The aim of this focus action was to verify the information on origin and coffee type of bean coffee with the designation 100% Arabica coffee. In addition, the determination of the content of ochratoxin A in roasted coffee was carried out.

Ten samples from all over Austria were tested.

• No sample was objected to

Of the currently 124 known coffee species, only two are commercially significant: Coffea arabica (Arabica) and Coffea canephora (Robusta). The difference between Arabica and Robusta coffee is caused by the cultivation of the plant, the preparation as well as roasting of the beans. The fruits of the highland coffee require a long ripening period and are more susceptible to pests and temperature fluctuations. The Robusta plant, on the other hand, is more resistant and the fruits ripen much faster.