| Acidity | Low, with a bitter taste |
| Body | Heavy and full |
| Flavor Profile | Bold and strong, with notes of chocolate and nuts |
| Caffeine Content | High, typically around 2.7% |
| Growing Altitude | Can be grown at lower altitudes than Arabica coffee, typically below 800 meters |
| Harvest Season | Typically harvested from October to February |
| Processing Method | Often processed using the dry or natural method, which involves drying the beans in the sun with the fruit still attached |
| Cultivation Regions | Mainly grown in Africa and Asia, but also found in other parts of the world |
| Common Blends | Often blended with Arabica coffee to add body and bitterness to the final product |
