Chapter 1

The Coffee Plant and Beans

An Introduction

Adriana Farah,  and Thiago Ferreira dos Santos     Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo, Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil

Abstract

The coffee that we know and appreciate is the beverage prepared by percolation or infusion of roasted seeds from trees belonging to the botanical family Rubiaceae, genus Coffea, subgenus Eucoffea. Although over 90 coffee species within the genus Coffea have been cataloged in the National Center of Biotechnology Information (Bethesda, MD), only two are actually important in the world market: Coffea arabica and Coffea canephora. Despite the great complexity ...

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