Most coffee drinkers know their daily cup of joe comes from a coffee bean. But do you know where that bean originates, what type of bean it is, or when it was roasted? In this guide, we’ll help you dive deeper into the world of coffee beans—exploring their varieties, growing conditions, roasting dates, and processing methods. By the end, you’ll be equipped to make more informed decisions about the beans you choose.
One of the most exciting things about coffee is its incredible diversity—it can bring something truly unique to your cup. So, let’s take you on a journey to explore the differences between coffee beans, their origins, and the wide range of flavors they offer.
HOW MANY TYPES OF COFFEE BEAN ARE THERE?
Did you know there are four different types of coffee beans, each with its own unique characteristics, flavors, and growing requirements?
The four main types of coffee beans are Arabica, Robusta, Liberica, and Excelsa. However, Arabica and Robusta dominate the market as the most widely produced and sold varieties. Let’s dive into where coffee beans come from and uncover the little details that make each one special.
Arabica: Arabica is the most widely consumed coffee bean in the world, making up about 60–70% of global coffee production. Known for its mild, nuanced flavor and pleasant acidity, Arabica beans are highly sought after by coffee enthusiasts.
These beans have an oval shape with a distinctive curved crease and trace their origins to Ethiopia. Today, they are grown in various high-altitude regions around the world. Arabica plants require specific conditions, including high elevations, consistent rainfall, and shade, which make them more challenging to cultivate compared to other coffee varieties.
Some well-known Arabica varieties include Typica, Bourbon, and Geisha, each offering unique flavor profiles and characteristics.
Robusta: Robusta beans rank as the second most popular coffee bean worldwide, prized for their strong, bold flavor and higher caffeine content. Farmers predominantly grow these beans in Africa and Southeast Asia, where they thrive at lower altitudes. Thanks to their natural resistance to diseases and pests, Robusta beans are easier to cultivate than Arabica.
Smaller and rounder than Arabica beans, Robusta offers a full-bodied taste that pairs perfectly with milk or plant-based beverages. High-quality Robusta retains its flavor even when milk is added, making it an excellent choice for lattes and iced coffee drinks. Additionally, these beans often star in espresso blends and instant coffee, delivering a rich crema and robust flavor.
Liberica: Liberica beans are a rare and unique type of coffee bean, making up only a small fraction of global coffee production. These beans stand out as the only coffee variety in the world with an irregular shape, adding to their distinctiveness.
Liberica coffee captivates drinkers with its bold, smoky taste and fruity undertones. Farmers primarily grow these beans in specific climates to meet the needs of niche markets around the world. Despite their rarity, Liberica beans continue to surprise and delight coffee lovers with their one-of-a-kind flavor profile.
Excelsa: Excelsa is often classified as part of the Liberica family, but it is, in fact, a distinctly separate species. These beans are larger and more irregularly shaped compared to Arabica and Robusta beans.
Primarily grown in Southeast Asia, Excelsa accounts for only a small fraction of the world’s coffee production. Known for its tart, fruity flavor, Excelsa uniquely combines characteristics of both light and dark roast coffees, creating a profile that captivates coffee enthusiasts. This rare combination of attributes makes Excelsa a favorite among those seeking a truly distinctive coffee experience.
COFFEE GROWING REGIONS IN THE WORLD
Coffee grows in various regions around the world, with each region imparting unique flavors and characteristics to the beans. Climate, soil, altitude, and local cultivation processes all play a significant role in shaping the flavor profile and quality of the coffee.
Countries like Brazil, Colombia, and Peru produce some of the finest Arabica beans, often recognized for their bright acidity, medium body, and fruity or nutty notes. Guatemala, Costa Rica, and Honduras also earn global recognition for their exceptional Arabica beans.
In Africa, Ethiopia, the birthplace of coffee, stands out for its diverse Arabica varieties. These beans offer distinct flavors, including fruity, floral, and wine-like notes. Kenya also produces some of the highest-quality coffee beans, prized for their vibrant and bold flavor.
In Asia, countries like Indonesia, Vietnam, Cambodia, and the Philippines cultivate a mix of Arabica, Robusta, Liberica, and Excelsa beans, reflecting the region’s rich coffee diversity.
COFFEE BLENDS vs. SINGLE ORIGIN
You’ve probably come across the terms coffee blend and single origin but might not be entirely sure what they mean.
A single origin refers to beans sourced from one farm or region, roasted to highlight the unique characteristics of that particular area. Since different parts of the world have varying climates and altitudes, their coffee beans will have distinct tastes and qualities.
On the other hand, a blend is a combination of three to five single-origin coffees, mixed to achieve a specific flavor profile. Each single-origin coffee brings its own level of acidity, body, and sweetness, and the recipe can be adjusted to create the desired end flavor. The purpose of blending is to create a consistent taste experience.
When people first get into coffee, they often become obsessed with single-origin coffee without fully understanding the concept. There’s actually a good reason to appreciate both. Single origin offers a more consistent flavor profile from one location, while a blend combines multiple single origins to offer complexity and balance.
Now, the million-dollar question: Which one is better?
It really depends on your palate. If you’re after consistency, a blend is the way to go. But if you’re looking to explore a range of flavors, a single origin is perfect for you.
EXPLORING DIFFERENT TYPES OF COFFEE ROAST
Are you curious about the difference between light, medium, and dark roasts? It all starts with raw green beans, which are roasted to transform into the rich, chocolaty brown coffee beans that fill the air with their amazing aroma. Understanding roast levels is the first step toward exploring the nuances of coffee roasting profiles.
Light Roast:
Let’s start with light roast. Light roast is often described as showcasing the most flavorful, fruity, and acidic notes in coffee. It’s generally quite acidic, and interestingly, it also contains the highest amount of caffeine—something many people don’t realize. Light roasting preserves much of the bean’s original character, resulting in a higher acidity and a more complex, subtle flavor.
Medium Roast:
A medium roast offers a slightly heavier body than a light roast, providing a more balanced experience on your palate. Typically roasted for 10-15 minutes at temperatures around 400-430°F, medium roast coffee is known for its smooth, full-bodied, and rounded flavor profile. It perfectly complements the natural sweetness of the coffee while bringing out the unique, subtle flavors in the bean.
Dark Roast:
Dark roast is roasted for the longest time, resulting in the most intense flavor and the least amount of caffeine. During this phase, the beans undergo further caramelization, and oils begin to surface. Dark roasting brings out deeper, richer flavors like chocolate or nuts, offering a smoother feel. Typically roasted for nearly 15 minutes at temperatures between 430-480°F, dark roast is the richest, most robust, and boldest coffee roast.
PROCESSING METHODS OF COFFEE
Let’s take a look at how coffee makes its way to you. There are three main processing methods for coffee: Natural, Washed, and Honey processes.
Natural Process:
Naturally processed coffee is the oldest method, where the coffee cherries are harvested and left to dry without any additional intervention. This method, still widely practiced in many coffee-growing countries, involves removing the coffee seed from the cherry through natural drying. Naturally processed coffee tends to be fruitier compared to beans processed using other methods.
Washed Process:
In the washed process, the coffee cherries are harvested and the seeds are quickly removed from the fruit, typically within 8-12 hours. The cherries are then placed in fermentation tanks, where the coffee naturally breaks down. After fermentation, the coffee is thoroughly washed, which is where the term “washing process” comes from. During this stage, a large amount of water is used to clean the beans. Once cleaned, the coffee is sent out to dry.
Honey Process:
The honey process is a relatively new method, combining aspects of both the pulped and natural styles. In this process, the coffee cherries are harvested, and the skin is removed, leaving the flesh intact. The cherries are then placed on raised beds and covered with black plastic. This method aims to introduce heat and improve ventilation during the drying process. The length of time the cherries are covered determines the level of honey processing, which is primarily influenced by the color of the coffee.
SO, WHICH COFFEE HAVE MORE CAFFEINE IN GENERAL?
While some people wonder about the caffeine content in light versus dark roast, others are curious whether there’s a difference in caffeine levels between espresso and methods like pour-over. It’s actually more complicated than it seems.
To understand this, we need to first grasp two core concepts of coffee roasting. The first is the act of roasting itself, where green beans are transformed into roasted beans. There’s a common misconception that roasting reduces caffeine, but that’s not quite accurate. Roasting a bean for a longer period doesn’t necessarily bake away caffeine. In fact, light roasted coffee contains comparatively more caffeine than dark roasted coffee.