"What's the difference between cacao beans and coffee beans?" —Both are brown, fragrant raw materials for beverages and confections, so the two beans are often confused. But as plants they are completely different, and nearly everything differs—from the regions where they are grown, to the processes from harvest to product, to their components and flavor direction. If there is a commonality, it is that both develop their aroma, color, and taste through the same process: "roasting."
本記事では、カカオ豆とコーヒー豆の違いを6つの観点（植物分類・栽培環境・加工工程・風味成分とカフェイン・産地・製菓現場での使い分け）で整理します。最後に「別の豆を焙煎してカカオ風味を引き出す」アップサイクル素材の動向もご紹介します。
Comparing the Differences Between Cacao Beans and Coffee Beans at a Glance
First, let's organize the differences at a glance. You can grasp, side by side, the six angles needed for raw-material decisions in confectionery and beverage work.
| Angle | Cacao Beans | Coffee Beans |
|---|---|---|
| Botanical Classification | Malvaceae, genus Theobroma | Rubiaceae, genus Coffea |
| Place of origin | Central and South America | Africa (Ethiopian highlands) |
| Fruit shape | Large pods (15-30cm, grow directly on the trunk) | Small cherries (15mm in diameter, grow on branches) |
| Suitable growing regions | Within ±20° of the equator, elevation 0-600m | 赤道±25度・高地（アラビカ） |
| Main producing regions | 70% in West Africa (Côte d'Ivoire, Ghana) | Mainly Brazil and Vietnam |
| Processing steps | Fermentation → drying → roasting → grinding → conching | Processing → drying → roasting → grinding → extraction |
| Roasting conditions | 120-140°C for 20-40 min (low temperature, long duration) | 180-250°C for 10-20 min (high temperature, short duration) |
| 特徴的な成分 | Theobromine (small amount of caffeine) | Caffeine |
| Main uses | Chocolate, cocoa, confectionery ingredients | Flavoring for beverages and Western confectionery |
植物分類・原産地・加工工程・成分のすべてが違う一方で、「焙煎で香り・色・風味が生まれる」という1点だけは共通しています。後半では、大豆珈琲をつくる際に出る副産物を原料化したカカオ代替素材も紹介します。
Botanical differences｜Malvaceae vs. Rubiaceae
The most fundamental difference between cacao beans and coffee beans lies in their botanical classification. Although both are seeds taken from the fruit of evergreen trees that grow in the same tropical regions, they belong to entirely different plant families.
Cacao beans are the seeds of a fruit in the Malvaceae family
The cacao bean (scientific name Theobroma cacao) comes from an evergreen tree of the genus Theobroma in the Malvaceae family, native to Central and South America. The tree typically grows 4-8m tall, with a distinctive form in which large, rugby-ball-shaped fruit (cacao pods, 15-30cm long) grow directly on the trunk. Inside a single pod, 40-50 cacao beans (seeds) are arranged, wrapped in white pulp.
メソアメリカでは、マヤの人々がカカオを飲料に用い、アステカでは飲料に加えてカカオ豆を交換手段として用いました。「神々の食物」を意味する学名（Theobroma）が示すとおり、古来から特別な存在として扱われてきた植物です。
Coffee beans are the seeds of a fruit in the Rubiaceae family
The coffee bean (scientific name Coffea arabica and others) comes from an evergreen shrub of the genus Coffea in the Rubiaceae family, native to the Ethiopian highlands of Africa. The shrub typically grows 2-5m tall, bearing red, cherry-like fruit (coffee cherries, about 15mm in diameter) on its branches; inside each cherry, two seeds (coffee beans) sit facing each other.
主な栽培品種は、香り高い「アラビカ種」と病害に強く生産量の多い「ロブスタ種（カネフォラ種）」の2系統。15世紀頃にアラビア半島へ伝わって飲料化が広まり、現在では世界で広く生産される飲料原料の代表格です。
Plant form and origin of the two
Compared by classification, cacao is "Malvaceae → native to Central and South America → large pods that grow on the trunk," while coffee is "Rubiaceae → native to Africa → small cherries that grow on branches"—the two are entirely different as plants. Although both are called "beans," each is strictly a seed of a fruit, and both belong to a different lineage from Fabaceae crops (soybeans, adzuki beans, and the like).
Differences in growing environment｜The Cacao Belt and the Coffee Belt
Both cacao and coffee are tropical crops, but the climate zones best suited to their cultivation differ slightly. Each is concentrated in a region known as the "Cacao Belt" or the "Coffee Belt."
Cacao grows in the Cacao Belt, within ±20° of the equator
The suitable region for growing cacao is the range from 20° north to 20° south latitude (the Cacao Belt). It thrives in an environment close to a humid tropical rainforest: an average annual temperature of 27°C or higher, a maximum temperature no higher than 32°C, annual rainfall of 1,500-2,500mm, and relative humidity of 70-100%. Because it is vulnerable to direct sunlight, it is generally grown in the shade of shade trees (tall trees).
Coffee grows in the Coffee Belt, within ±25° of the equator
コーヒーの栽培適地は、北緯25度から南緯25度の範囲（コーヒーベルト）。アラビカ種は冷涼な高地を好みます。一方ロブスタ種は低地でも育ち、高温多湿に強い性質があります。アラビカ種が高地栽培で香り重視、ロブスタ種が低地・量産で苦味重視という棲み分けが世界的に定着しています。
Differences in elevation, temperature, and rainfall
もっとも大きい違いは「標高」です。カカオは平地〜低地（標高0〜600m程度）で栽培されるのに対し、高品質のコーヒーは高地で育ちます。気温の許容範囲も、コーヒー（特にアラビカ種）の方がやや低温寄り。エクアドルやコロンビアなど、カカオとコーヒーの両方を生産する国もあります。
Differences in processing and roasting steps
収穫した果実から飲料・菓子原料に仕上がるまでの工程も、カカオ豆とコーヒー豆では異なります。両者ともに「焙煎」というステップを経る点は共通していますが、その前後の工程に違いがあります。
Cacao bean processing｜Fermentation → drying → roasting → grinding
The most distinctive step in cacao bean processing is "fermentation." The beans taken from the harvested cacao pods are covered, pulp and all, with wooden boxes or leaves and fermented over 5-7 days. This fermentation creates the core of the flavor; if fermentation is insufficient, the aroma characteristic of chocolate does not develop. After fermentation, the beans are sun-dried to reduce moisture to 10% or less, and then go through roasting (120-140°C for 20-40 min), grinding, and conching (kneading) to become chocolate.
Coffee bean processing｜Processing → drying → roasting → grinding
After harvest, coffee beans enter the "processing" step in which the fruit flesh is removed. There are several options depending on the origin and quality policy, such as the natural method (sun-dried with the flesh on), the washed method (flesh removed by washing), and the honey method (in between). After drying (to 10-12% moisture), the beans are made into a beverage through roasting (180-250°C for 10-20 min), grinding, and extraction. Coffee is characterized by a higher roasting temperature and a shorter time than cacao.
Differences in roasting temperature and time
Comparing roasting conditions, cacao uses relatively low temperatures for a long time (120-140°C for 20-40 min), while coffee uses high temperatures for a short time (180-250°C for 10-20 min). This is due to the difference in the flavor compounds each aims to draw out. Cacao is roasted at a low temperature for a long time to retain the mellowness characteristic of chocolate, while coffee is standardly roasted at a high temperature for a short time to bring out its aroma and body. Even though both are called "roasting," the temperature profiles are entirely different.
Differences in flavor compounds and caffeine
カカオ豆とコーヒー豆は、含まれる主な成分も異なります。とくにカフェインとテオブロミンの違いは、商品設計で確認しておきたい点です。
Cacao beans are centered on theobromine
カカオ豆に含まれる主なメチルキサンチン類は「テオブロミン」で、カフェインも少量含まれます。成分名のテオブロミンは、学名 Theobroma（神々の食物）に由来します。
Coffee beans are centered on caffeine
コーヒー豆で主となるメチルキサンチン類はカフェインで、カカオ豆とは主となる成分が異なります。具体的な含有量は原料や抽出条件で変わるため、採用する原料の規格書で確認します。
Flavor compounds and polyphenols
カカオ豆にはカカオポリフェノール（フラバノール）、コーヒー豆にはクロロゲン酸という独自のポリフェノールが含まれます。香気成分も異なり、カカオは数百種類の揮発性化合物が複合し、まろやかで甘い香りを生みます。コーヒーは800種類以上の香気成分が、フローラル・ナッツ・チョコレート・スパイシーなどの幅広い風味を作り出します。同じ茶色い豆でも、香り成分の構成はまったく異なります。
Differences in main producing regions and share by country
The geographic makeup of the main producing regions also differs greatly between cacao beans and coffee beans. Both carry the risks of climate change and geographic concentration, but the weighting differs.
Cacao｜Concentrated in West Africa (Côte d'Ivoire, Ghana)
About 70% of the world's cacao bean production is concentrated in West Africa (the four countries of Côte d'Ivoire, Ghana, Nigeria, and Cameroon). Côte d'Ivoire and Ghana alone account for about 60% of the world total. The rest is shared among Central and South America (Ecuador, Brazil, Venezuela, etc.) and Southeast Asia (Indonesia, etc.), a structure of extreme geographic concentration that has become a cause of price spikes and supply instability. For more, see"Where are cacao beans grown? The reasons for West Africa's concentration and the current state of domestic production".
Coffee｜Centered on Brazil and Vietnam
コーヒー豆の生産量1位は長年ブラジル、2位はベトナムで、3位以下にコロンビア、インドネシア、エチオピア、ホンジュラスなどが続きます。地域的には中南米・東南アジア・アフリカの3エリアに分散しており、カカオほど極端な集中はありません。とはいえブラジルが寒波や干ばつに見舞われると世界価格が大きく動くため、産地リスクは存在します。
Shared origin risks
Climate change, farmer poverty, child labor, deforestation—these structural challenges are common to both cacao and coffee. Since 2024 in particular, international prices for both commodities have entered historically high territory, placing a heavy burden on Japan's confectionery and beverage industries, which rely on imported raw materials. The recognition that "raw materials dependent on a specific region carry high risk" is driving the industry as a whole to consider diversifying sources and exploring alternative ingredients.
Common ground｜Both create their materials through "roasting"
Cacao beans and coffee beans differ in many ways, but they share one decisive commonality: through the step of "roasting," they develop aroma, color, and flavor that did not exist at the raw-bean stage. This common ground offers a practical hint when considering ingredient substitution and alternative materials.
Roasting transforms aroma, color, and flavor
At the raw-bean stage, both cacao beans and coffee beans have a strong grassy, sour character, and the "chocolate aroma" and "coffee aroma" we know have not yet developed. Only when heat is applied through roasting do sugars and amino acids react, generating aroma compounds one after another. The color also changes from the pale green or white of the raw bean to a deep brown. Roasting can be called the decisive step that draws out flavors that did not exist at the raw-bean stage.
The role of the Maillard reaction and caramelization
Flavor development during roasting occurs mainly through the Maillard reaction (the browning reaction between sugars and amino acids) and caramelization (the thermal breakdown of sugars). The balance of these reactions changes with temperature, time, and moisture content, determining the direction of the aroma. The difference—cacao drawing out mellowness at low temperature over a long time, coffee drawing out aroma at high temperature over a short time—arises from adjusting this reaction balance.
大豆珈琲と、その副産物から生まれた「和のカカオ」
焙煎で香りや色が生まれるのは、カカオ豆やコーヒー豆に限りません。京都の美濃与は令和元年（2019年）に伏見の大豆専用工場で大豆の焙煎を始め、令和3年（2021年）に国産大豆を焙煎した「大豆珈琲」の販売を開始しました。カカオ代替素材「Japanese cacao」は、この大豆珈琲をつくる際に出る副産物（豆粕・微粉）を原料化した素材です。
カカオショックで原料費が膨らむ製菓業界にとって、カカオ以外の素材を候補に入れることは、原料の選択肢を広げる手段の一つになります。伏見の焙煎所の取り組みは「Soybean Roastery」のページで紹介しています。
Using cacao beans and coffee beans in the confectionery workplace
In the confectionery and beverage workplace, cacao beans and coffee beans are used deliberately for different purposes. Below we organize how to choose blends and particle sizes, along with examples of hybrid use.
Choosing between chocolate and wagashi ingredients
Cacao beans are used widely—in chocolate, ganache, bonbons de chocolat, cocoa powder, flavoring for Western confectionery and wagashi, and even drink powders. Coffee beans are mainly used in beverages, but they are also indispensable for flavoring confectionery, Western pastries, and bread (coffee rolls, tiramisu, coffee-flavored cream, and so on). Because their roles partially overlap, product designs that combine the two (mocha, coffee chocolate, etc.) are also common.
Differences in blend and particle size
業務用ロットで仕入れる際は、形態の違いも確認します。カカオはホール（豆そのまま）、ニブ（粗砕き）、リキュール（加熱でペースト状にしたもの）、パウダー、クーベルチュールなど、用途に合わせた形態が選べます。コーヒーは挽き具合（細挽き〜粗挽き）と焙煎度（浅煎り〜深煎り）の組み合わせで風味を調整します。粒度・形態の選択を誤ると、配合した商品の質感や抽出効率が大きく狂うので、サンプル試作が欠かせません。
Examples of hybrid use
カカオ豆とコーヒー豆を組み合わせた人気商品は数多く存在します。代表例はモカ（コーヒーとチョコレートの組み合わせ）、ティラミス、コーヒーチョコレート、コーヒー風味のガナッシュ、エスプレッソ・パンナコッタなど。カカオの一部を置き換える素材として、キャロブや大豆由来素材を検討できます。美濃与の和のカカオは、Contactからサンプルをご請求いただけます。
Frequently asked questions
Q1. Are cacao beans and coffee beans the same plant?
No, they are different plants. Cacao beans are the seeds of a fruit in the Malvaceae family, genus Theobroma (native to Central and South America), while coffee beans are the seeds of a fruit in the Rubiaceae family, genus Coffea (native to Africa). They share the traits of being tropical crops and of "developing aroma through roasting," but as plants they belong to entirely different lineages.
Q2. Which has more caffeine?
コーヒー豆の方が多く含みます。カカオ豆に含まれるメチルキサンチン類は、カフェインよりテオブロミンが中心です。具体的な含有量は原料や抽出条件で変わるため、規格書で確認してください。
Q3. Are cacao and coffee roasted the same way?
No. Cacao is standardly roasted at a relatively low temperature for a long time—120-140°C for 20-40 min—while coffee is roasted at a high temperature for a short time—180-250°C for 10-20 min. The temperature profile is optimized to the flavor each aims to draw out (mellowness for cacao, aroma and body for coffee).
Q4. Can cacao and coffee be grown on the same farm?
地域によっては可能です。エクアドルやコロンビアなど、カカオとコーヒーの両方を生産する国はあります。ただしカカオは平地〜低地、アラビカ種コーヒーは高地を好むため、同じ農園で両方を育てられる条件は限られます。
Q5. If soaring cacao prices have you trying alternative ingredients, what is realistic?
キャロブ（イナゴマメ）や大豆由来の素材などが候補になります。美濃与の「Japanese cacao」は、大豆珈琲をつくる際に出る副産物（豆粕・微粉）を原料化した国産アップサイクル素材のパウダーです。サンプルのご請求とご相談を承っています。ContactPlease get in touch from here.
Summary｜Considering the possibilities of raw materials with "roasting" as the axis
カカオ豆とコーヒー豆は、植物分類・原産地・栽培環境・加工工程・成分・産地のすべてが異なる別の作物です。一方で、両者ともに「焙煎」という工程を経て香り・色・風味が生まれる点は共通しており、この点は原料を見直すときの手がかりになります。
カカオショックで原料コストが膨らむなか、カカオ以外の素材も原料を見直すときの候補の一つになります。京都の美濃与は、国産大豆を焙煎したきな粉・大豆珈琲を自社の焙煎所で製造し、大豆珈琲をつくる際に出る副産物を原料化した和のカカオを扱っています。和のカカオのサンプルのご請求はContactormaterial download. You can view our efforts across the whole business atOur Business & Why We Are Chosen.
References and sources
- カカオ豆の生産量・産地シェア：ICCO (International Cocoa Organization)
