Green Mountain Coffee

The two main cultivated species of the coffee plant Green Mountain Coffee are Coffea canephora and Coffea arabica. Arabica coffee (from C. canephora); robusta tends to be bitter and have less flavor than arabica. For this reason, about three-quarters of coffee cultivated worldwide is C. arabica. However, C. canephora is less susceptible to cancer than C. arabica and can be cultivated in environments where C. arabica will not thrive.

Robusta coffee also contains about 40–50 percent fresh caffeine than arabica. For this reason, it is dedicated as an inexpensive substitute for arabica in manifold exchange coffee blends. Good genius robustas are worn in some espresso blends to provide a better foam head and to lower the ingredient cost. Other cultivated species include Coffea liberica and Coffea esliaca, believed to be indigenous to Liberia and southern Sudan, respectively.