Niobium Trade

There are several types Arabic, Robusto/Conilon, raw or green, roasted and ground, capsules, Drip, various sieves, with quality for export to the whole world.
Characteristics of each species
There is a multitude of coffee species. The best known and used in the manufacture of specialty coffees are:

1. Arabica (Coffea arabica):
Considered by many to be the king of specialty coffees, Arabica is grown at high altitudes, usually above 1,000 meters, in tropical regions. It is known for its smooth and complex flavor, with notes that can range from citrus to nuts to chocolate. Arabica beans are known for their balanced acidity and smooth body.

2. Robusta (Coffea canephora):
Robusta is another widely cultivated variety, especially in regions of Africa, Asia, and South America. Unlike Arabica, Robusta is more resistant to pests and diseases, which makes it easier to grow. However, it is known to have a more bitter and less complex flavor, with earthy and nutty notes. Robusta also has a significantly higher amount of caffeine compared to Arabica.

3. Liberica (Coffea liberica):
Liberica is a less common variety, grown mainly in some parts of Africa and Asia. Its beans are larger and more irregular as compared to Arabica and Robusta. The flavor of Liberica coffee is often described as having notes of wood, smoke, and spice. It is an interesting choice for those looking for something out of the ordinary.

4. Excelsa (Coffea excelsa or Coffea liberica)
Excelsa is a variety of coffee that grows primarily in Southeast Asia and is often confused with Liberica. However, it has a more tart and fruity flavor, with notes ranging from citrus to spicy. Excelsa is often used to add complexity to coffee blends.
Species: coffees produced from the Arabica species are, in general, tastier and more aromatic than coffees produced from the Canephora species.
Terroir: coffees produced in regions with favorable terroirs are, in general, tastier and more aromatic than coffees produced in regions with less favorable terroirs.
Processing: Coffees produced from processing processes that preserve the coffee's natural flavors and aromas are generally tastier and more aromatic than coffees produced from processing processes that alter the coffee's natural flavors and aromas.
Roasting: Coffees roasted in a way that preserves the natural flavors and aromas of the coffee are generally tastier and more aromatic than coffees that are over-roasted.