For the Black Edition N°1, four types of high-quality Arabica beans from the highlands of South America were selected. As the name suggests, the Robusta plant is more robust than the Arabica and is less susceptible to diseases, however around the world the flavour of the Arabica bean is considered to be of a higher quality. The Arabica bean grows at higher altitudes of 600 to 2100 m. When cultivated at an altitude of above 1000 m, the Arabica bean is also known as “mountain” coffee, which stands for particularly high quality. The reason for this is that the low temperatures in high-altitude locations slow down the ripening process of the cherries. This gives the cherries more time to form acids and compounds that have a positive influence on the flavour.