Coffee bean classification: three major species, seven minor species, a comprehensive analysis

Coffee bean classification: three major species and seven minor species

Coffee is one of the most popular beverages in the world, and the taste and flavor of coffee largely depends on the coffee beans used. Coffee beans can be divided into different categories based on factors such as origin, variety and processing method. In this article, we will fully analyze the classification system of coffee beans and introduce the three major species and seven minor species.

1. Three major types

1. Arabica: Arabica is one of the most common and popular coffee varieties. It is usually grown in high altitude areas such as Colombia, Brazil and Ethiopia. Arabica beans have lower acidity and bitterness, and have a floral, fruity or chocolatey taste.

2. Robusta: Robusta is another important coffee variety, widely cultivated in Southeast Asian countries such as Vietnam, Indonesia and Brazil. Compared with Arabica, Robusta beans have higher caffeine content and bitterness, and a stronger taste. It is also often used to make strong Italian coffee.

3. Liberica: Liberica is one of the least common coffee varieties, mainly produced in Africa and Southeast Asia. It has a unique taste and aroma, often with nutty or woody notes. Due to its low yield and limited cultivation range, Liberica beans are relatively scarce in the market.

2. Seven species

1. Colombia: Colombia is one of the world's largest producers of Arabica coffee. Colombian beans are known for their balanced and mellow taste, with flavors such as citrus, chocolate or caramel.

2. Brazilian: Brazil is the world's largest coffee producer, mainly growing Robusta beans. Brazilian beans are generally lower in acidity and bitterness, with a nutty or chocolate flavor.

3. Indian Monsooned Malabar: Indian Monsooned Malabar is a specially processed coffee bean that is fermented and dried by exposure to monsoon rains. This treatment gives the beans a unique taste and aroma, often with woody, earthy or tobacco notes.

4. Ethiopian Yirgacheffe: Ethiopian Yirgacheffe is considered one of the treasures of Arabica coffee. The beans have a rich and aromatic taste, often with citrus, jasmine or fruit-like flavors.

5. Kenya: Kenya produces a lot of high-quality Arabica coffee beans. Kenyan beans are known for their bright and sour taste, with fruity notes such as black currant, lemon or grape.

6. Guatemalan Antigua: Guatemalan Antigua is a high-quality Arabica bean grown in volcanic soil. This bean has a rich and complex taste, often with flavors such as chocolate, caramel or nuts.

7. Indian Mysore: Indian Mysore is a popular Arabica coffee bean with a balanced and soft taste. It often has fruity, chocolate or spice-like flavors.

In summary, coffee beans can be classified according to their origin and variety. The three major types include Arabica, Robusta and Liberica; the seven minor types cover specialty coffees from many countries, including Colombia, Brazil, India's Mandheling, Ethiopia's Yirgacheffe, Kenya, Guatemala's Antigua and India's Mandheling.

No matter what your taste preference is, these different types of coffee beans can satisfy your pursuit of diversity in coffee drinks.