The fruit of the coffee tree is a drupe (cherry) where the pulp is discarded and the seed kept.

There are more than 25 species of coffee plants, but only Robusta and Arabica are used for the beverage.

Robusta and Arabica differ in appearance, place of growth, processing method as well as in their chemical and organoleptic characteristics.

Arabica is originally from the Ethiopian high plateaus. It thrives in high-altitude regions, a cool climate and a volcanic soil. It is processed using the wet method (washed coffee) and this guarantees balanced aromas and flavours as well as a mouth-filling body.  Arabica contains between 0.6 and 1.7% of caffeine.

Robusta grows in hot and humid regions. It contains between 1.7 and 3.3% of caffeine and more chlorogenic acids, which makes it more bitter and less aromatic. Robusta cherries are usually sun-dried after they are harvested. This method, called the dry process, makes it more astringent and decreases its mouthfeel.