*Mild coffees which are arabicas that were very carefully prepared. Their taste is mild, slightly acidic and pleasantly scented. Mild Arabica coffees are cultivated at altitudes over 2,000 feet above sea level, usually between 4,000 and 6,000 feet. They are produced from fruit that is picked only when ripe and prepared with care.
*Brazilian coffees, which are also arabicas, but are very diverse and have organoleptic characteristics are less appreciated. Brazilian Arabicas consists principally of Santos, Parana and Rio named after the ports from which they are shipped.
*African coffees canephora, which have a neutral taste that is less aromatic than previous ones. The robustas are full-bodies and are more bitter and bracing than the previous ones. Coffea canephora is indigenous to tropical West Africa (Benin, Burkina Faso, Cote d’Ivoire, Gabon, Gambia, Ghana, Guineas, Guinea-Bissau, Liberia, Mauritania, Niger, Nigeria, Senegal, Sierra Leone, Togo), eastwards to Uganda and north to south Cameroon to Northern Angola.
Both milds and Brazils come from trees that belong to the botanical species Coffee arabica. It still grows wild in Ethiopia and was first cultivated in commercial quantities in Yemen at the southern tip of the Arabian Peninsula.
Category of commercial coffee beans
