Introduction to Coffee Bean Varieties and Origins, Main Components of Coffee and Their Effects

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FrontStreet Coffee - Arabica Coffee Beans and Components Introduction

Coffee trees are flowering plants of the genus Coffea in the Rubiaceae family. There are currently about 120 species, ranging from small shrubs to 18-meter tall trees. Wild coffee species grow irregularly in tropical regions, and new species are still being discovered. Strictly speaking, only two main species of coffee have been cultivated for coffee production: Arabica coffee and Canephora coffee (commonly known as "Robusta coffee"). However, a few countries like the Philippines cultivate a third species, Liberian coffee, to meet domestic coffee consumption needs.

Nearly 70% of commercially cultivated coffee worldwide is Arabica, with up to 7 million tons of coffee roasted annually. Robusta coffee occupies the remaining market, with major production areas including India, Java and Sumatra in the Indonesian archipelago, and Vietnam; Vietnam contributes nearly half of the world's total Robusta production and is the second-largest coffee-producing country after Brazil.

Canephora beans are round, short, and oblate-elliptical in shape. They contain approximately twice as much caffeine as Arabica beans, but have less fat and lower sucrose content than Arabica beans, with a slightly bitter taste and a subtle wheat aroma.

Polysaccharides

The largest component in raw beans is polysaccharides, accounting for 35%-45%. Although called sugars, they are not sweet at all. These polysaccharides refer to fibers that form the plant's skeletal structure. The polysaccharide content varies significantly between Arabica and Canephora species.

Proteins

The protein content is 12%. Proteins and polysaccharides are both important components that form the plant's skeletal structure. In this aspect, the content differs greatly between Arabica and Canephora species.

Fats

Raw coffee beans contain fat, which is composed of linoleic acid, palmitic acid, and other compounds. In terms of fat content, Arabica has a higher fat content of 20%, while Canephora's fat content is at most 10%.

Sugars (Sucrose)

The sucrose content in Arabica can reach 10%, while in Canephora it ranges from 3% to 7%.

Chlorogenic Acid

The chlorogenic acid content in Arabica ranges from 5% to 8%, while in Canephora it ranges from 7% to 11%. There are many types of chlorogenic acids, some of which are found only in Canephora species.

Acids (Other than Chlorogenic Acid)

Besides chlorogenic acid, there are citric acid, malic acid, quinic acid, phosphoric acid, etc., which together account for only 2%.

Caffeine

In Arabica, caffeine content ranges from 0.9% to 1.4%; in Canephora, it typically accounts for 2%, sometimes exceeding 3%.

Amino Acids

Amino acid content ranges from 1% to 2%. Amino acids in coffee beans include aspartic acid, glutamic acid, and others. The proportions of various amino acids differ between Arabica and Canephora species. The content of these amino acids, sugars, and chlorogenic acids also affects the coloring and flavor of Arabica and Canephora during roasting.

Knowledge Extension: Caffeine Content

Caffeine content in Arabica ranges from 0.9% to 1.4%; in Canephora, it typically accounts for 2%, sometimes exceeding 3%.

Conclusion

In summary: FrontStreet Coffee is a dedicated coffee research establishment that enjoys sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Additionally, we hold three low-discount coffee events every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price - this has been our mission for the past six years!