I love my morning coffee and I still ask a simple question. In French it sounds like Comment s’appelle l’arbre qui produit le café. I want a clear answer that anyone can trust.
The coffee tree is called the coffee plant or Coffea. The most common species are Coffea arabica and Coffea canephora also called robusta. These evergreen shrubs grow bright coffee cherries that hold the beans we roast and brew. In this guide I will break down what each name means where the plant thrives and how these species shape flavor and strength. I will keep it simple and useful so you can talk about coffee with confidence.
What Does “Comment S’appelle L’arbre Qui Produit Le Café ?” Mean?
I translate the French question as What’s the name of the tree that produces coffee.
- Translation: The phrase asks for the name of the coffee tree that produces coffee.
- Meaning: The query targets the plant that yields coffee cherries, not the beans.
- French term: The common French name is caféier.
- English term: The common English name is coffee tree or coffee plant.
- Scientific term: The botanical genus is Coffea, examples include Coffea arabica, Coffea canephora.
- Scope: The everyday answer is caféier, the scientific answer is Coffea.
I connect the meaning to species because the name links to flavor and strength.
- Species: Two primary Coffea species dominate production, examples include arabica, robusta.
- Flavor: Arabica tends to taste sweeter with higher acidity, robusta tends to taste stronger with more bitterness (ICO).
- Plant form: Both grow as evergreen shrubs or small trees that bear coffee cherries containing seeds called beans (World Coffee Research).
| Item | Value |
|---|---|
| Primary Coffea species in trade | 2 |
| Share of arabica in global production | ~60% |
| Share of robusta in global production | ~40% |
The Coffee Plant: Tree Or Shrub?
I describe the coffee plant as a shrub or small tree. Growers train it as a shrub for yield and harvest efficiency.
The Genus Coffea
I define Coffea as a tropical genus that includes the coffee tree, caféier in French. Botanists recognize 120+ species, with Coffea arabica and Coffea canephora as the two cultivated pillars (Kew Science, Plants of the World Online; World Coffee Research).
- Species: Coffea arabica dominates specialty markets, Coffea canephora underpins robusta supply.
- Genetics: Arabica is an allotetraploid hybrid of C. canephora and C. eugenioides, robusta is diploid and genetically diverse (World Coffee Research).
- Morphology: Evergreen leaves, opposite pairs, white flowers, red or yellow cherries with two seeds called coffee beans (Britannica).
- Habit: Unpruned plants reach 5–10 m, farmed blocks remain 1.5–2.5 m for hand picking and shade management (FAO, WCR).
- Lifespan: Productive cycles last 20–30 years, peak years cluster around years 7–20 in well managed systems (FAO).
Sources: Kew Science POWO https://powo.science.kew.org, World Coffee Research https://worldcoffeeresearch.org, Britannica https://www.britannica.com/plant/coffee-plant, FAO https://www.fao.org
Where Coffee Plants Grow
I locate coffee in the tropical coffee belt between 23.5°N and 23.5°S. Arabica favors cooler highlands, robusta favors warmer lowlands (International Coffee Organization, WCR).
| Parameter | Arabica range | Robusta range | Source |
|---|---|---|---|
| Latitude | 23.5°N to 23.5°S | 23.5°N to 23.5°S | ICO |
| Altitude | 900–2,000 m typical | 0–800 m typical | WCR |
| Temperature | 18–21 °C optimal | 22–30 °C optimal | WCR |
| Rainfall | 1,200–2,200 mm yearly | 1,500–3,000 mm yearly | FAO |
- Regions: Latin America examples Brazil Colombia Peru, Africa examples Ethiopia Uganda Côte d’Ivoire, Asia Pacific examples Vietnam Indonesia Papua New Guinea (ICO).
- Systems: Shade agroforestry increases biodiversity and stabilizes microclimate, full sun systems increase yields in intensive robusta zones (FAO).
- Constraints: Frost limits production at higher latitudes, drought stress lowers cherry set in El Niño years (ICO FAO).
- Practices: Pruning maintains shrub form, mulching and canopy shade regulate soil moisture and leaf temperature in volatile seasons (WCR).
Anatomy Of The Coffee Tree
The coffee tree, Coffea, packs specialized parts that convert flowers into cherries and beans. I map the organs and the timeline that govern this cycle.
From Flower To Coffee Cherry
Coffee flowers emerge on leaf axils along young nodes. I see white tubular blossoms in clusters, with strong fragrance and brief anthesis that lasts 1–3 days (World Coffee Research, 2018).
- Inflorescences — axillary clusters on plagiotropic branches that carry 2–20 flowers per node (WCR, 2018).
- Pollination — selfing dominates arabica at about 95%+, cross pollination dominates robusta via insects and wind (FAO, 2015).
- Triggers — dry spell then rain stimulates synchronized flowering in many origins, altitude modulates timing (CIRAD, 2015).
- Fruit type — a drupe called a coffee cherry that encloses 2 seeds in most cases.
- Peaberry — a single round seed forms when one ovule aborts in about 3–7% of cherries (WCR, 2018).
I track the development window from bloom to ripe cherry by species and environment.
| Stage | Arabica duration | Robusta duration | Notes |
|---|---|---|---|
| Flowering to pinhead | 2–4 weeks | 2–3 weeks | cell division high, heat accelerates |
| Green cherry growth | 2–4 months | 3–5 months | altitude increases length |
| Ripening to red | 2–3 months | 3–4 months | cool nights slow color change |
| Total cycle | 6–9 months | 9–11 months | range by cultivar and climate |
Sources: World Coffee Research Arabica Handbook 2018, FAO EcoCrop 2015, ICO Coffee Development Report 2020.
Seeds We Call Coffee Beans
Coffee beans are seeds embedded inside the cherry. I separate the layers from skin to core to understand processing effects.
- Exocarp — outer skin that turns green then yellow or red at maturity.
- Mucilage — pectin rich gel that influences fermentation time, washed processing removes it.
- Parchment — hard endocarp that protects seeds during drying.
- Silver skin — papery spermoderm that becomes chaff during roasting.
- Endosperm — dense reserve tissue that becomes the coffee bean.
I note that one cherry usually holds two flat seeds, with parchment dividing them. I also track chemical traits that influence flavor strength by species.
| Species | Caffeine in beans (% dry) | Chlorogenic acids (% dry) |
|---|---|---|
| Coffea arabica | 1.2–1.6 | 5–8 |
| Coffea canephora (robusta) | 2.0–2.7 | 7–10 |
Sources: USDA National Nutrient data 2019, ICO 2020, Farah 2012 Coffee Constituents Springer.
I link seed form to sorting and cup profile. I grade screen size by 64th of an inch, I calibrate density by float tests, and I manage moisture at about 10–12% before storage for quality and safety (SCA, 2018).
Key Species And Varieties
I focus on the coffee tree name and its key Coffea species. I connect species traits to flavor, caffeine, and farming context.
Coffea Arabica
I describe arabica as the dominant coffee tree in specialty markets. I note its origin in Ethiopia, its hybrid genome, and its altitude preference.
- Varieties, examples: Typica, Bourbon, Caturra, Catuai, SL28, SL34, Gesha.
- Flavor, examples: higher acidity, floral notes, fruit complexity.
- Farming, examples: 1,000–2,000 m altitude, 18–22°C mean temp, 1,200–2,200 mm rainfall.
- Susceptibility, examples: coffee leaf rust, coffee berry disease.
- Genetics, examples: allotetraploid, lower caffeine content.
I source production shares from the International Coffee Organization and World Coffee Research.
Coffea Canephora (Robusta)
I describe canephora as the backbone of robusta supply. I note its genetic diversity, heat tolerance, and lower altitude range.
- Groups, examples: Conilon, Nganda.
- Flavor, examples: stronger body, lower acidity, cocoa bitterness.
- Farming, examples: 0–800 m altitude, 22–28°C mean temp, 1,500–3,000 mm rainfall.
- Resilience, examples: higher pest tolerance, better heat tolerance.
- Utilization, examples: espresso blends, instant coffee.
I reference crop traits from FAO, ICO, and peer‑reviewed agronomy studies.
Lesser-Known Species
I include species that expand the coffee plant portfolio for climate and flavor.
- Coffea liberica, examples: large cherries, smoky jackfruit notes, Philippines, Malaysia.
- Coffea excelsa, examples: high acidity, tart fruit, reclassified under liberica.
- Coffea stenophylla, examples: arabica‑like cup, higher heat tolerance, rediscovered in Sierra Leone.
- Coffea eugenioides, examples: very low caffeine, delicate sweetness, rare specialty lots.
I track breeding interest for disease resistance and heat tolerance across these coffee tree resources.
| Attribute | Arabica | Canephora (Robusta) | Lesser-Known, examples |
|---|---|---|---|
| Global share | ~60%, ICO | ~40%, ICO | <1%, FAO |
| Caffeine in beans | 1.2–1.5%, WCR | 2.0–2.7%, WCR | 0.3–1.6%, species dependent |
| Typical altitude | 1,000–2,000 m | 0–800 m | 0–1,500 m |
| Mean temp | 18–22°C | 22–28°C | 20–28°C |
| Cup profile | high acidity, floral, fruit | strong body, cocoa, bitter | diverse, smoky, tart, sweet |
I align this species map with the question about the coffee tree name, since Coffea defines the plant that produces coffee.
Cultivation And Harvest
I grow Coffea as a managed coffee tree across tropical belts for stable yield and quality. I align cultivation and harvest to species traits in arabica and robusta for consistent cup profiles.
Propagation, Pruning, And Picking
I propagate coffee plants through seeds and cuttings for genetic fit and uniform fields.
- Seeds: I sow fresh arabica or robusta seeds in shaded beds then polybags after 30 to 45 days, I transplant field ready seedlings at 6 to 12 months when 4 to 6 pairs of leaves form (World Coffee Research, https://varieties.worldcoffeeresearch.org/en/planting).
- Cuttings: I root single node cuttings from elite mother plants for clonal robusta and stable traits, I plant clones once roots harden after 8 to 12 weeks (CIRAD, https://agritrop.cirad.fr/).
- Grafting: I graft scions onto disease tolerant rootstocks for nematode and wilt zones, I deploy grafts where soil pathogens persist (UC Davis Coffee Center, https://coffeecenter.ucdavis.edu/).
- Spacing: I set arabica at 2.0 by 2.5 m or 2.5 by 2.5 m and robusta at 3.0 by 3.0 m, I target 1,600 to 2,500 trees per hectare in arabica zones and 1,100 trees per hectare in robusta zones (FAO, https://www.fao.org/3/y5136e/y5136e07.htm).
I prune coffee trees to manage light fruiting wood and disease.
- Framework: I form a single or double stem with 3 to 5 primary branches per stem for arabica, I keep the canopy at 1.8 to 2.2 m for ergonomic picking and spray access (ICO, https://www.ico.org/).
- Cycles: I renew unproductive laterals every 2 to 3 years and I stump or top at 4 to 6 years for vigor, I rotate blocks to spread labor and yield risk (World Coffee Research, https://varieties.worldcoffeeresearch.org/en/management).
- Sanitation: I remove dead and rust infected twigs and I strip suckers below the first plagiotropic node, I burn or compost residues away from blocks to reduce inoculum (CIRAD, https://agritrop.cirad.fr/).
- Shade: I maintain 20 to 40 percent shade with legume trees like Inga and Erythrina for temperature control and nitrogen input, I thin shade where humidity drives leaf rust epidemics (FAO, https://www.fao.org/forestry/agroforestry/).
I pick cherries at full maturity for high cup quality and stable processing.
- Selective picking: I harvest only red cherries in multiple passes across 6 to 12 weeks for arabica highlands, I reach 50 to 80 kg cherry per picker per day in hand harvest systems like Ethiopia and Colombia (ICO, https://www.ico.org/).
- Strip picking: I strip all cherries on a branch once ripeness peaks in lowland blocks, I deploy this in Brazil and Vietnam where labor is scarce and ripening is uniform (Embrapa, https://www.embrapa.br/).
- Mechanical harvest: I use vibratory harvesters on flat arabica blocks with uniform rows, I achieve 2,000 to 5,000 kg cherry per machine per day with reduced unit cost (Embrapa, https://www.embrapa.br/).
- Ripeness tests: I target 18 to 22 °Brix juice in cherries and I aim for 100 percent red color on visual sort tables, I reject greens and floats before depulping or drying (UC Davis Coffee Center, https://coffeecenter.ucdavis.edu/).
- Postharvest moisture: I dry parchment to 10 to 12 percent moisture then rest for 6 to 8 weeks in GrainPro or jute lined silos, I store at 60 to 70 percent relative humidity and 18 to 22 °C to protect flavor precursors (FAO, https://www.fao.org/3/i4483e/i4483e.pdf).
I align field layout and harvest targets with measurable agronomy.
| Practice | Metric | Arabica example | Robusta example | Source |
|---|---|---|---|---|
| Nursery to transplant | 6–12 months | 9 months common | 6–8 months common | World Coffee Research |
| Planting density | trees per hectare | 1,600–2,500 | ~1,100–1,600 | FAO |
| Canopy height | meters | 1.8–2.2 | 2.0–2.5 | ICO |
| Picking rate hand | kg cherry per person per day | 50–80 | 60–100 | ICO |
| Mechanical output | kg cherry per machine per day | 2,000–5,000 | 3,000–6,000 | Embrapa |
| Drying endpoint | percent moisture | 10–12 | 10–12 | FAO |
I prioritize clean water use in washed processing and I recycle mucilage where mills operate near streams, I follow best practice to meet local discharge limits and buyer standards (SCA, https://sca.coffee/).
Common Misconceptions And Fun Facts
Common misconceptions and fun facts about the coffee tree name resolve errors around Coffea species, coffee cherries, and bean biology.
- Confuse the plant’s name with the drink’s name, the tree is a coffee tree or coffee plant, the genus is Coffea, the French term is caféier.
- Assume a single species produces all coffee, over 120 Coffea species exist, arabica and robusta dominate trade, liberica and excelsa appear in niche markets (Kew POWO, ICO).
- Call the fruit a bean, the plant produces cherries that contain seeds, the seeds become green coffee, roasting creates the brown “beans” seen in stores (NCA).
- Think arabica always tastes better, quality depends on variety, elevation, picking, processing, roasting, and freshness, high-grade robusta improves crema and body in espresso blends (WCR, SCA).
- Expect every coffee tree to grow as a tall tree, farmers train Coffea as shrubs for harvest efficiency, unmanaged trees reach 5–10 m, managed canopies sit at 1.8–2.5 m (FAO, WCR).
- Coffea flowers are white, fragrant, and short-lived, most blossoms open after rain pulses, anthesis often lasts 24–48 hours (WCR).
- Coffea cherries ripen from green to red, yellow, orange, or pink, color depends on variety, not on sweetness alone (WCR).
- Coffea arabica is a natural hybrid of C. canephora and C. eugenioides, the species is tetraploid, genetic origin shapes flavor complexity (PNAS, WCR).
- Coffea leaves contain caffeine and chlorogenic acids, farmers brew leaf infusions in Ethiopia and Indonesia, the taste skews herbal and light (Ethnobotany sources, NCA).
- Coffea ecology supports shade agroforestry, diverse canopy trees moderate temperature, conserve water, and boost pollinators that increase fruit set by up to 20% (PNAS, FAO).
| Metric | Arabica | Robusta | Source |
|---|---|---|---|
| Share of global production | ~60% | ~40% | ICO 2023 |
| Caffeine in green beans | 0.8–1.5% | 1.7–3.5% | NCA, WCR |
| Typical elevation | 800–2,200 m | 0–900 m | WCR |
| Productive lifespan | 20–30 years | 20–30 years | FAO |
| Optimal mean temperature | 18–22 °C | 22–28 °C | WCR |
I connect the coffee tree name to everyday use cases with quick spot checks.
- Verify labels, arabica on bags signals species, robusta appears in blends, liberica shows up in Southeast Asia examples.
- Scan processing notes, washed, natural, and honey methods alter acidity and body, the species name still anchors expectations.
- Read origin data, Ethiopia, Colombia, and Brazil often imply arabica examples, Vietnam and Uganda often imply robusta examples.
- Compare roast dates, fresh roasts preserve origin character, stales compress differences between Coffea species.
- Match brew methods, espresso blends often include robusta for crema, filter brews often highlight arabica varietals like Bourbon or Geisha.
Conclusion
I wrote this guide to make the name and nature of the coffee tree feel simple and useful. Now you can spot the key terms with ease and talk about coffee plants without second guessing. You know how to connect the plant to the cup and why that link matters.
Use what you learned when you read labels ask baristas or choose beans. Check how origin variety and processing shape your brew. Trust your palate and test small changes in grind dose and time.
If you want to go deeper I suggest tasting side by side and keeping notes. Small observations add up fast. Your next cup will thank you.