Three major categories and characteristics of coffee beans

Three major categories and characteristics of coffee beans

Coffee is one of the most popular drinks in the world, and coffee beans are an important raw material for making coffee. According to their origin, processing methods and flavor characteristics, coffee beans can be divided into three categories: Arabica, Robusta and Robusta derivatives.

Arabica

Arabica is one of the most common and popular coffee varieties. It originated in Ethiopia and is widely grown around the world. Arabica beans typically have a higher acidity, floral aroma, and a delicate taste. They are considered to represent high quality, elegant, and complex flavors.

Arabica beans are usually grown in high mountain areas at an altitude of 1,000 to 2,000 meters above sea level, where the climate is cool, the sun is abundant, and the soil is rich in minerals. These conditions allow Arabica beans to mature slowly and develop their unique flavor.

Arabica beans are usually processed through the wet process. This method peels, ferments, washes and dries the coffee cherries to preserve the natural acidity and flavor inside the beans. Because Arabica beans grow at high altitudes, their yields are low and their prices are relatively high.

Robusta

Robusta is another common coffee variety. It originated in Congo, Africa, and is widely cultivated in many countries in Asia. Compared with Arabica, Robusta beans have higher caffeine content, lower acidity and bitter taste.

Robusta beans are highly adaptable, able to grow in different climates and are more resistant to pests and diseases. They are usually grown at altitudes between 200 and 800 meters and require more sunlight and water to mature.

Unlike wet processing, most Robusta recycling uses dry processing or natural drying (Dry Process). This method places the whole coffee fruit in the sun to dry, and then removes the skin and pulp. This processing method makes Robusta beans have a stronger taste and natural sweetness.

Robusta derivatives

Robusta derivatives are new varieties that are hybridized by Robusta and other coffee varieties. These derivatives usually have some special flavor characteristics and can adapt to different climatic conditions.

For example, Brazilian Yellow Bourbon is a hybrid of Arabica and Robusta. It has a high acidity, nutty aroma and citrus flavor and is considered one of the best coffees in Brazil.

Another example is Florentina from Tanzania, which is a cross between Arabica and Peaberry varieties. Florentina beans are round in shape, full-bodied and rich in flavor, with a strong fruity aroma.

in conclusion

There are three major categories of coffee beans - Arabica, Robusta and Robusta derivatives, each with its own unique characteristics and flavors. Whether you like Arabica with a higher acidity and complex taste, or prefer Robusta with a strong caffeine and bitter taste, or pursue some special flavors of Robusta derivatives, you can find coffee that suits your taste in these three categories.

Different regions and processing methods have a significant impact on coffee beans. By understanding these classifications and their characteristics, we can better choose coffee that suits our taste preferences and enjoy the pleasant experience brought by different flavors.