Table 1.

Characteristics of Coffea arabica, Coffea robusta, and Coffea liberica [17–19]

Type of coffee/characteristics	Place of cultivation	Bean	Percent in the global coffee market	Aroma	Mean concentration of chemical components [g/100 g]
					Caffeine	Water	Proteins	Sucrose + reducing sugars	Poly-saccharides	Lipids	Chlorogenic acid	Minerals
Coffea arabica	Brazil, Central America and Africa		64%	++	1.6	8.0–12.0	9.8	8.1	49.8	16.2	6.5	4.2
Coffea robusta	Vietnam, Brazil, Indonesia and Africa		35%	+++	2.26	8.0–12.0	9.5	4.4	54.4	10.0	10.0	4.4
Coffea liberica	Malaysia, some regions of the Philippines and Africa (Liberia)		1%	+	1.23	11.0	14.0	8.0	42.0	12.0	7.0	4.0