Coffee beans are wonderful, aren't they? They have an interesting journey from cultivation to cup. Coffee is grown in various regions of the world, and different types of beans have unique characteristics. Depending on where it is grown, processed and roasted, beans can offer a variety of flavors and aromas. From fruity and citrusy tones to more intense and chocolatey ones, there is a multitude of flavors to explore.
And then, there's something special about grinding the beans and feeling the aroma that spreads, before you even taste the first cup. Do you usually enjoy coffee or are you interested in learning more about it?
The coffee machine you choose and the brewing techniques you learn are very important. But if you use subpar coffee beans, even the best machine and expert barista tricks are of little help.
Shall we dive into this world of coffee beans?
Although there are more than 124 species of coffee, I will present the main differences between the 4 best-known varieties in the world.
ARABICA (COFFEA ARABICA)
Arabica coffee makes up the majority of coffee grown today, accounting for around 60% of commercial coffee production. It originated in Ethiopia, where it grows wild. However, people first cultivated it in Yemen, and that is where it gets its name from.
Arabica coffee beans have sweeter, more complex flavors than Robusta coffee beans, which is why it currently dominates coffee markets, especially specialty coffee markets. Arabica coffee beans have bright acidity, medium body and multiple layers of flavor.
Coffea Arabica plants are easily influenced by their environment. They do best at higher altitudes (above 600m) and can reach considerably higher altitudes, such as 1,200 meters or more, with plenty of rain, well-drained soil, natural shade and minimal temperature variations. In particular, they thrive in volcanic environments, which offer all of the above and mineral-rich soils. It can be challenging and resource-intensive to grow Arabica coffee beans in environments that do not naturally meet these criteria.
Of the four types of coffee beans, Arabica is the most fragile. It does not grow well when conditions are not ideal and is prone to fungal diseases such as Coffee Leaf Rust (CLR), Coffee Berry Disease (CBD) and Coffee Wilt Disease (CWD). These are particularly dangerous when Arabica plants are grown as a monoculture, because a disease outbreak can easily wipe out an entire crop.
To date, Arabica has around 44 varieties according to World Coffee Research.
ROBUSTA (COFFEA CANEPHORA)
Robusta is the second most commonly grown type of coffee bean. Robusta's name comes from it being more robust than Arabica plants, which is why you can grow it in a wider range of environments. Therefore, it is less prone to diseases. However, despite these advantages, it remains less popular than Arabica because its flavors and aromas are not as desirable.
Robusta beans are known for having a darker, earthier profile, and for this reason, they are most often subjected to a darker roast to better match their natural character. The Robusta bean also has almost twice the caffeine of the Arabica bean.
Although Robusta beans are generally considered to be of lower quality than Arabica, this is not necessarily the case. There are a growing number of farmers and processors working to develop high-quality Robusta beans and Robusta-Arabica hybrids.
Robusta beans are best when prepared as espresso. In fact, in southern Italy, most espresso blends contain at least one portion of Robusta. They produce a richer crema than the Arabica bean, and their naturally dark, earthy character is the perfect match for the sweet, steamed milk in drinks like lattes and cappuccinos, where the subtleties of an Arabica bean would be lost.
LIBERICA (COFFEA LIBERICA)
Liberica beans make up only about 2% of the world's current coffee crop. This variety became more evident after disease wiped out much of the world's arabica supply. After this episode, Arabica returned to normal production and production of Liberica ceased. However, this may change in the future as climate change makes it increasingly challenging to reliably produce the most sensitive Arabica plants.
Five years after planting, Liberica trees begin to bear fruit. They grow tall, some reaching heights of up to 17 meters, making cherry picking difficult.
The leaves and cherries of the Arabica and Robusta trees are also substantially more significant. Liberica leaves can grow up to 12 inches wide, and when mature, Liberica cherries can be almost twice as large as the other two types and more irregular in shape. They thrive in light, well-drained soil and can succeed in poorer soil than Arabica. Although the Coffea liberica plant originated in West Africa, it is mainly cultivated in Malaysia and the Philippines.
Its flavor profile is unique, combining floral and fruity notes with a deep smoke that some describe as woody. It has a full body, reminiscent of Robusta coffee. It's not to everyone's taste, but there are some exceptional Liberica coffees when made correctly.
EXCELSA (COFFEA EXCELSA OR LIBERICA VAR. DEWEVREI)
Excelsa was recently reclassified as liberica genus dewevrei in 2006 because it thrives in the same conditions and grows an equally tall coffee tree. Excelsa coffee thrives at altitudes of 1,000 to 1,300 meters above sea level and, unlike Arabica and Robusta, is a tree-like plant rather than a shrub. But the actual coffee he produces is very different. It has a much fruitier character than Liberica, with a tart acidity that makes it popular for adding complexity to coffee blends.
Excelsa coffee represents only about 7% of the current coffee market and is grown in some regions of Southeast Asia (particularly the Philippines).
Its profile is known for a diverse range of flavors, including fruity, spicy and citrus notes. and the fact that it is almost as resilient and productive as Robusta, its commercialization seems likely to increase. The Excelsa tree is resistant to many diseases and pests that other trees are not. Its trees can reach more than 15m in height and have a diameter of 6 to 7m, making the production process difficult and increasing costs. This is just one of the countless reasons why better quality coffee has not spread among farmers. Finally, even if there is interest in expanding Café Excelsa production, there is no established commodity market or defined prices, making regular trade impossible. Any huge volume is almost impossible to achieve.
Regarding the caffeine contained in grains, the one that contains the greatest amount of caffeine is Canephora (2.2g to 2.7g), then Arabica (1.2g to 1.5g) and finally Excelsa (0.86g to 1 .13g)
These are the 4 main species, but we still have many other varieties to be explored. I will mention here 10 more varieties found in Brazil among the 124 varieties that exist in the world, they are:
- Geisha
Firstly, the grain originates from southern Ethiopia and is named after its native city, but has adapted well to the high plains of Panama.
First of all, Geisha became desired by baristas for achieving a high score on the SCA (Specialty Coffee Association) scale, totaling 94 points.
This drink stands out for its sweetness, acidity and floral aroma, with notes of jasmine, bergamot and tropical fruits.
In other words, the unique taste of the grain and its complexity make it a rare and highly valued delicacy on the market.
- Bourbon
It is a variety of Arabica, of French origin. As it is considered one of the highest quality grains in the world.
Bourbon has a very complex flavor, with notes of hazelnut, low acidity and intense aroma.
However, the grain varies between Red and Yellow Bourbon, the latter being sweeter, more striking and easier to grow.
- Acaiá
It is considered one of the rare types of coffee and is also a variety of Arabica coffee. Acaiá produces a smoother drink, with fruity notes, balanced body and medium acidity.
- Catuaí
First of all, the grain is only found in Brazil. It is a cross between the Mundo Novo and Caturra plants.
In this sense, Catuaí has a simpler planting. And, like Bourbon, it also varies between red and yellow fruits.
While the red fruit tends to be more bitter, with a strong flavor, the yellow fruit has a more delicate taste, with notes of caramel and banana, smooth, with medium acidity.
- Icatu
Primarily, the grain is a hybrid of the Robusta plant and red Bourbon, which resulted in a larger, more disease-resistant plant.
Its drink is fuller-bodied, with notes of chocolate, medium acidity and almond aroma.
- Catucaí
Similarly, this grain is also a cross, only between Catuaí and Icatu. Furthermore, the fruits are yellow and red.
In short, Catucaí produces a natural sweet drink, of medium acidity, with citrus and fruity notes.
- New world
Among the types of coffee we find in Brazil, there is also Mundo Novo. It is the result of the natural crossing between Sumatra and Bourbon Vermelho, coming from the city of Tietê (SP).
As a result, the drink has a medium body and acidity, intense aroma and sweet taste.
- Caturra
In summary, it is likely that Caturra is a variety of Bourbon. However, its plant is smaller.
The grain is also found in red and yellow types. Above all, its flavor is differentiated and strong. However, it is a sweeter drink, with notes of hazelnut and chocolate.
- Kona
It's a typical Hawaiian coffee. The bean is recognized as one of the best coffees in the world. Likewise, it is one of the most expensive. Its taste is fruity and velvety. In conclusion, Kona stands out among the types of coffee found in Brazil.
-Maragogipe
Maragogipe has its roots in Brazil, more specifically in the Maragogipe region, in the state of Bahia. However, it is also grown in other coffee areas around the world. Maragogipe coffee is known for its smooth and well-balanced flavor. Many coffee lovers point out that it can have a mild acidity and flavor notes that range from fruity to floral.
If this article has taught us anything, coffee is so much more than just that brown liquid you use every morning to start your day. There are dozens of types of coffee beans to explore and more to come. Coffee is a fascinating topic that spans from biology to geology to geography to flavor and aroma. It's an exciting and delightful way to explore the world!
So take the knowledge you gained from this article and run with it. Try as many different varieties of coffee from various origins as possible, it's a fascinating journey for coffee lovers.
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