The smooth, sweet and syrupy elixir that we know as espresso is actually the end result of a long and complex journey from crop to cup. There are two main species of coffee tree – Arabica and Robusta. Arabica is grown in higher altitude regions and makes up about 70% of the worlds production, while the under-rated Robusta is more commonly used as a booster for some espresso blends or for making instant coffee. It is the cherries from these trees that provide the stepping off point for our journey.