commonly 15 and above (AA, A, PB). Moisture Content: 10-12%. 2. Robusta Coffee: Harvest Season: May to August. Cup Profile: Earthy, chocolatey, full-bodied, less acidity compared to Arabica. Screen Size: Varies, usually lower than Arabica. Moisture Content: 10-12%. Quality Grades: Arabic: AA, A, B, PB (Peaberry), C. Robust: Classified by screen size and quality characteristics. Other Specifications: Defect Count: Varies based on grading, with AA being the highest quality with fewer defects. Processing Methods: Washed (Arabica) and natural (Robusta). Certifications: Some coffee is certified organic, Rainforest Alliance, or Fair Trade.