If we look even further inside the coffee fruits at a molecular level, we find another component we recognize. But perhaps we don't know that much about it. Caffeine. Because this is such a technical question I'm going to pass you over to an expert. Marino will tell you all about the secrets of this mysterious molecule. Mysterious? Did you know that caffeine is the most studied molecule in alimentary pharmacology? There are thousands and thousands of articles in medical literature to describe the effects it has on the human organism. It's no surprise because caffeine is actually very common in the vegetable world, where plants use it as a kind of natural anti-parasite.
Human beings also consume it in many things. You might be surprised to know that there is caffeine in tea, there is caffeine in cola and there is caffeine in lots of traditional drinks popular in South America, such as guarana in Brazil or matte in Argentina. Caffeine is metabolized pretty quickly in a matter of hours and some people metabolize it faster than others, which explains why some have a greater desire for coffee than others. However, we should also remember that Arabica coffee the one we like grown in the mountains contains less caffeine than its cousin Robusta, up to half the amount.