Coffee bean tree species classification standard: a comprehensive analysis of coffee bean varieties and classifications

Coffee bean varieties and classifications

Coffee is one of the most popular drinks in the world, and coffee beans are the key raw material for making coffee. Coffee beans can be divided into multiple varieties and classifications according to different tree species and geographical environments. This article will comprehensively analyze the varieties and classifications of coffee beans.

Arabica

Arabica is the most common and widely used type of coffee bean. It originates from the Arabian Peninsula and is widely cultivated around the world. Arabica beans have low acidity, aromatic flavor, and smooth taste, so they are considered high-quality and high-value coffee.

There are many different subtypes or variants of Arabica, the most famous and highly regarded of which include Colombia, Brazil, Ethiopia and other regions with unique single production areas.

Robusta

Robusta is another common and important commercial coffee bean. It is generally cheaper than Arabica beans and contains more caffeine. Robusta beans have a higher acidity, bitterness, and a strong taste, which makes them suitable for making strong coffee.

Robusta is mainly produced in Africa, Indonesia, Brazil and other regions. Compared with Arabica, Robusta trees are easier to grow and more adaptable to the environment.

Other varieties

In addition to Arabica and Robusta, there are several other varieties of coffee beans.

One is peaberry, which is a special form of coffee bean. Normally, there are two mature seeds (i.e. coffee beans) in a coffee cherry. Peaberry contains only one round, complete seed, and has a slightly different taste.

There are also niche varieties such as the Ivory Coast (Ivory Coast) special single production area. These niche varieties are usually grown in a specific geographical environment and have unique flavors and aromas.

Classification of coffee beans

In addition to being classified by variety, coffee beans can be subdivided based on other factors.

One common way to classify coffee beans is by origin. Factors such as soil, climate, and altitude in different regions can affect the flavor of coffee beans. For example, Brazilian coffees often have nutty and chocolatey notes, while Ethiopian coffees are more floral and fruity.

In addition, coffee beans can also be classified according to the processing method. Dry processing (Natural) is to dry the whole ripe coffee fruit and peel off the skin to get the beans; wet processing (Washed) is to remove the pulp first, and then use water to wash the mucus layer attached to the seeds.

Conclusion

Through a comprehensive analysis of varieties and classifications, we can better understand different types of coffee beans and the taste characteristics they bring. No matter which type or brand you like, you can also gain a deeper understanding of the rich, diverse and fascinating coffee culture behind it while enjoying delicious drinks.