How many kinds of coffee beans are there? What is the classification and characteristics of coffee beans? The basics of coffee Coffee

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How many kinds of coffee beans are there? What is the classification and characteristics of coffee beans? The basic knowledge of coffee the classification of coffee beans?

Generally speaking, coffee beans are classified mainly by 'bean seed', country of origin, and manor or region produced.

Bean seed

The coffee we drink every day is mainly Arabica or Robusta, that is, soluble coffee is mainly Robusta, and high-quality coffee is Arabica. The coffee we drink every day is a mixture of two kinds of coffee beans and coffee. In addition, Arabica also has many subspecies, each with its own flavor. For example, Pacamara and Geisha, which have performed very well in COE in recent years, are counted as a kind of Arabica.

The main types of coffee available in the market are Arabica or Robusta, which have their own characteristics as well as their advantages and disadvantages.

Arabica

The producing countries are mainly Latin American countries, with a balanced and mellow taste and low caffeine content, most of which are only 1-1.3%. Different manors can create a variety of flavors under different planting conditions, so boutique coffee comes from this variety. However, because the planting environment is stringent, such as the environment with high altitude and large temperature difference, sufficient moisture, long ripening time, lower yield than other varieties, and easy to suffer from leaf rust, most subspecies can not be exposed to sunlight directly, so the cost of production remains high.

There are two ancient native species of Arabica, Typica and Bourbon.

Typica is a native variety of coffee, originated in Ethiopia, and all Arabica species are derived from Typica.

The parietal leaves of Typica are bronzed and most of the beans are oval or thin-pointed. His flavor is elegant, but his physique and disease resistance are poor, so his output is not much. Jamaica Blue Mountain, Sumatra Manning and Hawaii Kona are all derived from this bean seed.

Bourbon

Most people believe that it is a natural variety of Typica transplanted to Yemen, with a round bean body. In 1715, France transplanted this variety from Yemen to the island of Bourbon on the east coast of Africa.

After years of cultivation, in addition to these two native species, more subspecies have multiplied.

Bourbon Pointu

Discovered in Bourbon in 1810, it is a variety of Bourbon. The shape of the bean has changed from round to pointed, and its caffeine content is only half that of ordinary Bourbon. It is extremely precious because it is weak and low in yield. Now most of it is only cultivated in the laboratory.

Caturra

The Bourbon gene variant found in Brazil in the 1950s has a similar flavor to Bourbon and has a sour taste of lemon or citrus but not as sweet as the original variety. Although the production capacity is high, disease resistance is good, and shade trees are not needed, sweetness is directly related to the amount of fertilizer applied, and continuous fertilization and pruning are needed, so the operating cost is high, coupled with the two-year harvest time, the actual yield is still not high.

Pacas

A special variant of Bourbon gene was discovered by Salvadoran coffee farmer Pacas in 1935. Coffee farmer Pacas found that the output of coffee trees in the middle of the village was higher than that of others, so he asked experts to identify it and found it.

SL28 and SL34

At the beginning of the 20th century, Bourbon, which was screened and cultivated by French and British missionaries and researchers in Kenya, tastes sour and fragrant. After a hundred years of cultivation, this variety has adapted to Kenya's high-phosphate soil, and all the top Kenyan coffee comes from these two varieties. But once they are transplanted to other places to grow, the taste will lose its original characteristics.

Villa Sarchi

The mutant Bourbon, found in Costa Rica in the 1960s, has achieved good results in recent years.

Yellow Bourbon

It is a Bourbon variety unique to the Brazilian state of Sao Paulo. The ripe fruit will not turn red but will only be orange-yellow, with a sweet taste.

Typica

Maragogype is a variety of Typica found in the Maragogype producing area of Bahia in northeastern Brazil in 1870. the bean body is three times larger than the general Arabica. The flavor is very poor when planted at low altitude, but better when planted at high altitude, with mild sour taste and sweet taste.

Geisha

The Typica variety, exported from the Geisha Mountains in southern Ethiopia in 1931, is also known as geisha beans because it is synonymous with the Japanese word for geisha. Several countries have tried to grow it, but it has been unknown and was transplanted to Panama in 1961. Since 2005, Geisha, produced by Panamanian Manor, has become a regular customer of COE.

Mixed species

Pacamara

It is a variety cultivated in El Salvador in the 1950s. It is a hybrid of Pacas and Maragogype. Its bean size is second only to Maragogype. It often appears on the list of COE in recent years.

Mundo Novo

It was first discovered in Brazil that Typica and Bourbon were hybridized in the natural environment. In the 1950s, Brazil planted a large number of this variety, which is known as the new hope of the Brazilian coffee industry, so it is also known as the New World. The production capacity is high and resistant to insect pests, but the height of the tree is not easy to harvest, the taste is not sweet, and the latter part is more bitter.

Robusta

Robusta discovered in 1898 in the Congo, the real name is Caffea Canephora, we collectively known as coarse coffee, taste mediocre, caffeine is high, but because rough, so the price is relatively low, often used to mix coffee to balance the cost. Some places specialize in producing Robusta for geographical and climatic reasons. For example, authentic coffee in Vietnam is also dominated by Robusta.

Classified by country:

Because the geographical conditions, bean varieties and climate of different countries are different, each producing area has its own unique flavor.

Baya: the taste is mild, the acidity is moderate and the aroma is soft.

Columbia: the aroma is rich and unique.

Jamaica: sweet in acid and good in flavor.

Ethiopia: fragrant and sour, excellent mellow.

Indonesia: bitter and thick, bitter and heavy.

Hawaii: bright sour fruit, mellow, soft and smooth.

Guatemala: mild acidity and obvious sweetness.

At present, there are so many coffee beans around the world that there is no correct number. at present, there are 25 well-known countries that produce coffee beans, and each country has a variety of coffee beans with different names. I hope I can help you. Latin America

The coffee beans on the market are mainly Coffee Arabica and Coffee Robusta. Each of them can be subdivided into more variety branches. Most of the coffee beans in circulation on the market are distinguished by their origin. Here is a list of some of the major producing countries and their famous coffee:

Brazil: Santos, Bahia, Cerrado, Mogiana

Mexico: Coatepec, Huatusco, Orizaba, Maragogype, Tapanchula, Huixtla, Pluma Coixtepec, Liquidambar MS

Panama: Boquet, Bolkambaru Coffee (Cafe Volcan Baru)

Peru: Chaximayo (Chanchamayo), Cusco (Cuzco or Cusco), Norte (Puno)

Dominican Republic: Baraona (Barahona) El Salvador, Pipil (Pip), Parkmara (Pacamara)

Puerto Rico: Yauco Selecto, Grand Lares Yauco Colombia: Armenia Supremo, Narino, Medellin

Guatemala: Antigua (Antigua), Vivette Nanguo (Huehuetenango)

Costa Rica: multi-Tower (Dota), Indy (Indio), Tarazhu (Tarrazu), Sanhe District (Tres Rios)

Cuba: Turquino Jamaica: blue Mountains (Blue Mountain)

Ecuador: Galapagos (Gala á pagos), Gigante

Venezuela: Montebello (Montebello), Miramar (Miramar), Granija (Graneza), Ala Granija (Alaganeza)

Nicaragua: Jinotega, Nuevo Segovia Africa

There are mainly two kinds of coffee on the market, such as Coffee Arabica and Coffee Robusta. Each of them can be subdivided into more variety branches. Most of the coffee beans in circulation on the market are distinguished by their origin. Here is a list of some of the major producing countries and their famous coffee:

Democratic Republic of the Congo: Kivu, Ituri Rwanda: Kivu

Kenya: Kenya AA, Kenya Oreti Manor (Kenya AA Oreti Estate), Uganda: Elgon (Elgon), Bujisu (Bugisu), Ruwenzori (Ruwensori)

Zambia: Kasama (Kassama), Nakonde (Naconde), Isoka (Isoka)

Tanzania: Kilimanjaro (Kilimanjaro) Cameroon: Bamileke and Bamoun

Burundi: Ngozi Angola: Ambriz, Amborm, Novo Redondo

Zimbabwe: Chipinge Mozambique: Manyika (Manica)

Ethiopia: Yirgacheffe, Harrar, Djimmah, Sidamo, Lekempti, Middle East and South Asia

There are mainly two kinds of coffee on the market, such as Coffee Arabica and Coffee Robusta. Each of them can be subdivided into more variety branches. Most of the coffee beans in circulation on the market are distinguished by their origin. Here is a list of some of the major producing countries and their famous coffee:

Yemen: Mokashanani (Mocha Sanani), Matali (Mattari)

India: Malabar, Karnataka, Tellichery

Vietnam: weasel coffee (Weasel Coffee)

Indonesia: Java, Mandheling, Ankola, Kopi Luwah East Asia and Pacific Islands

There are mainly two kinds of coffee on the market, such as Coffee Arabica and Coffee Robusta. Each of them can be subdivided into more variety branches. Most of the coffee beans in circulation on the market are distinguished by their origin. The following lists some of the major producing countries and their famous coffee: Chinese mainland: Yunnan Coffee, Hainan Coffee

Taiwan: Gukeng Coffee, Dongshan Coffee, Dawushan Coffee, Zhushan Coffee, Chiufen Ershan Coffee

Hawaii: Kona

East Timor: Maubbessee