Coffee beans: from origin to roasting, learn about different flavors!

Origin and classification of coffee beans

Coffee is one of the most popular drinks in the world, and coffee beans are the key ingredient in making coffee. Coffee beans grown in different regions have unique flavors and characteristics. Below we will reveal the secrets of coffee beans from different origins and classifications.

Arabica

Arabica is one of the most common and widely grown coffee varieties, accounting for about 70% of the global market share. It is usually grown in high-altitude mountainous areas such as Colombia, Brazil, Ethiopia, etc. Arabica beans have low acidity and bitterness, a smooth taste and a rich floral aroma.

Robusta

Robusta is another variety that is mainly cultivated in low-altitude areas and has a better adaptability to the environment and a higher yield. It usually comes from countries such as Vietnam and Brazil. Compared with Arabica, Robusta has higher acidity and bitterness, and a stronger taste.

Single origin coffee beans

Single origin coffee beans refer to coffee beans that come from a specific country or region. This classification allows consumers to better understand the flavor characteristics and stories behind the coffee. For example, countries such as Colombia, Brazil, and Kenya are all known for their unique climate conditions and soil quality, so the coffee beans they produce also have their own unique flavors.

Mixed coffee beans

Blended coffee beans are made by mixing coffee beans from different varieties or different origins. This way, the flavor differences between the varieties can be balanced to some extent, creating a more balanced and complex taste. Many well-known brands use blended coffee beans to make their products.

Greens and Baking

Whether it is Arabica or Robusta, all coffee beans need to be processed after picking to become drinkable coffee. First, the coffee beans need to remove the outer skin and pulp, and then go through fermentation, washing or drying to remove the mucous membrane. The processed coffee beans are called green coffee beans.

Next, the green coffee beans will be sent to the roasting plant for roasting. Different degrees of roasting will have a significant impact on the taste and flavor. Generally speaking, light roasting (such as American) will retain more original flavor and acidity; medium roasting (such as city or full city) will retain the flavor while adding some sweetness; deep roasting (such as French or Italian) will make the coffee have a strong bitterness and rich taste.

Conclusion

Whether it is Arabica or Robusta, single origin or blended varieties, light or dark roasted, each type of coffee has its own special features. Understanding the different origins and classifications of coffee beans can help us better choose the coffee that suits our taste and enjoy the experience of different flavors.