Being a drink, Coffee rules the world. It will sound no astonishing if one counts one’s life-span with coffee-spoons from his collection! There exist more than a hundred types of coffee beans. How many of you know all the varieties of Coffee beans? Or, how many beans do you know to exist? It would be fun to look into some of the most popular types of coffee beans from all around the globe.
Originated in Ethiopia, Coffee came to England via Arab as life ‘saviour’ in 1658. Coffee is produced by ‘Coffea’, a flowering plant which itself grows from seed. There are seemingly 120 types of Coffea. These Coffea plants produce green fruit named ‘coffee cherry’, and the process takes seven to eight months.
From Coffea seed to coffee cherry, it takes more or less five years to get the fruit. After coffee fruit’s removal from the plant, it goes through the production process. Whereas there are many different types of coffee beans produced around the world, there are two most popular types of coffee beans. Let’s dig out the most common types of coffee beans.
The name Arabica itself is self-explanatory. In the 7th century, crossing the red-sea from Ethiopia to Arab countries, the name Arabica had got an identity as ‘Arabica’. Typica, Bourbon, Caturra, Kona, Pacamara, Villalobos are the most common type of Arabica coffee.
It is supposedly one of the most popular of all Coffee that belongs to the Arabia Coffee family. Typica may have emerged from south-west Ethiopia and was brought to Yemen somewhere in the 15th or 16th century. By 1700, seeds were produced in India from Yemen. Its manufacturing process is shallow; however, its cup-quality is top-notch. Typica tastes intensely sweet with nut-smell like flavor.
It is a diverse range with significantly lower production, response and outstanding taste. Predominantly, it was introduced to Bourbon Island by French missionaries. These cherries are rounder than typical cherries. Bourbon is a good producer of Coffee with a height between 1,000 and 2,200 meters and a rendering 25–35 percent higher than Typica. Bourbon’s yield potential and growth habit are commercially viable but are generally vulnerable to infectious and herbicides. Bourbon tastes a bit fruity with a sweet tone.
Unlike Bourbon, Caturra plants are comparatively short; Caturra, anyway, falls into Bourbon Coffee group. Its single-gene mutation makes the plant grow smaller and lets the plants remain close-together. It has earned fame in central America. The production procedure requires an adequate sun and sometimes cloudy environment. Caturra retains a cherry-like taste profile.
It is a Hawaii-based Arabica coffee. Historically, it is said that it was introduced to this land when Henry Nicholas Greenwell, an English merchant, first came to Hawaii. February and March are the probable months for Kona flowers to bloom and by late August the cherry gets ready to be plucked. Among almost 18 pounds from a tree, only two-pound roasted coffee vans are prepared. This variety is popular for its chocolaty flavor.
Pacas Coffee and Maragogype Coffee are clustered together and coined a new word ‘Pacamara’ (Paca from Pacas and Mara from Maragogype). Pacamara plants are a bit dwarfish. It leads to a denser and compact plant in Pacamara. This distinctness makes them wind-proofer than plants of Maragogype.
Therefore, the plants can be planted closer together on hill cliffs. These personality traits are ideal for high altitude growth. These factors boost productivity concerning plants in Maragogype.
Pacamaras usually have intense and complex aromas, moderate to dense corpses with the touch of sweetness and exquisite carbonation with tastes ranging from sweet chocolate and butterscotch to fruity undertones that remind me of fruit juices, tropical fruit and sloshed fruit. With sweet floral notes, fantastic alignment and glimpses of floral odours, the flavor profile is phenomenal.
It is a descent from the delicate flowers of the Typica, often from citrus trees. Netherlands traders, In the late 1600s, brought the varieties to Indonesia. Its sensitivity and alkalinity made people love them. Villalobos appeal in particular to tropical fruits like apricots, fish and penguins. More potent and more repellent to powerful winds and soil, it is produced in steep loftiness (5100 m over sea-level) on the slants of Costa Rica. Reified beers come from Villalobos plants and are usually handled with a flawless arrangement for high-quality stained Coffee.
Whenever the name Arusha comes up in mind, people either think it to be a Tanzanian town or the coveted diversity of Arabica Coffee. Of course, today we will be looking into Coffee. Mostly in South Tanzania, it was ploughed, in particular, on the volcano Mt. Meru. It’s not only Tanzania, but it also has Arusha in Papua New Guinea. The Typica species advance over almost 4600 meters beyond sea level. Tanzanian Coffee (SHG), principally grown at high eminence, is mostly Tanzanian. Plants without chemical substances or small products are also rich in soil.
Benguet Arabica, a single-source Typica variety grown in the Philippines in a landscaped region, is one of the most significant livelihoods for farmers in Benguet. The Spanish military governor introduced Coffee in the Cordillera mountains in 1875. The bodies have notes of flavour like spice, nutmeg, cardamom, cocoa nibs and dried fruits. Jamaican Blue Mountain and Hawaiian Cona coffee have a similar acidity.
Being the second-top of all Coffee, Robusta gained its popularity in Africa, Middle-East and America. Unlike Arabica, Robusta has an enhanced, more problematic and sorer throat, with connotations of grain or rubber. Robusta contains more caffeine than Arabica (on average, 83% more caffeine than Arabica). Thus, it is apparent that there are a lot of diversities in between these two Coffee profiles. Let’s get acquainted with some of the Robusta coffee beans.
Originated in Kenya, Ruiru 11 has become a versatile, hybrid varieties modification which is named after its region of origination ‘Ruiru’. It takes two years to begin its production process. This Leaf-rust-tolerant seed is CBD (Coffee Berry Disease) resistant. Its floral aroma and winy taste profile make it popular.
It originated in Portugal back in 1959. Later on, it spread over Latin America. Catimor trees are small and densely plantable. Catimor culture can be challenged by the inputs (fertilization, shade) necessary to maintain productivity. There are some variations in it: Catimor T-5175, Catimor T-5269, Catimor T-8667. The ultimate taste of it can be crisp, acidic with a pleasantly mild to some extent. Nevertheless, with a little experimentation, this charming range of profound and combined brown sugar, vanilla, strawberry, spices, and nectarine can also be gleaned from this intriguing Variety, when grown in SouthEast Asia.
This Dwarf statured green plant produces moderate-medium size beans which have an outstanding yield potential. These seeds were first received in Timor. Though it falls mostly into Robusta, it is a cross between Robusta and Arabica with an excellent review regarding its taste.
It is the most different and ‘weird’ of all Coffee. It usually doesn’t grow in a plant; instead, it comes from the digested coffee cherries by Asian palm civets (Long-tailed monkeys from Asia and Sub-Sahara). You may be amazed and astonished at the same time to know that it is produced from poop. Paradoxically, it is one of the most expensive Coffee of all time. Even a cup of Luwak is sold at 70-80 dollars!
Also known as Sulu Robusta, is a prevalent coffee variety in Philippine. It was introduced to the Philippines region of Sulu back in 1850. This Variety of Robusta has its cultural significance in the Philippines with Its dynamic and flexible Yielding process.
The word Liberica comes from Liberia. Liberia and other African countries are origins to this coffee variety. The production of this Variety Is deficient. Liberica plants are the strongest of all coffee plants. Liberica has a very aromatic fragrance along with a smoky taste note.
Also known as Batangas coffee, Barako originated in the Philippines, but this Variety is quite rare nowadays. Besides beans, its leaves are good for headaches. Barako tastes a bit woody, quite a hard taste.
Excelsa is today’s ultimate type of traditional bean. In theory, Excelsa belongs to the Liberica family, but indeed its organisms are very different. Excelsa is grown mainly in Southeast Asia and is a small fraction of the coffee production in the world. Excelsa has a toffee, chocolate taste and is known to develop a distinctive portfolio, which Coffee fanatics often want to see for its sweet, brewed coffee characteristics. Afterwards, in 2006, it was officially added to the Liberica group. So, It would be no wrong to say Excela falls into the Liberica coffee variety.
Besides all these varieties in coffee beans, there a vast number of coffee varieties exist in the world; Namely, Brunette, Timor, Arabusta, Sumatra Mandheling and Sumatra Lintong, Sarchimor, and so on. Tasting all these varieties might sound impossible., still, life is too short, but there should always be time to taste different Coffee.