Coffee beans are divided into two categories, centered on origin and roasting degree.

Classification of coffee beans

Coffee beans are one of the world's most popular beverages, and they can be classified based on where they are grown and how they are roasted, both of which have a significant impact on the flavor and taste of the beans.

Classification by Origin

1. South America: South America is one of the largest coffee producers in the world, with Brazil being the largest producer. Coffee beans from South America generally have lower acidity and a medium to high body.

2. Central America: Central America is also an important coffee producing region, including Costa Rica, Mexico, and Guatemala. Coffee beans produced in these regions usually have higher acidity and a bright and refreshing taste.

3. Africa: Africa is considered one of the best coffee growing regions in the world in terms of quality and diversity. Countries such as Ethiopia, Kenya and Tanzania produce many high-quality and complex coffee beans.

4. Asia: Asia is also an important coffee producing region, with the most famous country being Indonesia. Coffee beans produced in Indonesia usually have a strong taste with low acidity.

Classification by roasting degree

1. Light roasting: Light roasting means roasting coffee beans lightly at a lower temperature for a short time. This treatment method retains the original acidity and floral aroma of the coffee beans, making the taste refreshing and bright. Light roasting is usually used for single-origin or special flavor coffee.

2. Medium roast: Medium roast means roasting the coffee beans at a moderate temperature for a period of time. This treatment reduces the acidity while increasing the sweetness and richness. Medium roast is usually used to make classic Italian coffee such as latte and cappuccino.

3. Dark roasting: Dark roasting refers to roasting coffee beans at high temperature for a long time. This treatment produces oil on the surface of the coffee beans, which tastes rich and bitter. Dark roasting is usually used to make espresso and special blend coffee.

Flavor characteristics of different categories

1. Coffee beans from South America usually have a balanced, medium to high-bodied taste, suitable for people who like to drink soft-flavored coffee.

2. Coffee beans from Central America have a higher acidity and a bright, refreshing taste, suitable for people who like fresh flavors or iced coffee.

3. Coffee beans from Africa are rich in diversity and have complex flavors. Ethiopia produces many high-quality varieties with floral aromas and obvious fruit acidity; Kenya is famous for its strong and smooth black currant flavor; Tanzania produces some high-quality varieties with chocolate and nut aromas.

4. Coffee beans from Asia (especially Indonesia) usually have a strong taste with low acidity, suitable for people who like strong-flavored coffee.

5. Light roasted coffee retains the original sourness and floral aroma, medium roasted coffee increases sweetness and richness, and dark roasted coffee emphasizes strong bitterness. Choosing coffee of different roasting degrees can be determined according to personal taste preferences.

Conclusion

Regardless of origin or roasting degree, each classification gives coffee beans different flavor characteristics. For those who love to taste different flavors, exploring coffee beans under various classifications will be a pleasant and surprising journey.