The plant is adapted to the local climatic conditions, being able to survive long dry seasons and needs little maintenance.
Botanical classification of coffee
Species Coffea Racemosa Lour.
Synonyms café do Ibo, coffea Ibo de Froehner, African Wild Coffee, café cafreal, café rustique.
Deciduous shrub, up to 3.5 m. Leaves clustered on short lateral spurs or spaced out on the branches, elliptic; midrib prominent on both surfaces; domatia usually present; margin entire but wavy. Flowers singly or in few-flowered clusters along the branches, white to pinkish, appearing before the leaves, c. 2 cm in diameter, sweetly scented. Corolla with 6-12 spreading lobes. Fruit near-spherical, purple to black when ripe.
Ibo coffee caffeine content
Recent analyzes of the caffeine content of Ibo coffee, performed by the Food Safety Laboratory (LSA) in Lisbon, Portugal reveal 1.05% caffeine in the roasted coffee bean. And 1.3% in ground coffee. If compared to Robusta that has close to 2% and Arabica that has slightly less than 2%, we can consider that Ibo's coffee is low in caffeine.
Particularly appreciated for its low caffeine level, Ibo's coffee, once the infusion process is completed, develops intense herbal flavors, mainly blonde, but also mint, eucalyptus and licorice, a distinct characteristic of its quality.