What is a coffee plant?
The coffee plant is a small tree that produces the cherries used to make coffee. It belongs to the botanical genus Coffea and typically grows in the equatorial regions known as the "coffee belt." The most common cultivated species are Coffea arabica and Coffea canephora (Robusta).
The coffee plant is the starting point of the entire supply chain. It grows in nutrient-rich soils at various altitudes and requires specific climatic conditions, stable temperatures, regular rainfall, and shaded environments, to thrive.
The plant produces fruit known as coffee cherries, which contain two seeds (commonly called coffee beans). These seeds are what we eventually roast, brew, and drink.
Types of Coffee Species and Varieties
There are more than 100 species of coffee, but two dominate global production: Arabica and Canephora, commonly known as Robusta.
Arabica, which accounts for around 60–70% of global coffee production, is primarily grown at higher altitudes. It’s prized in the specialty market for its complex and refined flavour profiles, but it is also more sensitive to pests, diseases, and the impacts of climate change. Within Arabica itself, there’s a wide range of varieties, such as Bourbon, Typica, SL28, Gesha, Caturra, and Pacamara, each with distinct traits that influence flavour, yield, and disease resistance. The choice of variety has a direct impact not only on how a coffee performs on the farm but also on how it ultimately tastes in the cup.
Robusta, on the other hand, thrives at lower altitudes and is valued for its resilience and high yield. It has higher caffeine content, a stronger body, and more bitterness compared to Arabica. While it’s less common in the specialty sector, Robusta plays an important role in instant coffee and as a component in espresso blends.
How the coffee plant grows
A typical coffee plant takes three to four years after planting to begin producing fruit and being ready for coffee harvest. Once mature, it goes through annual cycles.
Why the coffee plant matters
A deep understanding of coffee plant species, variety, and growing conditions helps producers manage risk and quality. For roasters and importers, knowing a coffee’s variety or cultivar can give insights about expected flavour, processing compatibility, and even shelf life.
Coffee Plant in Commercial vs Specialty
In Specialty coffee, producers often cultivate arabica varieties like Bourbon, Typica (including mutations like SL) , Caturra, Pacamara, heirlooms like Geisha, or well-performing hybrids such as Castillo and Batian. These varieties are valued for their flavour potential and quality consistency. Plant health is closely monitored, with careful management of shade, soil, and renovation to optimise both quality and resilience.
In commercial coffee, the emphasis is on volume and durability. Arabica as well as Robusta are widely planted thanks to its higher yields, pest resistance, and lower production costs.
Where Nordic Approach fits in
We work with producers who understand their plants, know their varieties, and make decisions to optimise quality, though the approach varies by origin. In South and Central America, farmers often have a clearer sense of their cultivars, and we collaborate on trials involving new varieties, grafting techniques, or renovation strategies. In Africa, farmers may work with a mix of local or heirloom varieties, often adapted to unique growing conditions, like Ethiopian Heirlooms or the diverse varieties in Kenya, where optimal quality comes from the natural suitability of the land rather than deliberate selection.
We believe that investing in coffee plant knowledge, whether it’s identifying the right variety for a microclimate or tracking how different cultivars respond to processing, is a long-term path to quality, resilience, and value across the supply chain.
