Coffee Bean Classification: Understanding the Main Types

Classification of coffee beans

Coffee is one of the most popular beverages in the world, and coffee beans are the key ingredient in making it. Coffee beans can be divided into several main types based on factors such as where they are produced, how they are grown, and how they are processed. In this article, we will take a closer look at these main types and explore the differences between them.

Arabica

Arabica is one of the most common and widely used coffee bean varieties. It is generally considered to be of the highest quality and has the best taste. Arabica coffee has lower acidity and bitterness, and can have floral, fruity, or chocolate aromas.

Arabica beans are usually grown in mountainous areas with an altitude of 1,000 to 2,000 meters, such as Colombia, Brazil, Ethiopia, etc. Due to its harsh growing environment, the yield is relatively low and the price is more expensive.

Robusta

Robusta is another important coffee bean variety. Compared with Arabica, Robusta coffee beans have higher caffeine content and stronger bitterness. They are usually grown in low altitude areas, such as Vietnam, Brazil, India and other countries.

Robusta beans are highly adaptable to the environment, have a relatively high yield, and are relatively cheap. Due to their bitterness and rich taste, using Robusta beans in some specific drinks can add complexity and depth.

Other special types

In addition to Arabica and Robusta, there are some other special types of coffee beans.

For example, Semenchi is a rare and popular coffee variety that grows in the mountains of southern Ethiopia and is known for its unique, fresh, floral aroma.

Another example is Blue Mountain coffee beans, a rare variety from the Blue Mountain region of Jamaica. Blue Mountain coffee is considered one of the best and most expensive coffees in the world.

Impact of treatment methods

In addition to the type, the processing method of coffee beans will also affect the final taste.

Dry Process is the oldest and most traditional processing method. In this method, coffee beans are naturally dried inside the fruit and then shelled. This processing method usually gives the coffee beans a stronger, more acidic and fruitier taste.

The wet process is a relatively new and more complex processing method. In the wet process, the skin is first peeled off and the pulp residue is removed by fermentation. This process requires a lot of water resources and usually produces a lot of wastewater. Wet processing can make coffee beans have lower acidity, higher freshness and floral flavor.

Conclusion

In summary, we can classify coffee beans into different types based on factors such as origin, variety and processing method. Arabica is one of the most common and widely used varieties, with an elegant and complex taste; Robusta has a strong bitter taste and high caffeine content. In addition, there are some special types of coffee beans, such as Semillon and Blue Mountain. Finally, the processing method will also affect the taste of coffee beans. Dry processing usually brings a stronger fruity flavor, while wet processing is more refreshing and floral.