"Canephora " is unique in Rubiaceae in having peduncles transformed into flattened, green axes called phylloclades.
2.
Svetol is a hydroalcoholic decaffeinated green coffee extract produced from coffee beans of the variety " Coffea canephora robusta"
3.
"Canephora madagascariensis " has bright white, campanulate flowers and apparently edible, red fruits, locally known as " hazongalala ".
4.
Coffee produced from the less acidic, more bitter, and more highly robusta bean ( " C . canephora " ) makes up the preponderance of the balance.
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Small-holders grow Arabica coffee ( " Coffea arabica " ) in the highlands, while Robusta ( " Coffea canephora " ) is found in the lowlands.
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Additionally, " Coffea canephora " is less susceptible to disease than " C . arabica " and can be cultivated in lower altitudes and warmer climates where " C . arabica " will not thrive.
7.
Of the two main species grown, arabica coffee ( from " C . arabica " ) is generally more highly regarded than robusta coffee ( from " C . canephora " ); robusta tends to be bitter and have less flavor but better body than arabica.
8.
The African figwort genus " Hiernia " was named in his honor, as was the " Ixora hiernii " ( a tropical evergreen shrub ), the " Pavetta hierniana " ( an evergreen shrub ) and the " Coffea canephora " var hiernii ( a species of coffee plant ).
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But Gitau and Njukia believe that specialty coffee is where the money lies for farmers in Kenya, Uganda, Tanzania, Rwanda, Burundi and Ethiopia _ the home of Coffee arabica, which accounts for two-thirds of global commercial coffee production and which fetches much higher prices than C . canephora or robusta, its much hardier but lower quality relative.
10.
Coffee # Cultivation states " Arabica coffee ( from C . arabica ) is considered more suitable for drinking than robusta coffee ( from C . canephora ); robusta tends to be bitter and have less flavor than arabica . " This short pdf article uses some of the same wording as the Instant coffee article, and may be the source used for the article.
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