What are the best types of coffee beans? recommended brewing coffee beans are preferred.

When we buy a bag of coffee from the supermarket, we notice that there is more than one type of coffee bean. But how many coffee beans are there? If you care about what kind of coffee you drink, you may be having a headache with all the mixed information about coffee types. The label on the coffee bag didn't help either. So let Front Street Coffee help with that.

Arabica coffee is the most common and the most popular. Arabica coffee (also known as Typica) is the most common ingredient in coffee. This coffee originated in Ethiopia. Some might argue that it was originally discovered in Yemen. In fact, it was discovered and domesticated in Ethiopia and soon thereafter brought to Yemen, where it became popular in the port city of Mocha.

Arabica coffee is a less caffeinated version because it contains only 1.5% caffeine. It happens to be a sweeter, fatter bean than Robusta. This produces a tastier, milder coffee that many people prefer. Overall, Arabica coffee and its subspecies account for about 60% of global coffee production. Arabica beans are susceptible to pests and diseases, a sore point in the history of the coffee industry.

Arabica coffee's growing essentials are exceptional, as it requires an average of about 21 C per year to thrive, humidity, sun and shade, and high altitude. Not many countries can provide this landscape and climate.

Robusta is a tougher, more resistant coffee bean.

Robusta coffee beans also originally came from Ethiopia, but it wasn't until about 100 years after Arabica coffee was born that it was considered an independent coffee bean. Its name comes primarily from the fact that it is highly resistant to pests and diseases, so it ends up producing larger crops each year than Arabica beans.

But the downside is that Robusta tastes much worse, which is inappropriate for many people. People often say it resembles burnt tires and dirt, but part of it is also affected by the way it is baked. Considering that Robusta has less than half the sugar and fat content of Arabica coffee, but twice the caffeine content (2.7%), it begins to understand why it is not a favorite of the general population.

When it comes to espresso, Robusta seems to be the coffee bean of choice. This is because its chemical composition helps it produce a lot of coffee oil, and espresso is used to make it.

Seeing that Robusta's flavor is so strong, it's also more recommended for latte beans to make iced lattes, because the coffee flavor emanates and the brewed coffee is stronger than Arabica by default.

Coffee mixed with Arabica coffee and Robusta coffee. This is done to balance taste with caffeine content, since Arabica caffeine is low in caffeine.

Some coffee subspecies are cultivated for commercial use

Arabica coffee beans and robusta coffee beans have many subspecies. And they are rarely called subspecies, partly because they have their own names and partly because people don't actually know them.

For example, you can find a bag of "100% Arabica" next to "Arabica and Blue Mountain Coffee Blend" and correctly assume that Blue Mountain Coffee is a different type of coffee than Arabica Coffee.

Liberia

When coffee rust decimated Arabica coffee crops, it was brought to the Philippines. This coffee has a more woody flavor, with a hint of smoke. It also has floral fragrance, but this coffee is quite difficult.

blue Mountain

Blue Mountain coffee grown only in Jamaica, this coffee is not very bitter, there is a sweeter side. It's a variant of regular Arabica coffee.

bourbon

A subspecies of arabica coffee grown chiefly on reunion island in the indian ocean. It mutated and developed its own flavor and was introduced into East Africa some time later (1897). There it was called French Missionaries because it was introduced to the region by French Missionaries. In Rwanda, bourbon is known as Mayagurez.

katim

This subspecies is a cross between Caturra and Timer subspecies, both of which are Bourbon subspecies. This is common in coffee bean lineages, with many strains only slightly different from the original coffee bean, but with different names.

Why coffee beans are diversified in the coffee industry

What makes such a huge collection of coffee beans, and if it wasn't great coffee to begin with, how did Robusta rise? Well, first of all Arabica is a very sensitive plant. I am talking mainly about pests and diseases, but also about sunlight and direct sunlight and shade and general living conditions.

This is a rather laborious plant, it does not flower until a few years after the first planting (3-5 years), and when it blooms and then produces coffee cherries, it is not abundant.

Arabica coffee yields much less than Robusta coffee, which means many plants are needed.

Thus, on a fateful day in 1867, coffee rust became widely known in Sri Lanka, then known as Ceylon (hence Ceylon tea btw). The fungus originally came from Ethiopia, but how it spread all the way to Sri Lanka is unknown.

The point is that large coffee farms became useless because Arabica coffee was susceptible to infection and until today there was no known cure.

So Robusta was planted in the infected areas of Arabica, hoping to drive away the fungus. It worked, and now much of Asia's Robusta crop is attributed to the event.

That's not the only reason Robusta grew there (and not just there), but it's an important factor.

Liberica was also asked to help in some places where the fungus spread, and it was able to resist it and grow successfully.

Since then, the coffee industry has grown more and more coffee subspecies, hybrids meant to be tasty and disease-resistant, some bred to have a certain aroma, and so on.

where these beans come from.

Coffee beans have certain needs that must be met. They require considerable rainfall, so there is fresh water around, the air should not be very dry (although a subspecies grows in the African desert), and the altitude must be at least 1200 meters (0.74 miles and above).

The soil must be fertile soil, as nutrients must be rich, because coffee is very hungry plants, so to speak. It eats nutrients from the soil fairly quickly, so it needs some type of soil.