Overview of global coffee bean characteristics

Overview of global coffee bean characteristics

Coffee is one of the most popular drinks in the world, and coffee beans are the key raw material for making coffee. Coffee beans from all over the world have different characteristics and flavors. The following will take a look at the global coffee beans from the aspects of origin, type and processing method.

1. Origin

The world's major coffee producing regions include South America, Central America, Africa and Asia, etc. Each producing region has its own unique climate conditions and soil types, which directly affect the growing environment and quality of coffee beans.

South America is one of the largest coffee producers. Brazil is known as the "world's largest green desert". Its high-quality Arabica is grown in mountainous areas above 800 meters above sea level, with high acidity and rich aroma. Colombia is also famous for its high-quality Arabica, which is grown between 1,200 and 2,000 meters above sea level and is famous for its smooth taste and sweetness.

The coffee producing areas in Central America mainly include Costa Rica, Guatemala, Mexico, etc. The coffee beans in these regions are usually characterized by high acidity and refreshing taste, among which the Antigua producing area in Guatemala is the most famous.

Africa is one of the origins of Arabica coffee, and Ethiopia is considered one of the earliest countries in the world to grow coffee trees. The Arabica beans produced in African countries such as Ethiopia and Kenya have a strong and aromatic taste and are often used to make special flavored single-origin coffees.

Asia also has many important coffee producing regions, the most famous of which are Indonesia and Vietnam. The Robusta beans produced in these regions are usually strong and bitter, suitable for blending.

2. Types

There are two main types of coffee beans grown worldwide: Arabica and Robusta. Arabica beans are the most common type of coffee beans, accounting for more than 70% of global coffee production. They are usually grown at high altitudes, have lower caffeine content and higher acidity, and have a smooth taste and rich aroma.

Robusta beans are more suitable for making espresso and blended coffee. They grow at low altitudes, are more resistant to pests and diseases, and have a higher caffeine content and a bitter taste.

3. Processing methods

There are also differences in the processing methods of coffee beans around the world, which are mainly divided into dry method (natural method) and wet method (washed method).

The dry method is one of the oldest, simplest and most primitive processing methods. This method involves drying the whole, ripe, unpeeled fruit until the moisture content reaches 10-12%, and then removing the skin, pulp and other impurities to obtain clean beans that can be stored for a longer time. This processing method is usually used for Arabica beans and is widely used in countries such as Brazil.

The wet method requires fresh coffee cherries to go through multiple steps, including peeling, fermentation, washing and drying. This method can better control the quality of coffee beans and produce a more complex and refreshing taste. Wet processing is usually used for Arabica beans and is widely used in countries such as Colombia and Kenya.

In addition to the dry method and the wet method, there is also a processing method called Honey Process. This method is between the dry method and the wet method, retaining the pulp part around the beans and performing fermentation and drying steps. Honey Process produces coffee beans with a rich and unique taste.

in conclusion

Coffee beans from all over the world have different characteristics and flavors, which are closely related to their origin, type and processing method. Whether drinking strong and fragrant Arabica single-origin coffee or mixed with Robusta to make bitter and thick dark coffee, it can meet the taste and flavor requirements of different people.