SUDAN CAFFE | The coffee plant
page,page-id-15731,page-template-default,ajax_fade,page_not_loaded,,vertical_menu_enabled,side_area_uncovered_from_content,qode-theme-ver-7.6.2,wpb-js-composer js-comp-ver-4.6.2,vc_responsive

The coffee plant

The coffee plant is a member of the Rubiaceae family and has a lifespan of approximately 50 years. After seeding, 4-7 years are required before the first fruits can be harvested, they then increase to the maximum yield at between 10 and 20 years and then progressively slow down again in the final 20 years. The dark green leaves are oval-shaped, elongated and fleshy. The small white flower has an intense perfume similar to jasmine. It does not blossom seasonally but usually follows the rainy season. The fruit, a type of DRUPE can be green or red in colour. The flesh has a sweet and sour flavour but is not edible. It is harvested by hand and then left to dry in special barns. The remaining cherry is opened to remove 2 seeds or green coffee beans that will be ready for your cup once roasted and ground. The coffee plant cannot withstand low temperatures so it only grows in the areas above and below the equator. There are over 50 species of coffee classified, of which 25 are cultivated but only two are widely used:



The Arabica plant, which was the very first to be used, produces a green, flat and elongated seed. It comes from Arabia, hence its name, and over time developed especially in Brazil and Central America. It generally grows at a height of between 800 and 1,800 metres and is the most widely used around the world. It has a low caffeine content (between 0.8% and 1.5%) and once poured has a sweet taste and intense fragrance.


The Robusta plant derives from Arabica and was created to adapt to any type of cultivation. It generally grows at a height of between 200 and 800 metres and is much less delicate than the former type, hence its name. Over time it developed in Africa and Asia, especially in Vietnam. It has a stronger taste, slightly bitter and less fragranced than Arabica, creating a very creamy expresso blend. This plant adapts easily to hot climates, it is very resistant and produces a lot of fruit. The bean is taller and rounder and green tending towards yellow. The caffeine content is much higher compared to the Arabica bean (from 1.6% to over 3%).