Coffee beans are actually “seeds”. There are only two main species of coffee bean, coffea arabica and coffea robusta. Most of the World’s specialized coffee beans are form the arabica variety, while the robusta variety is used mostly as “filler” of lower grade coffee blends. Many varieties of coffee have been derived form the arabica bean, including Columbian Hawaiian Kona, Jamaican Blue Mountain and Sumatra, just to name a few. Arabica coffee is far superior in flavor, thus earning it the name the “champagne” of coffee. Robusta coffee is higher in caffeine and is more bitter and acidic in taste. Asian countries produce full-bodied, thicker coffee with distinct flavoring and earthy tones, with low acidity. Latin American countries produce coffees that are lighter and sweet in flavor with a tangy, or high acidity, quality. This makes them excellent for blending. Coffee from Eastern Africa and the Middle East are complex and alluring with wine-like and very chocolaty undertones. The region the coffee is grown in is where it gets its unique flavor. The soil, air, weather and altitude are all contributing factors in the flavor of the coffee bean. The final contributors are of course the harvesting and roasting times of the beans.
Posted on: Sun, 21 Jul 2013 08:57:58 +0000
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