Types of coffee

The coffee plant is an indigenous plant of the rainforest in its origin
Sub-Saharan territory. She belongs to the genus Coffea and is considered the "diva" among the crops. Probably because of its flowering, the plant genus Coffea originally appeared under the name Jasminum arabicanum first appeared in botanical identification books. In the 1940s, the classification of the Coffea species that is common today could be changed "Chevalier" push through.

Next 0,8% and 3% caffeine, (depending on the type) coffee contains a large number of ingredients. The individual components of coffee are around 30% - 40% carbohydrates, 10% - 13% water content, 11% proteins, 4% - 12% acids, around 4% minerals and more 800 flavorings. In the coffee-growing countries, the end product is not only traded as a luxury food, it is also used for medicinal purposes. Mainly the purine alkaloid caffeine is responsible for the stimulating effect in coffee, which occurs with approx. 1% in the roasted coffee beans. In the unripe, green and also unroasted beans, the caffeine content is up to 3%. Caffeine is one of the most frequently consumed pharmacologically active substances worldwide and is also one of the oldest, best tolerated and most effective psychoactive substances. Coffee is attributed to the mental abilities that promote the ability to concentrate. At the same time, coffee is said to increase general performance and euphoric emotional states.

Of the 124 different coffee plants only two varieties have a meaning for the world market. Together, these two varieties are responsible for around 96% of the market share in the global coffee trade. On the one hand, it is the one that has already been mentioned several times "Coffea arabica" (Arabica bean) and the other "Coffea canephora" whose most important subgenus is the robusta plant. Arabica plants now make up around 70% of global coffee cultures. The consumer often associates Arabica with high quality and a full and complex taste.