Arabica coffee has lower productivity, but although it has few flowering, it is resistant to diseases.
As its flavor is widely accepted in the national and international markets, Arabica accounts for around 75% of world production.
Factors such as relative humidity and altitude impact coffee productivity and beverage quality.
Therefore, Conilon and arabica coffee must be cultivated in regions between 450 and 800 meters. With this, both gain ideal quality standards for the market.
Arabica coffee beans result in a smooth and refined drink, with very characteristic acidity and sweetness variations.
It is no mere coincidence that arabica is used for the production of gourmet coffees (in blends or pure).
Conilon coffee beans, on the other hand, produce a hard drink, used in blends, to be better accepted in the domestic market (the foreign market prefers arabica).