Best Arabica

For centuries, coffee has remained the favorite drink of mankind. The homeland of coffee trees is Ethiopia, Africa, but later they spread throughout the world. Moreover, grains are one of the main products of world trade, second only to oil. The main volume of coffee is produced by hot tropical countries: Brazil, Colombia and Vietnam, but today coffee plantations can also be found in Australia or China, as well as, surprisingly, in some European countries. Trees that require special care are grown by experienced specialists in their field in certain soils, and coffee berries, when ripe, are harvested by hand. Later, they make such a beloved drink, without a cup of which many cannot imagine the beginning of a new day.

Arabica coffee: main characteristics and growing regions

Arabica and robusta ... you see these words all the time when you buy or order a cup of coffee in a cafe. It is no secret that they represent the names of two main varieties. So what's the difference? Arabica coffee is more expensive and has a subtle, sweet, but at the same time quite intense aroma. The smell can have hints of caramel, honey, spice or fruit. The trees on which Arabica coffee is grown are very capricious and require special soil, air humidity and specific climatic conditions. The best Arabica coffees come from Brazil, Costa Rica, Colombia, Guatemala, Kenya and Ethiopia.

Robusta coffee

In contrast to the aristocratic refinement of Arabica, the Robusta variety has a more bitter, so to speak "earthy" taste with a woody, slightly astringent undertone. In general, Robusta has much less aroma characteristics than Arabica coffee. That is why this variety is not particularly represented on the market, although it is quite cheap. Robusta trees are much less capricious than their species counterparts, they do not require any specific growing conditions, are frost-resistant and widespread. As a rule, well-known cafes and restaurants do not offer their visitors this type of coffee.

How to choose the best Arabica coffee

Please note, not all Arabica coffees are created equal. They, too, can be grown in inappropriate conditions, which undoubtedly affect the taste of the drink (as we remember, coffee trees are very capricious), harvested at the wrong time of ripening, are prone to improper storage or roasting. Therefore, the words "this is Arabica" do not yet mean that you will get high-quality aromatic coffee from the beans. When choosing beans, first of all pay attention to their aroma: coffee should not smell of burnt beans. If this is the case, then there were gross violations in the roasting: they must be dry, without visible changes or damage. Also look at the country of manufacture: today Brazil and other Central American countries supply the best Arabica to the world market. Also one of the determining factors is the price, which on average starts from $ 50 per kilogram of good coffee. And the most refined and expensive varieties today are Jamaican Blue Mountain, Tarrazú, Colombian Supremo, Costa Rica, Guatemalan Antigua and some others.

Arabica coffee - care, storage and roasting

Gourmets should also understand how to roast coffee, because this has a significant effect on its taste characteristics. For example, a medium roast coffee will give you a clean, sweet aroma with a nutty flavor. But the same grains with maximum roasting will give a more pronounced smell with inclusions of spices, citrus fruits and chocolate. The nuances of the shades, as a rule, depend on the particular type of coffee. Let me remind you once again that coffee beans should never have a burnt smell.
It is best to store Arabica coffee beans in a hermetically sealed jar, in a dry and dark place. Make sure that moisture does not get inside. It is better to take out each new portion with a special spoon, which can be put inside the container. And then, after grinding the aromatic beans and making coffee to your liking - espresso, latte, or Turkish - you will receive a fragrant drink that will help you to cheer up at the beginning of a new day.

Of all the varieties of coffee trees, Arabica is the most in demand. All kinds of drinks and different types of coffee are made from its seeds. Arabica plantations provide up to 70% of the world's coffee reserves every year. Being the most favorite and widespread drink of the population of our planet, arabica is one of the most expensive types of coffee. This is due to the fact that the cultivation of Arabica, which is sensitive to the effects of insects and pests, requires large expenditures for the purchase of fertilizers and insecticides. Arabica: about cultivation and distribution

In its historical homeland - in the river lowlands of the Kafa province in southwestern Ethiopia - at an altitude of 2 km above sea level, there are still wild thickets of this plant.

At the end of the 19th century, many farmers were forced to abandon the cultivation of Arabica due to its many diseases, preferring other crops. At that moment, Indonesia began to grow the Congolese robusta coffee tree, which had not only a high yield, but also an amazing resistance to diseases, but the drink made from it was of poor quality.

Until the middle of the 20th century, Arabica breeders worked in three directions, trying to adapt the plant to grow in local conditions, simultaneously increasing its yield and improving the quality of the drink. Two decades later, breeders in many countries have adopted a program to help increase the disease resistance of Arabica beans.

The tropical climate of Africa and Asia is most comfortable for Arabica. To facilitate harvesting, the plants are pruned to 2-3 meters (in the wild, it can stretch up to six meters). Arabica plantations are best placed in the mountainous tropics (optimal altitude 900-2100 meters above sea level) with regular abundant rainfall and an average temperature range of 15 to 24 degrees Celsius. The main condition for successful cultivation is the complete absence of the threat of frost.

Since the substrate for Arabica cultivation must be fertile, saturated with minerals, it is regularly fertilized throughout the year. Given the high sensitivity of Arabica to diseases, many fungicides and pesticides are systematically used to prevent them.

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Blooming Arabica is incredibly good: the bright green gloss of the leaves contrasts with the gray bark and whiteness of the fragrant flowers. On the tree, they constantly coexist with fruits - purple or red berries. There are two small grains inside them. Peeled off, they are marketed both raw and fried. Harvesting on plantations has its own specifics. Since fruit setting occurs throughout the year (it takes from six months to 8 months to ripen), fruits, ovaries, and flowers coexist on the branches at the same time. Under these conditions, mechanized harvesting is simply impossible.That is why in most states that cultivate Arabica, ripe fruits are harvested either by hand or shaken off on special mats. The only exception is Brazil, whose climatic conditions contribute to the simultaneous ripening of all fruits: there harvesting is mechanized.

The collected coffee berries are immediately processed, separating them from the cornea. On plantations, this is done either wet or dry. Depending on this, Arabica is "dry", "completely washed" and "half washed". The basis for choosing a method for processing fruits is the availability of water at the point of their collection. The quality of processing is also influenced by whether the plantations have the appropriate equipment. Historically, Brazilian and Ethiopian Arabica beans are dry processed. On the plantations of other states, they prefer to resort to the wet method.

Arabica beans contain: up to 2% caffeine, 18% aromatic oils, 12% fat, 13% protein, 8% sugar. Roasting the beans reduces the caffeine content by up to 1.2% and the sugar content by up to 3%. The caffeine content of Arabica beans is in direct proportion to the geographic location of the area in which they were grown. This characteristic can be influenced by: altitude, proximity to the equator, the chemical composition of the soil. Thus, the amount of caffeine in a drink made from beans grown in highlands is two times less than in coffee made from "plain" Arabica. This knowledge can help you when choosing coffee beans. To create a light tonic effect, “mountain” arabica is suitable; for a more effective stimulating effect, it is better to choose arabica grown in the valleys.

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Arabica is traded through a very large coffee exchange based in New York. This is a tribute to the tradition established back in 1882. It was then that the New York Coffee Exchange set its first pricing for this product. The pound became the weighting unit for the Arabica trade. The storage places for Arabica coffee are ancient port cities: Trieste, Amsterdam, Bremen, Hamburg, Rotterdam, London. Arabica is the best choice for those coffee connoisseurs who seek to minimize the effect of caffeine on the functioning of the heart muscle.

Which Arabica is Better?

Brazilian

Brazil is the main supplier of Arabica. While a decent product, Brazilian Arabica is not an expensive elite variety. It is in demand among people who are not coffee gourmets and who value this drink for its democratic prices.

Venezuelan

Not the highest quality product. The taste of a ready-made drink made from this type of coffee will not delight anyone, although it is still suitable for everyday use.

Vietnamese

Specializing in robusta, Vietnam does not grow too much Arabica. There are many contradictions in the views on the taste and quality of this product. Vietnamese arabica coffee sold in Russian supermarkets is not of high quality, but reviews of Vietnamese coffee made by many tourists who have visited this country are full of rave reviews. Most likely, the freshness factor of the roast of coffee beans is of paramount importance.

Guatemalan

Produced in large quantities, the Guatemalan Arabica varieties are of good quality. The drink made from these grains is distinguished by its strength and special aroma.

Zambian

The best Arabica varieties of the African region are grown in this country, but weather conditions do not always contribute to obtaining high-quality beans. Treasured by its reputation, the state does not supply the foreign market with the harvest of an unsuccessful year, so it is almost impossible to buy low-quality Zambian arabica in a supermarket. Seeing it on the counter - buy without thinking too much: it does not go on sale often.

Zimbabwean

The coffee grown in this African state does not have a special quality.The only exception is one of its varieties - Zimbabwe AA Salimba. Distinctive features of its taste are: rich aroma, slight acidity and fruity taste with bitterness. Unfortunately, due to the lack of access to the sea, Zimbabwe is forced to transport its Arabica through other countries, which often ends up in damage to the valuable cargo.

Indian

Arabica of the Mysore variety, the unique features of which are: wine acidity, pleasant taste and pronounced aroma, should certainly be appreciated.

Indonesian

Indonesia is home to many famous varieties. The grains grown on different islands have a completely different taste and, of course, are of the highest quality.

Yemeni

Here they grow coffee of the very famous and incredibly popular Arabien Mokko variety. The appearance of the beans - heterogeneous, with a lot of debris - should not be off-putting, as they make a great chocolate-flavored drink.

Kenyan

Perhaps the best Arabica in the world. The best known variety is Kenya Ruiruiru, sold only raw. Its real taste is revealed only after frying. A few hours later, there will be no trace of its scent.

Colombian

Top quality coffee of the highest quality, the beans of which are matched one to one. The inscription "supremo" on the package indicates the highest grade, "extra" - a lower rank, but also very worthy, "excelso" - a blend of the first two grades.

Arabica coffee, or rather the fruit of the Arabian coffee tree, is not only the most common type, but also the most unsurpassed of all existing drinks under the general brand “coffee”.

A bit of history and geography

It is believed that the homeland, or rather the place where this wild bush was first discovered, is the southwest Ethiopia... By and large, this species can be attributed to a shrub relatively, because the height of a coffee tree can reach 10 meters. That is why, on modern plantations, the bushes are constantly pruned to facilitate harvesting.

The plant itself does not tolerate heat well and grows well and bears fruit only on high-mountain plantations (Indonesia, Brazil, India, etc.) with an altitude of at least 1500 meters above sea level. Moreover, precipitation is desirable at least 1300 mm per year. Is the plant moody? May be. But all this is compensated by the unsurpassed taste that distinguishes Arabica from all its competitors, including Robusta.

Climatic "capriciousness" resulted in a beautiful view of the tree itself. Strong bright green leaves during flowering are literally buried in the inflorescences of future grains, which smell like roses. When the fruits appear, they are reliably protected by a double parchment mantle (plus an exocarp-outer fruit clump), which allows grains to ripen for 8 months or more.

So the mountainous climate, sufficient rainfall, varietal protection from diseases and pests, low caffeine content, made Arabica Prima a variety over all other types of coffee series, including Robust, Excels and Liberic.

The difference between Arabica coffee and Robusta is one more thing: the peculiarity of harvesting. As already mentioned, the grains ripen for about 8 months, but are tied throughout the year. This means that fruits and flowers and ovaries are present on the same tree at the same time, which means that mechanized harvesting is not suitable here (except for Brazil with its unique climate). Therefore, ripe fruits have to be collected manually or by ordinary shaking off on special tents, which is clearly the price of the final product. does not decrease.

If we talk about the taste component of Arabica coffee, then it is also due to the following ratio: aromatic oils - 18%, caffeine - no more than 1.5%. And as a result, the coffee made from this grain is slightly sweet with a small amount of sourness.

Comparison of types of Arabica and Robusta

	ARABICA	ROBUSTA
Homeland of the type of coffee	Ethiopia (highly likely)	Central Africa
Where and when was the first cultivation of the species	Arabian Peninsula (presumably Yemen), 14th century.	1870 - Congo
Tree height	Up to 10 meters	Up to 13 meters
Comfortable cultivation above sea level	1200 - 2500 m	200 - 900 m
Favorable ripening temperature	+ 16 ... + 24 * С	+ 24 ... + 30 * С
Pest and disease resistance	Lower	Higher
The yield of the species	Lower	Higher
The most famous varieties	Typika, Mocha, Bourbon	Nana, Kouilou

Arabica and Robusta - the difference in geography of distribution

A - Arabica. R - Robusta. M - mixed varieties

Arabica coffee varieties

In principle, the description of Arabica varieties can be limited to two brands: Typika, Bourbon... These are the best Arabica coffees. They are the most demanded for their taste. In fact, there are more than 50 varieties of this species. Let's describe the main ones.

• Yellow Bourbon. This is perhaps the most famous Arabica variety and quite rare. Its uniqueness lies in the fact that having a thin exocarp (outer fruit layer), the grains, when ripening, dry directly on the branches, as a result of which we have an unusually balanced taste with a barely noticeable acidity.
• Arabica Jamaica Dlu Mountain. Also a rare variety, as it grows only in three districts. Its main feature is the combination of astringency, moderate sweetness and slightly noticeable nutty flavor with a slight acidity. It is also remembered for its magnificent aroma.
• Arabica Nepal Everest Organic. This is for real exclusive variety... The plantation itself was founded relatively recently - 1994, but thanks to the special climate of Nepal, we can enjoy a fragrant drink with a slight sourness and moderate astringency, turning into a long and pleasant aftertaste.
• Arabica Sumatra. Indenisian variety, which, thanks to the “dry” way of processing, has acquired a very strong and even slightly bready taste.
• Arabica Kopi Luwak. This variety was given to us by Sumatra and Java. The harvesting process itself is very unusual, in which the main chain is musang animal (in the local dialect - Luwak). When a rodent eats grain, it processes it with civet, which is contained in its stomach, and then naturally gives it to the pickers. Thanks to this gastric enzyme, the coffee tastes like chocolate with an unusual caramel shade.
• Arabica Brazil Santos. There was a time when this variety was not very popular in the world. There are several reasons for this: coffee is slightly bitter, has astringent properties, and the aroma is not very pronounced. But year after year, the variety is gaining more and more fans, and now Santos coffee has won a third of the world market. Brazil also gave us such varieties as Parana, Minas and, to a lesser extent, the Rio variety, which, due to the high iodine content in the soil, has a medicinal tint.
• Arabica India Plantation. The Indian land gave Karnataka and Mysore coffee. Indian flora is known for its divine aromas, which could not but be transmitted to the local Arabica. But not all varieties of Indian coffee have a moderate acidity and mild taste. Strong and rich varieties such as Malabar, Nilgiris, Telicherry. As for the method of collection and storage, it is unique and has the name “Munsuning”. As you know, it rains in India from late spring to mid-summer. And these monsoons saturate the grain with moisture, which is stored under large canopies. Further, packed in special bags, coffee is periodically poured and transferred from place to place within 2 months.
• Arabica Ethiopia Sidamo. What kind of coffee can the founder of this wonderful drink have? Certainly unique in its taste! It is subtlety and tenderness, velvety and wonderful aroma, excellent aftertaste. In Ethiopia, Arabica varieties are named according to the areas where they grow: Sidamo, Jimma, Mokko-Style, Harrar. The latter coffee is very strong and rich in aroma.
• Arabica Costa Rica. The main highlight of this type is the presence of a hard shell in the grain, which allows high-thermal processing, in which it not only does not lose its best qualities, but also acquires an enchanting aroma, pungent and piquant taste. Also in Costa Rica Hot coffee... This is how the locals named the Tarrazu variety for its strong aroma and rich chocolate flavor.
• Arabica Peru Supremo. Prized by connoisseurs and connoisseurs of everything “organic”, as it is grown without chemicals. And if we add to this the high-altitude climate, then we get a drink with a light fruity flavor, delicate and delicately light.
• Arabica Maragodjeep. This variety is named after one of the areas of Guatemala, where it is still cultivated. The Maragodzhip variety also grows in Nicaragua and Mexico. A distinctive feature is the huge grain size, which gives a good strength, decent aroma and astringent aftertaste. It should be noted that the grains belong to non-selective, so-called pure varieties, which are very much appreciated by connoisseurs.
• Arabica Dominican Republic. The islands where coffee grows are washed by the waters of the Caribbean Sea and the Atlantic Ocean. Humidity and increased acidity of the plantations gave the drink a special citrus taste and moderate acidity.
• Arabica Hawaii Kona. As known Hawaii is of volcanic origin, which could not but affect the characteristics of the drink. There is a delicate taste, delicate acidity with the presence of citrus aromas.
• Arabica Colombia Excelso. Colombian coffee is interesting in its own way, as a product with a strong and balanced taste can be. And the wine flavor is very spicy and soft. The Andes have sheltered numerous plantations of famous varieties along their mountain range:

1. Supremo coffee - grains are not only large, but also of excellent quality.
2. Coffee Extra is a classic decent coffee.
3. Excelso coffee is a mixture of the first two types. Somewhat sour, but nevertheless soft and gentle enough.
4. Passila coffee - grain leftovers used domestically.

• Arabica Mokka Yemen. A very famous coffee, in which a light bitterness is perfectly combined with pleasant notes of chocolate.

Arabica coffee houseplant

There are many things you can grow at home and Arabica coffee is no exception. Of course, this type of hobby has no applied value. A bush grown somewhere on the loggia will rather bring an aesthetic pleasure, since the fruits-grains can be harvested half a kilo, no more. In subsequent articles, we will consider this not a simple but interesting topic in great detail.

For connoisseurs, amateurs and just interested.

Coffee trees are difficult to classify due to their extreme variety. In total, there are about eighty types of coffee trees - from dwarf shrubs to 10-meter giants, among which there are only 4 main types. Of these, only two botanical types of coffee trees are of interest to coffee connoisseurs: Coffea Arabica, also called Arabian coffee, and Coffea Canephora, sometimes called Congolese coffee.

The other two varieties of the coffee tree are Coffea Liberica (Liberica), discovered in Liberia in 1843, and Coffea Dewevrei, of which Excelsa is the most famous subspecies. These two varieties have Robusta qualities and a perfectly acceptable, although not very pleasant taste.

It is necessary to understand the difference between the concepts of “type of coffee” and “type of coffee”. Calling Arabica, Robusta, Liberica or Excelsa a variety is wrong - these are species, or rather varieties of the coffee tree. Each species has many varieties.

ARABICA The plant's official name is Coffea Arabica. Arabica, the most important coffee in the world, has a complex aroma and taste.

The Arabica tree is naturally 6-8 meters high (however, the tree is not allowed to grow more than 4 meters for easy harvesting). The Arabian tree blooms with white fragrant flowers, 3-7 pieces in the corners of the leaves. The Arabica fruit is 14 millimeters long, red in color, and at the end of ripening it is purple. Seeds are elongated, flat-convex, facing each other with flat sides, on which a longitudinal furrow is noticeable.

The Arabica tree usually yields no more than 5 kg of fruit per year, from which about 1 kg of ready-made grains is obtained.Arabica beans are larger, longer and smoother than Robusta beans, and are also less caffeine-rich.

Arabica fruits contain: 18% aromatic oils, 1-1.5% caffeine. The taste of coffee made from Arabica is sweet, with a slight sourness. The best grains are produced by the varieties of Arabica: Typica, Bourbon and Maragodjeep.

Arabica makes up almost 70% of all coffee produced in the world. The number of Arabian tree varieties that are used today in the coffee industry is 45-50. However, it is quite difficult to grow it as it is very susceptible to disease, pests and frost.

ROBUSTA The plant's official name is Coffea Canephora. Discovered in the Congo Basin (Congo, Africa). Robusta, the second most popular type of coffee in the world, is characterized by a high caffeine content in beans.

Coffee made from the fruits of Kanefora has a lower aroma and greater strength than Arabica, besides, the plant perfectly resists diseases and insects. However, the strength of coffee is far from its most important characteristic, and the taste of Robusta is less valued than Arabica. Due to this, Robusta accounts for only 30 percent of the world's coffee.

Robusta grows at an altitude of 200-900 m above sea level, and is more resistant to changes in temperature and rainfall than Arabica. The Robusta coffee tree is insensitive to diseases and harmful insects. The plantations do not require careful maintenance and are distinguished by high yields.

Robusta fruits contain: 8% aromatic oils, 3% caffeine. In the production of Robusta it is used mainly in blends and for the production of instant coffee.

LIBERICA The official name of the plant is the Liberian Coffee Tree (Coffea Liberica). Liberian coffee is native to West Africa. Currently, this species is grown by almost all countries of the African continent, as well as Sri Lanka, Indonesia, the Philippines and others.

Liberica coffee is obtained from the fruits of coffee trees 6-10 meters high with very large leaves. The length of the coffee fruit is 30-35 mm, the width is 10-15 mm.

Liberica is resistant to all diseases of coffee trees, except for the butchery fungus.

The quality of the fruits of Liberica is not the highest, so this type of coffee is rarely used. Liberica is mainly used to create various mixtures.

EXCELSA The plant's official name is Coffea Dewevrei. Another type of coffee. Excelsa Coffee - or Coffee High - is even less well known than Liberica. Trees of this species reach a height of 20 m. This type of coffee has no economic value. It is most often used as one of the components of elite coffee blends to enhance the aroma of the drink.

The main types of coffee are Arabica and Robusta. In turn, these types are divided into a large number of varieties, differing from each other in their taste and aroma characteristics and, accordingly, in price.

Names for different varieties are given: - by country of origin;

- by the port from which the delivery is carried out;

- by subspecies of the coffee tree (Bourbon, Typica, etc.);

- by the name of the farm, estate, property where coffee is grown;

- by the name of the area, mountain, valley or nearby city;

- as a commercial name;

- in accordance with the national classification system as the country of origin;

There are also many different classifications of coffee based on the quality of the beans grown. In different countries, this classification is carried out in different ways:

- SHG (Strictly High Grown), coffee grown in the mountains;

- HG (High Grown), coffee grown in the foothills;

- MG (Medium Grown) or CS (Central Standard), coffee grown on lowland plantations;

- SHB (Strictly Hard Bean) ,. very hard coffee beans;

- HB (Hard Bean), coffee with hard beans;

Quality: - A - the best quality coffee;

- B - average quality;

- C - low quality coffee;

- AA - the best coffee;

- AB - good coffee;

- BA - medium quality coffee;

- BB - low quality coffee.

Also, on some varieties of coffee you can see a special marking about the "preparation" of the grain, which means that the grain has passed the manual process of removing defective grains and foreign bodies (stones, etc.):

- AP (American preparation) - American preparation, which allows you to remove up to 23 defects in 300g of grain;

- EP (European preparation) - European preparation that allows you to remove up to 8 defects in 300g of grain.

Almost all the berries of coffee trees contain two grains, but there are times when there is only one accrete grain in a coffee cherry. These beans are hand-selected, labeled PB (Peaberry), and sold as a separate coffee variety. Peaberry makes up 5% of any coffee crop.

Asia and Australia coffee"Arabica Yemen Mocha Mattari" The first type of coffee that Europeans met. The best of the Yemeni coffee varieties, which is collected in the northern mountainous part of Yemen in the Mattari region near the city of Sana'a at an altitude of 1000-2000 m. This is the first coffee variety brought to Russia. It was it that Russian and European monarchs drank. Hence the second name of this variety - "Coffee of the Lords". The taste of Mokka Mattari coffee is rich, pungent, with a chocolate flavor, the aroma is delicate, wine-fruity, with smoky shades. The unique, slightly noticeable sourness gives the drink a mild and piquant taste, with a long chocolate aftertaste.

Arabica India Monsooned Malabar The most interesting variety of Indian Arabica from the city of Malabar, where it is grown on a small farm, is placed in rope bags and stored in a barn from June to November, when the monsoon winds blow. Grains from rains gain moisture and double in volume, acquiring a yellowish-bronze color (in ordinary coffee, it is green). This way of processing coffee appeared with the development of high-speed ships. In the days of sailing, grains traveled for many weeks, and during this time they had time to turn yellow and acquire a special flavor. After their journey to Europe was shortened, the locals had to resort to a special "monsoon" treatment in order to preserve the taste and type of coffee familiar to Europeans.

Moderate acidity, medium and thick texture, balanced sweet taste, pleasant aroma of nutmeg, chocolate tones will not leave anyone indifferent.

"Arabica Kopi Luwak" The coffee is very expensive and extremely rare.

Coffee gourmets appreciate Kopi Luwak for its unique taste and aromatic aroma. Indeed, having sniffed the packaging valve, even an inexperienced nose will feel the richness and variety of aromas of coffee beans. It is believed that it has its original taste thanks to a very unusual way of fermenting coffee beans and collecting them. The Kopi Luwak coffee bean production process involves small animals (palm civetti) eating the fruit of the coffee tree (coffee cherries), digesting and excreting them. Subsequently, these grains are harvested and used to make coffee. It is this special process of coffee production that explains its high price and rarity.

The special brightness of the taste of Kopi Luwak coffee is explained by the properties of the animal's gastric juice, which contains a substance rich in aroma - civet. In addition, when choosing fruits, civetti uses not only their eyes, like people, but also their nose, choosing the best berries. Due to this, the grains of this variety are superior in quality to any other variety.

Kopi Luwak has special, expressive features of taste: chocolate aroma, delicate bitterness, hints of butter, nougat and honey, as well as a long and persistent aftertaste for many hours.

Arabica Nepal Everest The only coffee in the world growing north of the Tropic of Cancer, Arabica from a small plantation in Nuwakot County.

The delicate, perfectly balanced taste of Nepal Everest is incredibly rich. Connoisseurs and gourmets distinguish in it a slight sourness and at the same time a noble bitter tint, as well as unusual sweet-salty notes. The finish carries fruity-floral notes of jasmine, citrus, hazelnuts, and fresh coriander.

The unique character of this unusually rich coffee opens up to coffee gourmets noble aromas of cocoa and candy, changing with exquisite notes of ginger in the taste.

"Arabica PNG" An exotic and high quality variety of highland Arabica. It is a cultural variation of Blue Mountain Arabica brought to New Guinea from Jamaica.

This type of coffee is considered one of the best due to its high consistency and pleasant sweetish taste. The coffee is well balanced and has strong fruity notes.

Differs in good consistency and sweetish taste. This variety is used in pure form and in mixtures due to its very high quality.

A drink of medium acidity, with a nutty aroma and pleasant taste, tart, with a slight bitterness.

Robusta India Parchment Has a pleasant chocolate aroma with wine tones, gives a bitter, highly saturated infusion, with a high caffeine content. The aftertaste is bright, very long. It is most often used for the preparation of mixtures.

"Robusta India Cherry" It has a rich aroma and gives a medium-rich bitter infusion with almost imperceptible acidity. Although it is almost never consumed in its pure form, gourmets recognize the Robusta India Cherry variety and recommend it to lovers of very strong coffee.

South America Coffee"Arabica Bolivia" The coffee has a silky creamy taste, intensely spicy aromas with notes of jasmine, peach, cedar and vanilla. Rich taste with slight sourness of apricot, black currant and red grapes. This is one of the best examples of classic coffee from South America, has a bright, juicy acidity and pure taste. The characteristic flavor for this typically South American coffee comes from the wet processing of the beans.

Arabica Brazil Santos The most famous variety of Brazilian Arabica. The taste is rich, moderately sour, with sweet notes and hints of dry spices. The aroma is subtle, balanced. The drink obtained from this variety has a mild, pleasant taste. Santos imparts a mild aroma, tasty richness and moderate acidity to the drink. Brazil Santos is distinguished by its special softness, stability of taste, coffee character, which does not have any extraneous shades. There is a balance of sourness and bitterness.

The variety is recommended for those who do not like exotic, but prefer classic coffee. Well suited as a component for making coffee blends. The grain size of this variety is the standard for all other varieties.

"Arabica Brazil Yellow Bourbon" One of the best Brazilian coffees named for the French island of Bourbon in the Caribbean. This variety has a clean, neutral, slightly sweet aroma, and a rich neutral flavor. A distinctive feature of Bourbon is a refined, sweetish-bitter, slightly oily taste with a slight acidity, which is completely absent in ordinary Santos.

True Bourbon is harvested from coffee trees only during the first three harvests. After four years, the grains change their characteristics and become similar in taste to ordinary Santos.

Yellow Bourbon is a unique coffee that has not undergone any crossing procedures.

The berries of this variety are yellow in color and their skin is thinner than that of other varieties of coffee. It allows the sun's rays to effectively affect ripening berries and grains, making them especially sweet.

This is a unique coffee that has an incredibly balanced and very rich taste. When properly roasted, this coffee is very sweet and can be drunk without sugar.

Arabica Ecuador Galapagos A rare and very unusual type of coffee, grown without the use of chemicals. Coffee is grown in extremely limited quantities. Thanks to the truly unique climatic conditions and distinctive traditions of collection and processing, this coffee cannot be compared with any of the famous coffees. Delightful aroma with hints of dark chocolate, well balanced; on the palate - cocoa and caramel, pleasant floral sourness.It has an exquisite aroma and rich taste with a soft nutty nuance.

Arabica Colombia Excelso One of the most popular coffees in the world, with a well-balanced taste, it has a delicate, pleasant aroma with a mild fruity flavor and higher acidity than Colombia Supremo. Harmonious aroma, pleasant aftertaste.

This type of coffee is distinguished by an excellent combination of coffee qualities: taste, aroma, consistency and color, which turns into a sunny golden color when a little milk or cream is added to the drink. A slight sourness inherent in all varieties of Colombian coffee is present in the drink.

"Arabica Colombia Supremo" Supremo translated from Spanish means "magnificent". This coffee has a wonderful velvety taste, slightly sweet with a slight pleasant sourness of fruity wine. Undoubtedly, the coffee is of the highest standard. It will immediately win your heart with a rich and bright bouquet of flavors.

The taste and aroma of this variety are suitable for preparing coffee in a wide variety of ways.

"Arabica Colombia Maragogype" It is made from large grains of Colombian Arabica grown on high mountain plantations. Hand picking of beans and traditional processing make this coffee truly precious.

The drink made from this type of coffee has a bright rich aroma with hints of baked milk and a thick dense taste with a slight bitterness.

Central America CoffeeArabica Guatemala Antigua A variety of coffee grown in the vicinity of the city with the same name is distinguished by a tangible bitterness with a prune flavor. Well noticeable citrus acidity, medium to thick texture, good balance, chocolate and spicy notes. The aroma of this coffee can be described as sweet and sour, floral. The taste is bright, rich, impetuous, with a barely perceptible noble bitterness.

Coffee in Guatemala is grown on the slopes of volcanic mountains, where nature has created almost ideal conditions for obtaining high-quality Arabica beans. The best Guatemalan coffees have a pronounced spicy, chocolate or "smoky" aroma - a consequence of the volcanic soil on which the coffee trees grow.

Arabica Guatemala Maragogype It is one of the best varieties of this variety and originates from the Brazilian variety of the same name.

Guatemalan coffee is characterized by increased acidity compared to neutral Arabica coffees, therefore, it goes well with them, and also with bitter varieties. It has a pronounced pungent taste, high acidity and a special, smoky flavor. The infusion is rich, with a long soft taste. The bouquet is rich, complex with fruity, floral and smoky undertones.

Arabica Costa-Rica Tarrazu Intense and rich, with a light, clean taste and wonderful aroma. The peculiarity of this variety is that the coffee retains all the richness of taste and aroma, even when it is cold! It is this variety that is most often used in the preparation of soft drinks from coffee. The taste is rich, intense, similar to old Burgundy wine, with a slight sourness. The aroma is soft, pronounced, long aftertaste, exceptionally full saturation. Excellent coffee with a distinct wine tint and a clean flavor. Intense, soft taste with hints of hot spices, has a delicate, delicate aroma.

Arabica Costa-Rica It has a reputation as one of the best coffees due to its excellent aroma and pronounced walnut flavor. Grows in humid tropics, where there is a lot of sun and frequent rain. It is low in caffeine.

The drink turns out to be quite strong, even burning, with a bright aroma. The largest grains grown at an altitude of over 1,500 meters above sea level are selected; their taste is softer. Coffee is distinguished by high acidity, creates a silky piquancy of taste.

Rich, mild taste with hints of hot spices, high density - these are the distinctive features of this variety.

Arabica Jamaica Blue Mountain One of the rarest and most respected coffees in the world that has long been unrivaled. Grows in the mountainous area of ​​Blue Mountain at an altitude of 2256 meters above sea level. The grains have a characteristic blue-green color. The main advantages of this variety include the quality of care, processing and sorting of exported coffee and, accordingly, the quality of the final product. Blue Mountain coffee is virtually unavailable on the international market.

The grains have a delicate delicate aroma, delicate taste with nutty nuances and subtle sourness. The fullest coffee taste appears when the volume of ground coffee for one portion is increased by 15-20%. Distinctive features of properly prepared coffee of this sort are - not very dense consistency, no obvious bitterness, balanced combination of classic taste with a light nutty aroma and a distinctly noticeable fruit flavor, moderate acidity, sweetness.

Africa coffee"Arabica Zimbabwe" Coffee has a delicate floral aroma, wine and berry tones balance with the taste of spices. The coffee is distinguished by a soft, harmonious acidity with a touch of sweet caramel and dark chocolate, as well as an even, delicate, slightly fruity aftertaste.

"Arabica Kenya" Kenyan Arabica is globally recognized as one of the most prestigious coffees in the world. It has astringency, pleasant pungency, strength, wine aftertaste and an excellent subtle, pronounced, bready aroma.

Arabica Rwanda Has the aroma of fresh bread with hints of milk chocolate. The taste of a young wine with a noticeable acidity, a slight aftertaste of green apples and a long fruity aftertaste is an amazing feature of the variety. The drink is balanced, medium strength, full-bodied, buttery, with clear notes of vanilla.

Arabica Ethiopia Sidamo The infusion is thick, with a long aftertaste. The aroma is subtle, pronounced, with a fruity tint. Refers to soft coffee varieties. At first it is very soft and delicate, then it becomes much denser. In the aroma of coffee, experts distinguish notes of bergamot, apricot and blueberry tones, as well as hints of vanilla and cocoa. The aftertaste of Ethiopia Sidamo is characterized by aromas of toasted bread, caramel, rose and fresh cream.

How to choose? (we will talk about coffee beans)1. Appearance: - The size. If you buy 100% Arabica, then all the beans must be the same size and shape. If you see small grains in this mixture, then there is a chance that cheap Robusta has been added.

- Form. The grains should be of the correct shape of the beans, they should be pleasant and velvety to the touch. The grains should not be stained and chipped, small pieces of beans are completely excluded. The only thing that you can see grains of different colors in the melange mixture. This is due to the fact that it combines varieties of different degrees of roast.

- The aroma of quality beans should always be strong, without a hint of bitterness. If you hear a smell of rancidity or mildew, then this means that the shelf life of such coffee has long passed.

2. Packing: It should be airtight - preferably from a three-layer foil with a valve, which is necessary not only for assessing the aroma, but also for the release of carbon dioxide released during frying of the grains.

3. Degree of roasting: Displayed on the packaging as numbers - from 1 (low roast) to 5 (strong roast);

The choice in this case depends solely on taste preferences, however, pay attention to the roasting date, remembering that roasted beans retain their aroma for a month, and the more time has passed since that moment, the more coffee loses in terms of its taste.

Roasting degrees: - Scandinavian (super light) roast gives the coffee tenderness and softness, the color of the beans is light brown, almost beige.

- American (medium) roast contributes to the appearance of a slight bitterness in the taste, the color of the beans is rich brown, but this type of roasting does not allow the appearance of essential oils on the surface of the beans, therefore the taste and aroma are revealed only by a slight hint.

- Viennese roast - the beans darken and become shiny due to the manifestation of essential oils, sweetish notes appear in the coffee taste.

- French (strong) roast gives the beans an intense chocolate color, and the taste acquires a pleasant bitterness and astringency.

- Italian (very strong) roast is recognizable by the black oily grains, and the drink acquires special expressiveness, velvety and richness - this is a real bitter coffee in the classic version.