The coffee catalogue
Coffee species
Arabica, robusta, liberica and excelsa: differences in farming, caffeine and flavour.
Arabic
Arabica coffee: more than half the world's coffee. It grows in height and provides acidity, aromas and sweetness.
55–60 %Robust
Canephora coffee: about 40% of the world's coffee. Resistant, productive and with more caffeine; bitter, woody and with lots of cream.
40 %Free
Free coffee: just 1-2% of world coffee. Large tree, large grains and a smoked, woody cup with yak notes.
1–2 %Excellent
South-East Asian coffee, acid and fruity, the classification of which is discussed: variety of liberic or own species, Coffea dewevrei?
This coffee bar runs on coffee… literally. And the odd ko‑fi.
Buy me a ko‑fi