The three main categories of coffee beans: origin, processing and roasting

Three major categories 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 can be divided into three major categories based on their origin, processing method, and degree of roasting. Each category has its own unique characteristics and flavors, and we will introduce these three aspects in detail below.

Origin

Coffee beans produced in different regions have different flavor characteristics. The main production areas are as follows:

1. Colombia:

Colombia is one of the world's largest Arabica growing countries, with fertile soil and a climate suitable for growing high-quality Arabica coffee beans. Colombia produces a lot of high-quality coffee with a strong taste, moderate acidity and rich aroma.

2. Brazil:

Brazil is the world's largest coffee producer, mainly growing Robusta varieties. Brazilian coffee beans are characterized by low acidity, strong taste, and a certain bitterness. This flavor is suitable for making strong Italian coffee.

3. Ethiopia:

Ethiopia is considered one of the birthplaces of coffee and one of the countries with the most diverse Arabica varieties. Ethiopia produces many high-quality Arabica coffee beans with rich floral and fruity aromas.

Processing

Processing refers to the process of processing and shelling the picked coffee cherries. There are mainly the following processing methods:

1. Dry method (natural drying):

Dry processing is to place the whole coffee berries picked in the sun until the inside of the berries is completely dry. This method allows the beans to retain more natural flavor, but it is also vulnerable to climatic conditions and insect damage.

2. Wet method (water washing):

Wet processing is to shell the coffee cherries, wash the pulp with water, and finally dry the beans. This method can make the beans cleaner and softer in taste, but it also requires a lot of water.

3. Honey treatment:

Honey processing is based on wet processing, leaving part of the pulp on the surface of the beans. This method can add some sweetness and acidity to the coffee beans and has a unique flavor.

Roasting degree

The degree of roasting refers to the high temperature heating of green coffee beans to change its color, aroma, flavor and other characteristics. There are mainly the following degrees:

1. Light Roast

Light roasting usually retains the flavor characteristics of the original coffee beans, with higher acidity and a bright taste. This degree of roasting is suitable for drinking the original floral and fruity aroma of coffee.

2. Medium Roast

Compared with light roast, medium roast takes longer to roast and the beans are darker in color. Medium roasted coffee beans have a balanced acidity and sweetness, which is suitable for most people's taste.

3. Dark Roast:

Dark roasting is roasting coffee beans to a higher temperature to make oil appear on the surface. This degree of roasting will give the coffee a strong bitter taste and low acidity, suitable for drinking a strong and strong taste.

Summarize

By classifying the origin, processing method and roasting degree, we can better understand the differences and characteristics between different types of coffee beans. Each category has its own flavor characteristics. When choosing and tasting coffee, you can choose the type that suits you best according to your personal taste preferences.

Whether it is Colombian origin, wet processing or dark roasting, each one represents a different style and enjoyment. By understanding these three categories and discovering the subtle differences in the tasting process, we can better appreciate the diversity and charm of coffee.