coffee bean



  • The fruit of an evergreen bush, Coffea arabica or C. canephora, native to Ethiopia but now widely grown in high-altitude tropical regions. The red fruit, which contains two almost hemispherical green seeds, is first fermented, the pulp removed and the seeds dried prior to roasting at or near their point of sale. After roasting they contain about 50 per cent water soluble material including caffeine and flavours. The two main varieties are robusta and arabica but they are often identified by their place of origin.