| Scientific Name | Coffea canephora |
| Form | Coffee beans or ground coffee |
| Color (Raw Beans) | Greenish-brown |
| Color (Roasted Beans) | Dark brown to almost black |
| Shape | Oval with a straighter central crease compared to Arabica beans |
| Size | 5-8 mm in length, larger than Arabica beans |
| Texture (Exterior) | Smooth and hard for raw beans; slightly oily for roasted beans |
| Aroma | Earthy and nutty with hints of woodiness (roasted beans) |
| Taste | Strong, bitter, and earthy with a nutty or woody aftertaste |
| Caffeine Content | Higher caffeine content (around 2.2% - 2.7%) compared to Arabica (1.2% - 1.5%) |
| Nutritional Value | Contains small amounts of fiber, antioxidants, and trace amounts of vitamins B2, B3, and magnesium |
| Water Content | Low after roasting |
| Harvest Time | 9-11 months after flowering, usually harvested once a year |
| Growing Regions | Grown in tropical regions like Vietnam, Brazil, Indonesia, and parts of Africa |
| Temperature Tolerance | Thrives in warm, low-altitude regions with temperatures between 24°C to 30°C (75°F to 86°F) |
| Shelf Life | Whole roasted beans can last 6-9 months when stored in a cool, dry place; ground coffee lasts 1-3 months |
