Coffee bean classification and characteristics: Learn about coffee bean types, origins and flavors

Coffee beans are the raw material for making coffee. They can be divided into multiple categories according to their types, origins, and flavors. The following will focus on these three aspects to introduce some common coffee beans.

First, we classify them by type. The two most common coffee beans are Arabica and Robusta. Arabica beans are generally considered to be of higher quality. They grow at higher altitudes and require warmer and more humid climate conditions. These beans are usually more acidic, floral, and fruity. Robusta, on the other hand, is more adaptable, grows at lower altitudes, and is less demanding on climate conditions. Robusta gives us rich, bitter, and nutty or chocolate tastes.

The second is to classify by origin. Coffee produced in each country or region has its own unique flavor characteristics. For example, Colombia produces many high-quality Arabica beans, which have a refreshing and smooth taste with citrus or chocolate aromas. Brazil is the world's largest coffee producer, and its Robusta beans have a rich taste and low acidity. Ethiopia is one of the origins of coffee, and its Arabica beans usually have floral and fruity flavors.

Finally, we classify coffee beans by flavor. Coffee beans of different types and origins have their own unique flavor characteristics. For example, Arabica beans produced in Kenya usually have obvious and strong acidity, accompanied by fruity aromas such as black currant or lemon. Arabica beans produced in Costa Rica are mainly characterized by balance, sweetness and citrus flavor. Robusta beans produced in Indonesia are known for their rich, bitter and earthy or woody aromas.

In summary, coffee beans can be classified and differentiated based on type, origin, and flavor. Understanding these different aspects is important in choosing a coffee that suits your taste preferences.