What is the difference between Arabica and Robusta coffee beans, and where do they come from?
Arabica and Robusta are two main species of coffee beans that are widely used for commercial coffee production. They differ in taste, cultivation conditions, and chemical composition.

1. Taste: Arabica beans generally have a smoother, more delicate flavor with a higher acidity level, while Robusta beans have a stronger, more bitter taste with lower acidity.

2. Cultivation conditions: Arabica plants thrive at higher altitudes (between 800 to 2,200 meters above sea level) and require a cooler climate with plenty of rainfall. In contrast, Robusta plants can grow at lower altitudes (from sea level up to 800 meters) and tolerate warmer temperatures and less rainfall.

3. Chemical composition: Robusta beans contain almost twice the amount of caffeine compared to Arabica beans (about 2.7% vs. 1.5%). This makes them more resistant to pests and diseases but also contributes to their bitter taste. Arabica beans have a higher concentration of sugars and lipids, which contribute to their more pleasant flavor profile.

4. Price and quality: Arabica beans are typically considered higher quality and are more expensive than Robusta beans due to their superior taste and more challenging growing conditions.

As for their origins:

- Arabica coffee beans (Coffea arabica) are native to Ethiopia and South Sudan's mountainous regions. Today, they are grown primarily in Latin America, East Africa, and some parts of Asia, such as India and Indonesia.
  
- Robusta coffee beans (Coffea canephora) originated in central and western sub-Saharan Africa. They are now mainly cultivated in Africa, Southeast Asia, and Brazil.