Good name coffees

Coffee varieties are not as numerous and difficult to classify as a beginner might think. They can be easily divided into types of coffee (arabica and robusta), according to countries of origin, processing methods and destination. This article covers the following questions: the best coffee beans, premium coffees, how to choose coffee for home brewing, and which coffee producing countries to look out for.

Coffee varieties

Types and varieties of coffee

Almost all coffee that is grown in the world can be attributed to one of two types: arabica and robusta. These are beans obtained from Arabian and Congolese coffee trees, respectively. The origin of the name Arabica is intuitive, and robusta means "strong." This word in its original sense reflects the adaptability to growing in lowland areas, and stronger immunity.

The total production of Arabica varieties is more than double that of Robusta. Moreover, within each type there are many varieties, some of which are more valuable, while others are suitable for specific drinks. Almost all of the mined Arabica goes for sale in grains or in ground form. Robusta is mainly used for making instant coffee.

Arabica and robusta - what other varieties are there?

In addition to the two listed varieties, which account for about 98% of the total world production of coffee beans, such varieties as Liberica, Excelsa and Maragodzhip should be noted.

Liberica coffee beans, although they are in third place in terms of production in the world, are practically not found on sale anywhere in the world, except for Africa, where they are actually grown. This unpretentious tree produces grains that have a strong bitter taste. Because of it, Liberica is not cooked in its pure form, but enriches various varieties of Arabian grains with aroma.

Arabica and Robusta

Excelsa is one of the rare species of coffee tree, with a record height of 15-20 meters. The most famous variety of this coffee is mocha, from which, in fact, Mundo Novo, Marakaju, Caturra and other Indian varieties originate.

Many elite coffees in the world belong to the type of excelsa, but the most valuable among them is soft Colombian. It has a deep rich taste, memorable smell and excellent grain quality. Almost all stages of harvesting and processing of the crop are carried out manually, which also increases the cost of the product.

The most expensive type of coffee

Kopi Luwak coffee is both the most valuable (in monetary terms) and the most unusual coffee in the world. Its key difference from analogs is the processing technology. One of its stages is the fermentation of grains in the digestive tract of the musang animal, also called the Chinese badger.

Musang, first of all, has a good taste for the fruit of the walnut tree - it absorbs only the ripe and large ones.However, inside the animal's gastrointestinal tract, they are only partially digested and fermented with gastric juice and civet. The grain released with excrement is collected by people, washed, dried and fried.

Photo: the most expensive coffee in the world

It is characteristic that the valuable enzyme in the animal's body is active only in certain six months, so the collection of this variety occurs seasonally. Grains that have been digested by males are also more valuable.

Other elite varieties

• Chon. Vietnamese grand coffee with similar processing technology. True, the functions of Musangs in Vietnam are assigned to martens. Like their Indonesian counterparts, martens “give out” only about 7% of the feedstock. Some time ago, these animals lived in the status of pests, and today they are honorably grown on special coffee farms. The grains are washed from excrement and dried several times in a row, and only after that they are fried. A kilogram of Chon costs about $ 200.
• Black Ivory (Black Ivory) or "Black tusk" - another sport of coffee, produced not without the participation of our smaller brothers. Although, it is difficult to say "smaller" about elephants. Yes, this coffee is harvested from the excrement of elephants in Thailand, which consume the ripe berries of the Arabian coffee tree. After about 30 hours, the coffee "comes out of the elephant" devoid of bitterness (due to the dissolution of some proteins with acid). Black Ivory is not only devoid of bitterness even in its strongest performance, but also takes on fruity notes. It tops Vietnam's coffees at up to $ 1,100 per kilo.
• Coffee Yauco Selecto. Caribbean Arabica, selling for $ 50 a kilo. It is not fermented in the animal's body - just a rare variety with an unusual pleasant taste.
• Starbucks. Own variety of the global giant of the coffee industry. It is sold at $ 50-60 per kg, has a distinctive smell and memorable taste with a slight sourness and spices.
• Blue Mountain is a Jamaican variety highly regarded for its lack of bitterness in a mild, intense flavor. It costs from $ 100 per kilogram and for some reason is very popular among the Japanese.

Coffee beans: rating of the best varieties by country of production

1. Brazil is the unsurpassed leader in the quality of coffee beans in the world. This is not surprising, since it produces the most coffee in the world, and the local Arabica is represented by more than 40 different varieties.
2. Guatemalan coffee is not that common, as the size of the country limits harvest options. However, among gourmets there are many who consider coffee beans from Guatemala to be the most delicious at all.
3. Kenya is one of the leaders not only in tea, but also in the coffee industry. Amazingly, Kenyans manage to keep the quality of both products at a high level. Kenyan coffee is distinguished by currant flavor, slight acidity and high quality.
4. Colombia is another region from which the best coffee is exported. Locally sourced beans produce lighter and more fruity coffee drinks than Brazilian or Kenyan Arabica.

There are more than a dozen more countries in the world that produce good and unusual coffee, but the above four is a kind of standard of constant quality. There is a debate among coffee gourmets about the possibility of the presence of Yemeni, Caribbean and Cuban varieties at the top of this rating.

Varieties of coffee beans. Rating of trade marks in Russia

Planting and growing a particular type of coffee does not guarantee that it will yield the best coffee beans. The technology of harvesting and processing is of great importance. Therefore, we can say that some brands have both ground and whole grain products of consistently better quality than others.

All manufacturers listed in the following list offer quality products that meet current standards, so the difference between them is rather arbitrary.

The best coffee varieties in the Russian retail market:

• Jardin. High quality roasted Arabica with excellent aroma and taste.The manufacturer sorts the grain well before packaging, and also offers varieties in different price categories.
• Kimbo. Italian coffee, not very well known among the general consumer. Fans celebrate its wonderful taste without unnecessary bitterness and acidity. The manufacturer sorts the grain in an exemplary manner before shipment and also offers the product in different price segments.
• Gut! It offers customers both robusta and arabica with an enviable varietal variety in both varieties. A consistently high-quality brand, which, unfortunately, is not as common in retail chains as its lovers would like.
• "Live coffee" represents a wide variety of commodity items, in which, as a rule, there are no blends, but only a monosort product. There are varieties with additional aromatization. Good packaging, high-quality roasting and good grain - Live Coffee online store.
• Gaggia. This brand entered the Russian coffee market recently, but immediately gained a good reputation due to its high quality. Despite the modest varietal variety, Gaggia offers coffee with a rich aroma and pleasant taste.
• Malongo. French producer of coffee, primarily intended for espresso. High-quality processing and packaging preserve the deep taste of Arabica and do not allow it to lose its rich aroma during storage.
• Lavazza. One of the best Italian coffee brands in the premium segment. Many Russian gourmets recognize it as the best. A wide product line allows Lavazza to satisfy the tastes of lovers of different coffee, offering both single varieties and blends.
• EvaDia is an Italian manufacturer familiar to those deeply immersed in coffee culture. Has an impeccable reputation but uses only the finest coffees. Therefore, it does not fall into the category of budget brands.
• Italcafe is an Italian coffee brand with exquisite taste and high quality beans. It belongs to the premium segment, but is recognized by gourmets as one of the best varieties.

List: coffee varieties and their characteristics

• Arabica Santos. Brazilian variety with a tart taste, slight bitterness and moderate odor.
• Arabica Medellin. Colombian coffee with a slight sourness and a pleasant sweetish taste.
• Arabica Tarrazu. Costa Rican variety with a nutty flavor, bright aroma and rich mild flavor.
• Arabica Blue Mountain. A premium variety from Jamaica with a strong pleasant aroma and delicate rich taste.
• Arabian Mocco. Yemeni coffee with captivating chocolate notes, wine flavor and sourness.
• Arabica Kenian. Classic Kenyan Arabica is a good coffee with a powerful aroma and deep tart taste.
• Arabica Maysor. Aromatic Indian coffee with wine notes, light sourness and delicate taste.
• Arabica Kilimanjaro or Moshi. The best Tanzanian varieties. Quite sour, but they have an unforgettable aroma.
• Arabica Cona. Cuban coffee grandee with a tart taste, deep aroma and sweetish aftertaste.
• Arabica Java. Java variety of Indonesian coffee. It is difficult to confuse it with others, since the variety has a sweetish smoky aftertaste.
• Arabica Sumatra. As a rule, it is very deeply fried, which is why it gets a sharp, rich taste.
• Arabica Ethiopian Harar. Ethiopian coffee with a strong strong aroma and wine taste, which is slightly currant.
• Robusta Indian Cherry. A popular variety of robusta, memorable for its sourness, decent bitterness, but surprisingly deep aroma.
• Arabica Australia Skyberry. "Young" variety from the green continent, which has already gained great popularity all over the world. It has a mild, slightly tart taste, slightly reminiscent of the Jamaican Blue Mountain.
• Arabica Guatemala Antigua. Bitter coffee from Central America with light citrus and prune aftertaste. The aroma has a chocolate spice.

Strong coffee varieties

Despite the immense popularity of Arabica among gourmets for its gustatory and aromatic depth, Robusta maintains its position in the coffee market quite confidently. The fact is that the strongest coffees are robusta varieties. And the majority of consumers are chasing after strength and caffeine. That is why robusta is always relevant.

Yes, there is more caffeine in robusta than in arabica, but in practice it is difficult to objectively compare them. This product is almost entirely processed into granular or freeze-dried coffee.It is from Robusta that the best varieties of instant coffee are made. In the final product, the percentage of caffeine is naturally lower.

Moreover, extra-energetic restretto can be made from Arabica. When you use 7-9 g of ground grain per 20 ml of water, you will get a drink, the difference between the dose of the substance in which will be minimal, therefore, the effect is almost the same. Therefore, the problem of lack of grain robusta is easily solved by increasing the amount of Arabica per unit of water.

When looking for the best coffees for spirits, consider the following:

1. Robusta Uganda.
2. Monsoon Malabar.
3. Sulawesi Torah.
4. Cubito.
5. Yemen Mocha.
6. Blue Mountain.

Blend. Which coffee to choose for higher strength:

• Death Wish. The strongest coffee blend in the world that you can buy in only one New York coffee shop (or online). The composition is classified, and the caffeine content is one and a half times higher than in espresso. No wonder the name is literally translated as "Suicide Note".
• Espresso IR. A blend of Italian roast available in some Russian stores. It is characterized by a large dose of caffeine and pleasant nutty notes in the smell. May often be sold under the name Italian Espresso.
• Paganini. Another espresso blend available for purchase in Russia. It consists of about a quarter of robusta and is considered one of the strongest coffee blends.
• On supermarket shelves, you should pay attention to such commodity items as Sumatra Mandheling (Jardin), Espresso di Milano, Blaser Opera, Blaser Rosso & Nero, Grande Ristorazine (Lavazza).

Among the varieties of instant coffee, high-quality blends with a natural grain content of at least 18% have the highest strength. Among the assortment available on the shelves of chain stores, one can single out the brands Carte Noire, Egoiste and Bushido Red Katana.

How to choose coffee: what affects the taste

In addition to the form in which to buy coffee, you should pay attention to other factors that make up the taste, aroma and impact of the drink on the body. When choosing coffee beans, which is better and stronger, you can turn to a simple rule - the higher the country of cultivation is in relation to sea level, the softer and richer the taste and aroma of the drink, as a rule. We are talking here about Arabica, since Robusta and Liberica are grown in the flat area.

Before choosing a coffee, you should think about the desired roast character of the beans. A shorter (lighter) roast keeps the product tender and soft without adding bitterness. This product is perfect for coffee drinks with milk, cream, ice cream, etc.

Coffee roasting and influence on taste

Medium roasting makes the beans more bitter and noticeably enhances their smell. This is the most popular choice among drink aficionados as it is well balanced between strength and delicacy.

A long roast, called Italian or French, makes the coffee very bitter, very strong and most aromatic. Such coffee is not to the taste of every coffee lover, since its taste is very bitter.

Grinding is another important parameter, since the cooking time depends on it. There are three grades in total: coarse, medium and fine. The particle size depends on how long the coffee grinder has been processing. Any grade according to this indicator can be achieved at home, if not too lazy to put a lot of effort for the sake of fine-grained ground coffee for a Turk.

Yes, coffee with the smallest particle size is used for brewing in a Turk or cezve. For the French press, on the contrary, it is the largest. A medium grind is suitable for most coffee makers, but can be successfully prepared in other ways as well. After all, the freshness of the product and its original quality are more important to taste.

How to choose ground coffee

Ground coffee

• Decide whether you need a decaffeinated product, or a truly tonic one.
• Examine the composition - ground coffee is often sold as a blended blend. However, this is more often an advantage, since strength and taste are combined.
• Determine the required degree of grind, depending on the purpose of the product, as well as the level of roast.
• Check the packaging for leaks. Ground grains are sold compressed without air inside the package. It is desirable that it be made of multi-layer foil.
• You should not buy for future use - after opening the pack, ground coffee will quickly deteriorate, losing its smell and taste.
• It is better to buy a product with a production date as late as possible.

How to choose coffee beans

• According to the recommendations described above, determine the preferred "homeland" of the grain.
• Examine the label. It contains information about the country of production, the degree of roasting, composition, date of packaging and the period until which the product is usable.
• Check Russian coffee for compliance with GOST.
• Examine the packaging. It must be tight, airtight. There should not be a lot of free air inside the package. It is possible to have a special valve for bleeding the evolved gases.
• The beans should be whole, evenly roasted, and equal in size.

How to choose instant coffee

Instant coffee benefits and harms

• Powdered or freeze-dried coffee must be sold in sealed containers, glass or metal. There should be no cracks, chips or scratches on the container.
• The information about the product must indicate the GOST of production, the date of manufacture and packaging, and the country of origin.
• The shelf life of the product is important.

What coffee to choose for a coffee maker

In general, the design and model of the coffee maker does not affect the rules for choosing coffee for it. In this matter, you should also rely on personal preference. According to personal preferences regarding the strength of the drink, the degree of roast and variety are selected.

A medium grind is best for coffee makers. It is quite versatile and manages to cook well in devices with different processing times. The recommended time for additional infusion after cooking is up to 6 minutes.

To select quality raw materials, you should rely on the advice already given above.

How to choose coffee beans for a coffee machine

Coffee beans for a coffee machine - how to choose

The device, which brews and grinds coffee without human intervention, greatly facilitates the process of preparing a drink. In this case, to say specifically which types of coffee are best suited for a coffee machine is not only incorrect - everyone has different tastes. However, some trends can be described:

• for fragrant - arabica, for strong - robusta;
• the higher the country of cultivation from sea level, the richer the taste and sourness is more pronounced in it;
• to highlight individual flavors, you should only look for mono-varieties of Arabica;
• light roast - for aromatic and delicate drinks, medium - for moderate classics, dark - for "real" bitter coffee.

The taste of coffee drinks strongly depends on the age of the grinding of the beans. Within 15-20 days after processing, they are kept in perfect condition. Up to 2 months is still very good. After 4 months, the product noticeably loses its taste and aroma, so there is no point in hoping for subtle notes.

Learn more about the conditions and shelf life of coffee at home >>

Most espresso machines can brew not only espresso mixes, but regular roasted beans as well. The main thing is not to use seeds with aromatic or flavoring additives, caramelization and other modifications.

Try organic coffee from the world's best producers!

The classification of coffee beans is complex and ambiguous enough to accurately form it. Therefore, the coffee industry has a simplified list of species and varieties based on the most popular ones.

Types of coffee

Types of coffee are a broader concept than types of coffee. They are understood as the variety of coffee trees known in botany and described in the literature.There are about 40 of them and they differ both externally and in the quality of the fruit. There are coffee trees that look more like shrubs, and there are real giants, reaching tens of meters in height.

To obtain beans, mainly 4 types of coffee are used:

• Robusta;
• Arabica;
• Liberica;
• Excels.

The most valuable of these is Arabica. It is cultivated in 50 countries of the world, but in each of the regions it has its own characteristics. This applies to the taste and aroma of the drink prepared from it. It is by the region of cultivation that a coffee variety is determined that belongs to one of the tree species indicated in the list.

Arabica

A small tree up to 6-7 meters in height, which is cut on plantations up to 4 meters for the convenience of harvesting fruits. The grains of this type are oblong, convex, with a rich aroma and sweetish taste. It is high in essential oils and low in caffeine (about 1.5%). If you make coffee from high quality Arabica, it will be sweet and very aromatic.

Arabica is much more expensive than all other types of beans. The reason for this is not so much the taste and aroma as the difficulty in growing it. Trees can only grow on mountain slopes in frost-free regions. In addition, they are very capricious in terms of soil and are susceptible to diseases. The highest grade of Arabica is Brazilian Bourbon Santos. It is used for the manufacture of grain and ground coffee, both in mono varieties and in elite blends. In general, there are about 45 varieties of Arabica in the world, some of which differ greatly in taste and aroma. In the world market, Arabica makes up about 70% of all coffee production.

External differences between Arabica and Robusta

About 5 kg of green beans are obtained from one tree per year, after roasting only 1 kg of finished coffee comes out. The fruits ripen unevenly, after flowering they take about 9-10 months to grow and mature. During this period, the tree requires watering, fertilizing and treatment with pesticides from pests and diseases. The tree propagates by seeds, which further complicates and lengthens the growing cycle.

Robusta

For the first time, trees of this species were discovered in Africa in the Congo basin. Robusta beans contain a lot of caffeine, so the drinks from them are strong.

TEST: Tea or coffee - which suits you best?

Take this test and find out which beverage is best for you.

Start test

Robusta is not used as a single variety, as it has a weak aroma and taste. Bitterness is clearly felt in the prepared drink.

Robusta accounts for about 30% of world production. Growing trees is not difficult. They can withstand prolonged drought and even frost. They can grow in poor soils. In addition, they are very resistant to disease and are not as susceptible to insect infestations. Propagated by cuttings.

Most often, this type of beans is added to arabica mix to give the finished drink a good strength and bitterness, which is liked by many coffee lovers. For the full ripening of robusta fruits, it takes 10-11 months. The best grains are used for blending, smaller and substandard ones - for the production of instant coffee.

Liberica

A type of coffee that grows mainly on the African continent. Its trees reach a height of 10 meters, but do not bear too many fruits. That is why Liberica is not as popular as Arabica and Robusta, although it is resistant to most diseases.

Excels

It is quite widespread in the wild, but it is not grown on plantations that are of economic importance. Trees of this species are very tall, it is difficult to cultivate them, as well as to collect fruits. In addition, the grains themselves do not have bright taste and aroma properties.

Many people think that coffee prices are artificially high. Perhaps this opinion can be applied to some rare exclusive coffees.But given the long production cycle and low yield, the cost of this product is justified.

Coffee varieties

It is almost impossible to say exactly how many varieties of coffee there are. It's not just a fairly wide region of its cultivation. For many years, breeders have worked and continue to work to create high-yielding varieties that are resistant to disease and changing climatic conditions. Many new varieties have been bred, but so far none of them can boast of good yields and high quality grains.

Despite this, there are several varieties that are most widely used in coffee production.

Widespread but high quality Bourbon is grown in the highlands of Brazil

Brazilian Bourbon Santos

It is harvested from young trees in the first 4 years of their fruiting. The taste of the drink, made from Bourbon beans, is very delicate, giving off sweetness and light bitterness with a slight sour aftertaste. It is a unique balance of the three main flavors that are characteristic of good coffee.

Maragodjeep

Grown in Brazil, Guatemala, Mexico and other regions. Trees of this variety produce very large fruits. The taste of the finished drink is sour, very aromatic and sweetish.

Medellin

The finest Colombian coffee. It is grown according to the latest technology and is carefully sorted. The grains of this variety are even, shiny, very fragrant, worthy of the highest ratings from experts.

Colombia Axelso

Another high quality product from Colombia. The drink from the beans is slightly sour, with a delicate fruity-wine aroma.

Colombia grows several really high quality Arabica varieties

Maracaibo

Originally from Venezuela. Gives aromatic grains, the drink of which is distinguished by notes of good dry wine. In terms of quality and taste, it is similar to the best Colombian varieties.

Oksaka

A whole bunch of good Mexican varieties. The taste of the finished drink is distinguished by light vanilla notes with a taste of maple syrup and nuts. It is highly appreciated by gourmets all over the world.

Antigua and Cobano

Two similar Guatemalan coffees. They have medium acidity and high strength. The drink is very aromatic.

El Salvador Jalatenango

Refined coffee. The drink has a slight sweetness, almond and cocoa flavor, and smells like flowers. One of the most aromatic varieties. Grown from locally adapted Brazilian Santos.

Ethiopia Mocha

A variety known for its chocolate and fruity notes. Very gentle and light as it contains little caffeine. It is the first African Arabica variety to be exported to Europe.

Yemen Moha

One of the most versatile products in terms of taste and aroma. For its striking characteristics, it is not used in monosorts, only in mixtures.

As you can see, the names of coffee varieties primarily reflect the region of their cultivation. In addition, the finished grains have certain taste and aroma properties that can be distinguished by connoisseurs of the product. Experts in this field know how to correctly combine different varieties in order to obtain good mixtures that will win their customers and will be the market leaders for many years. The composition of the majority of coffee blends from world manufacturers is kept in strict confidence and is a trade secret.

Growing regions

The assortment of coffee on the world market is really very wide. These are Arabic coffee, products from Africa, Vietnam, Jamaica. Brazil and Colombia have been considered the undisputed leaders in the market for many decades. In these countries, vast territories are occupied by plantations of Arabica and Robusta, and grain exports are the main income of the state and its population.

Vietnamese coffee and the way it is brewed is gaining popularity in Europe

More than 50 countries around the world are engaged in the cultivation of the coffee tree. But the most important manufacturer of this finished product is Italy.Italian coffee is judged by its main drink - strong, aromatic and invigorating espresso. Many Italian brands have created a variety of special espresso blends so that every hobbyist can make a delicious drink at home.

In addition, among the coffee drinks, for which special blends are created, latte and cappuccino stand out, not as strong as the ubiquitous espresso, but very tasty and original in terms of serving.

Elite and rare varieties

Elite varieties are not just rare and expensive. They are distinguished by an unforgettable exotic taste and aroma. In addition, they are characterized by the stability of the main characteristics. They cannot be called basic, as their production is too limited. Lots of such a product are usually purchased on an ongoing basis by the same customers.

What are the varieties of elite coffee? The best ones are described below.

Coffee from Jamaica is a noble drink, the taste of which cannot be confused with any other.

Jamaica Blue Mountain is one of the leaders among elite varieties. The grains of this variety have a blue-turquoise hue. The grains are very aromatic, giving the drink a nutty flavor. The drink is too multifaceted in terms of aftertaste, has good acidity. Due to the fact that the bulk of this rare coffee is purchased by Japan, it is impossible for an ordinary coffee lover to purchase it on the market.

Kopi Luwak is considered one of the most expensive. Manufactured in Indonesia. A local rodent, nicknamed the luwak, is directly involved in its production. He eats ripe coffee fruits, and partially digested coffee beans are extracted from his feces, which are roasted and ground to prepare a drink for real gourmets.

Old Java is the so-called aged coffee. It is obtained after 6 years of storage of grains under certain conditions. The drink obtained from them has a thick consistency and an unusual aroma.

Coffee varieties are a very broad concept. It is difficult to describe their exact number, but we managed to describe the majority of those on the market in this article.

The classification of coffee varieties is so complicated that only specialists can know about all the nuances.

And for them everything is important: from what type of tree the grains were harvested, what processing and roasting they were subjected to, from which country they were exported.

Is this information necessary for the average lover of an invigorating drink? Perhaps yes.

It helps to shape the taste, encourages you to find and try new varieties, to make pleasant discoveries for yourself.

Coffee varieties: characteristics and varieties

The coffee world owes its diversity to two main factors - the person who has shown miracles of fantasy in this area in recent years, and, of course, nature.

Judge for yourself: 50 countries of the world grow arabica and for each exporter it is special, depending on the type of soil that nurtured the trees, and the climatic conditions in which the coffee beans ripened.

What country is the birthplace of coffee and how it grows, we told here. Read about caring for a potted Arabica coffee plant here.

By type of coffee tree

About a hundred species of coffee trees exist in the world, but only four are suitable for growing beans: the well-known arabica and robusta (they account for 98% of the coffee produced), as well as quite rare and far from well-known excels (or excelsia) and liberica.

The first two: a separate article is devoted to their features, similarities and differences between Robusta and Arabica.

Liberica, which occupies the honorable third place in terms of grain production, is hardly known to anyone.

This coffee can be purchased only in Africa, while natural raw materials have such a bitter taste that it is practically not used in its pure form, but is used only as additives.

Excelsa is also found mainly in the form of additives, but for a different reason - this coffee is extremely rare.

Single plantings have no industrial value, and even a small harvest is very laborious - the height of the trees is from 15 to 20 m.

Excels grains are added to elite coffee varieties (for example, soft Colombian coffee) to enhance the aroma and intensify the taste.

The plant itself is actively used by breeders to create new varieties.

The birthplace of excelsa is Congo, but today this coffee is cultivated in the Philippines, Kenya and Venezuela, facing, however, a lot of difficulties.

The soil, for example, must contain a huge list of organic elements and be more moist than is required for other coffee trees - otherwise the plantings will simply die.

In addition to the listed types of coffee trees, a plant called "maragojeep" deserves mention. This is a type of Arabica, which many experts distinguish into a separate group. We told you more about the Maragogype coffee here.

Grown in Mexico, Brazil, Nicaragua. It has larger grains than classical arabica, in the finished drink it is surprisingly aromatic, with a feeling of smoke and a floral-fruity aftertaste.

What are the best coffee makers for home coffee to choose? Description of models and reviews about them - in this material.

Do you know where there is more caffeine in tea or coffee? Our publication will tell you the answer to the question.

By the type of coffee beans

This type of classification is directly related to the definition of the grade of coffee. The main indicator is the size of the grains. Producing countries usually include this characteristic in their product descriptions.

Colombian grains can be recognized as Supremo (large grains) and Excelso (medium sized). And on the Indonesian product, the markings are the same as on clothes: L, M, S - large, medium and small.

By the way, a small size for coffee beans is not always an indicator of poor quality. Experts cite as an example the Peaberry variety, whose grains are no larger than a pea, ripen at the very ends of the branches, and are surprisingly fragrant.

On the international market, the following classification applies:

• mild - the group is represented by the best varieties of Arabica obtained from high-altitude plantations;
   
• the Brazilian type of grain is of a lower quality than the milds harvested from plain plantations;
   
• robusta - combines a large number of varieties, occupying a huge segment of the affordable coffee market.
   

By the method of their processing

Methods of primary processing of grains are wet and dry. The first option provides high quality raw materials, but is considered quite expensive.

The fruit of the coffee tree is placed in machines in which the beans are separated from the pulp and washed. A kind of sorting takes place: large grains sink to the bottom of special containers, and unripe grains or those with any defects float up.

This step is followed by fermentation, and the result is smooth, shiny grains.

The dry method is a method that was used many centuries ago. In this case, they rely on the sun - it dries the fruits laid out in even layers, after which the grains are easily separated from the shells and any impurities.

Coffee is considered the best if high-quality manual processing of the beans has been carried out.

It can be European (European preparation) - about 8 defects are removed from 300 g of grains, and American (American preparation) - an average of 23 defects are removed from the same volume of raw materials.

By the quality of the grains

There are no universal approaches to this issue. Here is perhaps the most common labeling option on the coffee market:

• A - indicates a product of the highest quality;
   
• B - medium quality coffee;
   
• С - products of the lowest quality.
   

Such a classification is also possible:

• AA is the best quality;
   
• AB is good;
   
• BA - average;
   
• BB - low.
   

The labeling sometimes takes into account characteristics such as the hardness of the grain (SHB - very hard, HB - hard) and the conditions in which the coffee trees grew (SHG - high in the mountains, VG and CS - in the plains).

By country of production

Remember Mikhail Bulgakov: "Which country do you prefer wine at this time of the day?" Coffee, just like grapes, will differ significantly in its taste if it is African, Cuban, Arabic, Indian, Turkish or any other.

On the "territorial basis", the specialists formed 3 large groups. The first (African) included coffee raw materials from Ethiopia, Kenya, Guinea and Zambia.

The second (Asian) is represented by Vietnam, India, Indonesia and Yemen. In the third (American) - products from Brazil, Cuba, Costa Rica, Colombia.

Let's tell you more about the products of individual countries:

• beans from Colombia represent 15% of all products of the international coffee market, its main varieties are Colombia, Pico (with pine notes), Supremo;
   
• Brazil is represented on the world market by four dozen varieties of local Arabica;
   
• Guatemala is famous for varieties that are characterized by astringency and richness of taste, usually they are sour, and sometimes - with a feeling of haze ("Antigua volcanic");
   
• Costa Rica supplies the market mainly soft varieties with a low caffeine content (the result of growing on special, volcanic soils), and a nutty flavor;
   
• Puerto Rico is famous for the coffee of the same name with the name of the country, which is recognized as the best among the "neighbors" in the American group;
   
• Tanzania produces an unusual variety "Tanzanian Southern Berry" with the taste of whiskey (or brandy), apricot and almond; the cooled drink has a jasmine aroma;
   
• Jamaica - suppliers of the elite variety "Blue Mountain" transport coffee beans in barrels, in which rum was previously stored, and complement the aromas of coffee with alcoholic ones; our review of the most expensive coffee in the world can be found here;
   
• Yemen - famous for the Arabien Mocco variety, which combines the tastes of chocolate and expensive wine, lots of this coffee enter the market in extremely limited quantities; you can learn more about what mocha is in this material;
   
• Zambia - the best coffee of the entire assortment that Africa brings to the world market, is born here, this is “Zambia AA Lupili”, it has herbal, bitter, savannah aromas, orange and caramel flavors, however, due to instability of weather conditions grain harvest is not stable, therefore, it is practically not offered for export;
   
• Zimbabwe - the most "promoted" local variety is called "Zimbabwe AA Salimba", the exquisite taste is emphasized by a rare pepper for coffee, it is supplied to the world markets in very limited quantities;
   
• Kenya - the main varieties (Kenya AA Ruiruiru and AB Ruiruiru) give an extremely strong coffee with an unusual bread taste, aromas of berries, spices, citrus fruits and good tobacco; in the markets, grains are usually sold unroasted, since roasting (most fully revealing the flavor palette ) "Works" only for 12 hours, then the aromas of coffee fade;
   
• Ethiopia - the best Ethiopian variety Harrar is born high in the mountains, small peasant farms are engaged in its production, the drink has a spicy, slightly wine taste;
   
• Ecuador produces rare varieties of coffee, including Galapagos, without the use of any chemicals (herbicides and pesticides) in agricultural technology;
   
• Indonesia - a large percentage of the coffee produced in the country is inexpensive robusta, but more valuable goods are also exported - Ancola, Mountain, Gaio, Lintong;
   
• Venezuela - the highest grade of quality is assigned to the local coffee Maracaibo and Merida, the first has aromas of dry wine, the second leaves a feeling of sweetness;
   
• Peru produces its products only with the help of high-quality wet processing of grains, the Chachamayo and Cusco varieties resemble cinnamon and apple in their aromas;
   
• Mexico offers the market Altura with chocolate-nut notes;
   
• Vietnam is famous for its exclusive Kuli coffee, which includes hand-selected Robusta and Arabica beans, this Vietnamese coffee is classified as a premium class, it is a rarity on the market;
   
• France (or rather, its African province located in the Indian Ocean on Reunion Island) exports the Bourbon variety with a refined buttery taste.
   

If you are interested in how to cook cocoa powder in milk, be sure to read our publication.

Why does coffee make you sleepy? Look for the answer to the question in this article.

You can find a lot of useful information about Julius Meinl coffee here:

By fortress

Some varieties of coffee are very strong. Among them:

• Yemen Mocha;
   
• Robusta Uganda;
   
• Cubito;
   
• Sulawesi Toraya.
   

Fans of "stronger coffee" should pay attention to blends:

• Death Wish (translated into Russian - "suicide note") - the caffeine content in the drink is twice as high as in espresso, the composition of the blend is kept secret by the manufacturers;
   
• Espresso IR - is marketed under the name "Italian Espresso";
   
• Paganini - the fourth part of the composition is strong robusta.
   

By degree of roast

The nature of the roast can greatly affect the quality of the future drink. There are several ways to do this:

• Scandinavian - the lightest roast, in which the beans remain light;
   
• Viennese - the grains become brown with red shades, oily drops form on their surface;
   
• French - the beans turn almost black;
   
• Italian - the grains turn black, and the taste of the drink has burnt notes.
   

The types of roasting are selected depending on the purpose for which the beans are intended.

If you need a light drink to which milk or ice cream is added, then you need to choose a light roast; if you like a light bitterness, "Greek" options for preparing a drink in a Turk, choose a medium degree of roast; well, long-term gives the drink a special strength and bitterness, for many coffee lovers this is the most delicious drink.

According to the age

Many manufacturers indicate the harvest time in the label:

• new crap - fresh, just harvested crop;
   
• old crap - last year's collection;
   
• mature or old - grains are aged for years so that they acquire a "smoky" aroma;
   
• vintage - coffee of 10 years (or more) aging, thick, practically without acidity.
   

List of popular coffees with names

A similar list compiled by different specialists may be subjective, nevertheless, all of the listed varieties are in demand on the coffee market today:

• Typika, Carrar, Yergacheff Aramo (Ethiopia);
   
• Mame, Ixelso (Colombia);
   
• Caturra, Santos (Brazil);
   
• Tarazu (Costa Rica);
   
• Mysore, Missor (India);
   
• Eyey (Kenya);
   
• Java, Mandelin (Indonesia);
   
• Maracaibo (Venezuela);
   
• Piabern (Tanzania).
   

Given the huge variety of coffee trees, it is difficult to classify plants. Of the impressive list of culinary coffee trees, only five are of value. The grains of these plants, grown all over the world, are used to make coffee drinks.

Varieties

It should be noted right away that types of coffee and varieties of coffee are two different concepts. Kinds of coffee are varieties of plants, and varieties represent the entire range of coffees on the market. For the preparation of aromatic drinks, grains of several botanical tree species are used. What types of coffee are there:

• Arabica

This species is called Coffea Arabica or Arabian coffee tree. This is the most popular type of plant, the grains have a deep complex bouquet of taste and aroma.

The plant is quite capricious, it requires certain climatic conditions for growing - mountain plateaus or the slopes of volcanoes. It prefers a climate with sharp temperature changes between day and night. The most serious enemy of Arabica is winter frosts. The annual harvest that can be obtained from one plant is 5 kg, from this amount no more than 1 kg of natural coffee beans is obtained.

Unlike other types of Arabica beans, it is longer and smoother, it contains less caffeine, and the finished drink has a pleasant sourness.One of the stages of crop preparation is water treatment. Arabica is most often used as a mono-variety.

Note: Arabica varieties, and there are approximately 50 of them, make up 70% of the total coffee produced in the world.

• Robusta

The tree Canefora Robusta or Coffea Canephora was first discovered in Africa, on the coast of the Congo. A distinctive feature of the beans is the high content of caffeine, which gives the characteristic bitterness. That is why the product is suitable for the preparation of fairly strong coffee blends. From the point of view of culinary art, robusta is less valuable than arabica, therefore, the volume of production of this type of beans does not exceed 30%.

Robusta trees prefer a tropical climate, the main cultivation area is East and Central Africa, Brazil.

The trees do not bloom as often as the Arabica, and the fruit takes 10 months to ripen. The crop is processed dry, without using water. The grains are small in size and have characteristic specks on both sides of the dividing groove.

Note: Robusta is not used as a single variety, but is a component of coffee blends. The best robusta varieties are produced in Uganda and Zaire.

• Maragodjeep

The Arabica variety is distinguished by its large grain size, with a sharp taste and a characteristic smoky aftertaste, with a pleasant aftertaste with floral and fruity notes. The main cultivation areas are Brazil, Mexico and Nicaragua.

• Liberica

Among professionals, the plant is known as the Liberian coffee tree or Coffea Liberica. Despite the fact that this type of coffee is considered the third most important in the world, the product is practically not exported, but is used mainly in the regions where it is grown. This selectivity is due to the incredible whimsy of the tree. Trees are grown primarily on the African continent.

The taste features of Liberica are a pungent, bitter taste, which is why this type is not used to create coffee drinks from pure beans - it is added as an exquisite note in mixtures. Liberica gives the mixture a strong aroma that is even more intense in this species than in Arabica.

• Excelsa

This is the rarest type of coffee, the second name is Tall, since plants in natural conditions can grow up to 20 meters.

Note: "Mild Colombian" is recognized as the best variety of excelsa in the world for its unsurpassed qualities - rich taste, the highest quality of grains and rich aroma. The beans of this type of coffee are harvested by hand, each stage of processing and production of natural raw materials for the preparation of the drink is carefully controlled.

Coffee classification

It is very difficult to say with complete certainty how many varieties of coffee there are in the world today. The assortment of coffee is wide, because the product is classified according to many criteria, respectively, the beans differ in taste, aroma intensity and price. Coffee bean names are determined by the following criteria:

• Country of Origin;
• by the name of the port from where the product is transported;
• by the type of tree;
• by the name of the plantation where the trees are grown;
• by the name of a specific geographical point where the plants are grown;
• in accordance with the international classification;
• commercial name.

Grain quality classification

• elite coffees - marked AA and A;
• good coffee - AB marking;
• grains of average quality - marking B and BA;
• grains of poor quality - marking BB and C.

Geographical classification

• grains from the highlands - SHG (Striktly High Grown);
• grains grown in the foothills - HG (High Grown);
• grains grown on flat terrain - CS (Central Standard);
• very hard grains - SHB (Strictly Hard Bean);
• hard grains - HB (Hard Bean).

Grain processing classification

• AP (American preparation) - preparation according to the American method - no more than 23 defects are removed from every 300 grams of raw materials;
• EP (European preparation) - preparation according to the European method - no more than 8 defects are removed from every 300 grams of raw materials.

Grinding classification

If you choose ready-to-brew coffee powder, it is important to choose the right product in accordance with the recipe. There are several degrees of grinding of the grains.

Rude	Coarse grind	Used for cooking in a piston type coffee maker	6 to 8 minutes
Average	Medium grind	Coffee of this grinding is considered universal, the raw material is suitable for making any drinks and by any means	4 to 6 minutes
Thin	Fine grind	Used in filter coffee makers	1 to 4 minutes
Thin espresso	Fine espresso grind	Used in espresso coffee makers	No more than 4 minutes
Powdery	Pulverized	This grind is suitable for preparing Turkish coffee.	7 to 10 minutes

The most popular coffees in the world

• Australian coffee

The most popular is Arabica Australia Skyberry. This variety appeared in the world relatively recently, but has already won the love of gourmets all over the world, because its qualities are in many ways reminiscent of the favorite, expensive drink of the British royal family - the Jamaican Blue Mountain. Taste features - mild taste with a tart note.

• Asian coffee

Arabica Yemen Mocha Mattari

For many centuries, spices, incense and a special kind of coffee - mocha mattari were considered the real wealth of Yemen. The name of the product comes from the area where the plants are grown. It was the mocha variety that first appeared on the territory of Russia and European monarchs drank it with pleasure, for which the drink began to be called "the coffee of lords". The drink has a unique taste - mocha can be easily recognized by its slight acidity, pleasant chocolate aftertaste. This is one of the most popular mono coffee varieties.

Robusta India Cherry

This robusta variety has an incredibly rich aroma and a rather bitter taste with a slight sourness. It is not used as a monosort but is often added to coffee blends.

Note: such varieties are very popular - Arabica India Monsund Malabar, the most expensive coffee is Indonesia Kopi Luwak arabica, another variation of the famous Blue Mountain - Papua New Guinea RV arabica.

• South America Coffee

Arabica Brazil Santos

The drink has a rich, rather strong taste with a slight sourness and spice flavor. If you do not like exotic, but prefer classic coffee, choose this variety.

Arabica Colombia Supremo

The name means gorgeous. The drink fully justifies its title - delicate, velvety taste, slightly sweet with a slight wine acidity.

• Central America Coffee

Arabica Guatemala Maragogype

It has a pungent taste and a slightly smoky aroma. The drink is appreciated for its richness and rich flavor bouquet with floral and fruity notes.

Arabica Guatemala Antigua

Differs in characteristic bitterness and notes of prunes, light aftertaste, citrus with spicy chocolate notes. This variety is chosen by gourmets from different continents.

• African coffee

The most popular are the following varieties:

1. Arabica Burundi AA;
2. Arabica Kenya;
3. Arabica Ethiopia Sidamo.

Considering that coffee is grown on many continents, it is safe to say - how many tastes, there are so many varieties of this magnificent drink.

We advise you to read about the cultivation and varieties of Colombian coffee, as well as in more detail about the differences between Arabica and Robusta.