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Variety of coffee

The taste of coffee is highly dependent on the conditions in which the coffee tree grew. Arabica from Colombia and Arabica from the island of Java are far from the same in taste and, accordingly, in price. There are coffee plantations in at least 50 countries of the world, each of them can offer more than one variety, which is why there is such a variety of varieties. In Europe, varietal blends of coffee are popular. Often these are mixtures of Arabica beans grown in different countries, or Arabica beans with a small percentage of Robusta. The preparation of mixtures requires special art, the best of them are used by professional baristas.

Arabica

Arabica makes up the lion's share of all coffee produced in the world - 70%, despite the fact that this type is difficult to grow. It has gained such popularity due to its delicate and delicate taste. The type of Arabica has many varieties, the names of which are well known to connoisseurs. The most famous varieties of Arabica are Bourbon, Mocha, Typica, Abyssinica, Maragojal.

Robusta

Robusta is stronger and less elegant. Despite the ease of cultivation and higher yields, this coffee belongs to a lower class than Arabica. Robusta is usually added to coffee blends to give them strength. Varieties of Robusta: conillon, kuilu, java-ineak, congensis.

Liberica

The Liberica coffee tree is resistant to diseases, but, unlike Robusta, it is low-yielding, and the taste of the beans leaves much to be desired, so Liberica is used only in mixtures.

Roast Types

The degree of roasting of coffee beans is an important factor in determining the taste of the drink. Before roasting, the beans have a slightly grassy smell, and only after roasting do they acquire the familiar aroma of coffee. There are 3 degrees of roasting beans:

Strong (Dark)

with this method of roasting, the grains acquire a dark brown color, almost black. During the process, the maximum release of vegetable oils occurs. The taste of brewed coffee is tart, bitter, and the smell is burnt. This drink has a high strength.

Medium

the most popular and versatile. Grains with this method of frying release vegetable oils. Coffee has a high strength, bright rich aroma, and the taste is sour and nutty.

Weak (light)

the grains are lightly roasted to a pale yellow, light brown color. A light roast retains most of the caffeine from the coffee beans, but almost no vegetable oils are released. The finished drink will have a sour taste and a faint coffee aroma.

Places of Production

SOUTH AMERICA

Brazil is the leading coffee producer not only in Latin America but throughout the world. On its territory, the largest area is occupied by plantations; numerous varieties of Arabica and Robusta are grown. It is distinguished by high quality, excellent taste and low cost.

CENTRAL AMERICA

The largest country in this group is Mexico. From here, coffee is sent straight to the USA to make blends for coffee machines.

AFRICA

In second place after America in terms of coffee production, but not in terms of its quality. Ethiopia is considered the birthplace of coffee. And if you want to try natural organic coffee, then you should look for Ethiopian arabica coffee. Its taste and aroma is considered one of the best in the world.

ASIA

Vietnam is one of the leaders in terms of coffee cultivation. Indonesia grows the same amount of coffee every year as Colombia - 10 million bags. Mostly it is Robusta, arabica is few, but the quality is excellent. Indian coffee is also represented by Robusta and Arabica, among which there are many popular varieties.

Lectures

If you want to know more information about how coffee is grown. What rules are followed when collecting it. But, most importantly, learn to understand the varieties and the proper mixing of grains. And yet, you will learn how they prefer to drink all over the world, and we will teach you how to make the most famous recipes on your own.

If you want to sign up for the next lecture, then we will wait for your call!

goldbeone

Variety of coffee

Roast Types

Places of Production

Lectures

Contacts