Coffee- a drink, without which some people cannot imagine their morning. It allows you to truly wake up and get a good boost of energy before a busy active day. However, it is also not worth drinking this drink too often. There are a huge number of varieties of coffee, from which it is not easy to choose your favorite.

Let's take a look at a few varieties that are sure to interest lovers of this drink.

Arabica

Arabica is popular all over the world. The homeland of this variety is Ethiopia. A large number of other coffees are produced through various Arabica mutations or hybrid cultivation. There are also many options for preparing and roasting Arabian coffee beans.

Often, many manufacturers use a mixture of Arabica and Robusta in different concentrations, which gives coffee all kinds of flavoring effects and shades.

Robusta

Robusta is a very popular type of coffee (20% of world production), and in terms of its popularity it is second only to Arabica. Robusta is a very resistant and productive variety. As noted by the tasters, robusta is a lower quality variety than arabica. Therefore, Robusta is mostly used as a budget option on the market. Robusta also contains a large amount of caffeine, but is endowed with a less intense aroma.

Kopi Luwak

Kopi Luwak is produced in the Philippines, Indonesia and India.

Kopi Luwak is one of the most expensive coffees in the world. The cost of this variety reaches $ 1,500 per 1 kg.

The process of its production is a very interesting, but not entirely appetizing story. Musang animals feast on the ripe fruits of the coffee tree and, in the future, excrete coffee beans. The next step is to rinse and dry the beans in the sun.

The whole biological process consists in the fact that the gastric juice of musang begins to break down the necessary proteins, which contributes to obtaining the ideal taste.

Kopi luwak

The volume of production of this variety for 1 year does not exceed several kilograms.

Maragodjeep

Maragodjip is a type of Arabica and has very large grains. The main sources of production for this variety are Guatemala, Colombia and Mexico. A distinctive feature of this variety is that "Maragodzhip" is very picky about climatic conditions. However, a properly grown variety absorbs the maximum amount of nutrients from the soil. Gradually, the production of "Maragodzhip" is reduced, and soon, this type of coffee may become exclusive.

"Maragodzhip"

The taste of coffee reflects a warm woody flavor and has a fairly high acidity. A hint of smoky and tropical fruits is felt a little.

Black Tusk

Black Tusk

This coffee is made in Thailand, and it is obtained from Arabica beans. The specificity of obtaining is similar to that of obtaining grains "Kopi-luwak", and is directly related to the digestive tract of elephants. The cost of this variety reaches $ 1100 per 1 kg.

This is the most expensive coffee in the world. The drink is soft and pleasant, and the excess bitterness disappears completely. Because elephants consume a variety of fruits, "Black Tusk" is full of different fruit flavors. To get 1 kg of this coffee, an elephant needs to eat 33 kg of coffee berries.

Yellow bourbon

"Yellow Bourbon" is a rare Brazilian Arabica that is grown on high altitude plantations in the southern region of the country. The first mention of this variety was in 1859.

Yellow bourbon

Bourbon yellow stands out for its sweetness combined with a slight bitterness. After a cup of this coffee, there is a woody tobacco shade associated with sunny Brazil.

Peberry

Peaberry is one of the most valuable varieties in the world. The difference between this species is that the "Peaberry" berry contains only one grain, and as a result, the berry becomes like a pea. The number of berries of this shape is only 5-8 percent of the total harvest. Moreover, such grains appear in any harvest, regardless of the type of coffee and the region of cultivation. Biologists still cannot come to a consensus regarding the appearance of these "peas".

1 kg of "Peaberry" costs 15-20 dollars. The relatively high cost is associated with the high rarity of this type of grain.

Peaberry is distinguished by its aroma and pronounced sourness.

The island of Sumatra is the primary source of excellent coffee with a great rich taste with a mixture of spices (smoke, spices, caramel, etc.). The coffee has a low acidity, but tasters note the heavy aftertaste of this variety. Mandheling is a coffee for everybody's taste, so not everyone may like it.

This variety is quite famous not only in America, but also in Europe. "Blue Mountain" is a fairly high-growing variety. The height of the Blue Mountains is 2.2 km above sea level. This coffee is very balanced in all components and is the optimal solution for those who do not like brightly accentuated spicy flavors.

Blue Mountain is widely popular in Japan, which redeems 90 percent of the total harvest.

Australia. Skybury

Skybury

This coffee is one of the many varieties of Arabica, but it belongs to the elite varieties. The variety has a low caffeine content and is one of the "light" coffee drinks. However, the aroma and density of Skybury coffee is at a very high level and receives the highest marks from experts.

Types and varieties of coffee

Types and varieties of coffee

There are thousands of varieties of coffee, and the concepts of type, variety and variety should not be confused.

Types of coffee

On the coffee plantations of the world, out of 40 natural species, only three are grown - arabica, robusta and liberica.

Arabica makes up the lion's share of all coffee produced in the world - 70%, despite the fact that this type is difficult to grow, and, therefore, more expensive than other types. It has gained such popularity due to its delicate and delicate taste. The type of Arabica has many varieties, the names of which are well known to connoisseurs. The most famous varieties of Arabica: bourbon, mocha, typica, abyssinica, maragojal.

Robusta sturdier and less elegant. Despite the ease of growing and higher yields, this coffee belongs to a lower class than Arabica. Robusta is usually added to coffee blends to give them strength. Robusta varieties: Conillon (Brazil), Cuilu (Congo), Java-ineak (Indonesia), Conjensis.

Liberica not popular. The Liberica coffee tree is resistant to disease, but unlike robusta, it is low-yielding, and the taste of the beans leaves much to be desired, so Liberica is used only in mixtures.

Coffee varieties

The taste is highly dependent on the conditions in which the coffee tree grew. Arabica from Colombia and Arabica from Java are far from the same in taste and, accordingly, in price. Domestic coffee can also be very different. Colombian Arabica, harvested in the south of the country on high-altitude plantations and Arabica grown in the rainforests of the same Colombia - the taste is two completely different drinks and the second will be more aromatic and rich, and the price for it is 50% higher.

There are coffee plantations in at least 50 countries of the world, each of them can offer more than one variety, which is why there is such a variety of varieties. The names are written with a capital letter, because each of them is unique, and often indicate the country of origin: for example, Bourbon Santos Brazil (Brazil), Cubo Alturo (Cuba), Colombian Arabica (Colombia).

Varietal coffee blends are popular in Europe. Often these are mixtures of Arabica grown in different countries, or Arabica with a small percentage of Robusta. Mixing requires a special skill, the best of which are used by professional baristas.

Coffee preparation methods

The type and variety undoubtedly determine the taste of the finished drink, but the method of its preparation is no less important.

• Espresso- the classic way of cooking, which allows you to fully appreciate the taste of the variety.
• Americano- is an espresso diluted with hot water. This method was introduced into everyday life by residents of the United States, who found that "diluted Espresso" was healthier.
• Cappuccino- coffee with milk and froth. The birthplace of cappuccino is Italy. Many models of modern automatic coffee machines are equipped with a cappuccino maker - it creates a froth typical for cappuccino.
• Latte and mochiate- differ from cappuccino in the high milk content and in the preparation method: milk and coffee do not mix. Latte and mochiate differ in proportions between themselves - there is less milk in mochiate, and vice versa in latte.
• Moccochino(Italian name) or mocha(American name) - Espresso with chocolate. To make moccocino, hot milk and chocolate are added to espresso in the form of cocoa powder or syrup. Chocolate can be white, milky, or dark. A moccochino needs a tall cup.
• Ristretto- a very strong drink, brewed in a smaller volume of water (7 grams per 15-20 ml of water, while espresso requires 7 grams per 30 ml). Served in small cups.

Modern coffee machines for home and office are capable of preparing at least 16 drinks based on natural coffee: all of the above plus their variations. The most popular preparation methods are espresso, cappuccino and americano. However, various flavors (amaretto, vanilla) make it possible to diversify the assortment offered through coffee machines and satisfy the needs of even the most discerning audience.

The choice of ingredients for capsule and grain coffee machines from ART-Vending will allow you to flexibly organize your business, while remaining at a high level of quality.

The Art-Vending company is always ready to provide its clients with detailed information about any type of offered goods.

Coffee varieties differ in taste, aroma, richness, balance. Natural conditions, climate and soil, technology of cultivation and processing of coffee beans determine the chemical composition of the coffee variety.

I offer you a brief overview of coffee varieties, the valuable properties of each variety, the characteristic features of the varieties.

More than fifty countries of the world grow coffee. But the basis for all brands and varieties of coffee are two main types of coffee or coffee tree - arabica and robusta.

How can an ordinary customer understand the variety of coffee varieties, distinguish high-quality coffee?

It is important to know that coffee varieties are named after the place of growth or by the name of the port through which it is exported.

South and Central America, Africa, Asia are the main places where coffee grows.

Let's take a closer look at the types of coffee for each manufacturer. The main suppliers of natural coffee in South America are: Brazil, Colombia, Venezuela, Peru.

South American coffee varieties

Sorts of coffee in South America are named according to the countries of origin.

Brazilian coffee varieties:

Bourbon Santos. This is one of the finest Brazilian coffees. A true Bourbon can only be harvested on the first three crops.

In the fourth year of fruiting, the coffee bean changes its characteristics and this is already a variety of simply Santos.

A distinctive feature of real Bourbon is a refined bittersweet, oily taste with a slight sourness.

Maragodjeep. Arabica coffee beans are particularly large. It was first grown in the vicinity of the city of Maragodzhip, hence the name. Currently, this type of coffee is also grown in Mexico, Guatemala and Nicaragua.

There is no unequivocal opinion about this type of coffee. Someone calls it the most outstanding coffee in the world, while others consider its taste to be rough and unpretentious.

Minas. There are six varieties of Minos coffee. This variety is rarely used in pure form, often in mixtures, to add astringency to the drink. This is a Bourbon type of Arabica. A characteristic feature of this variety is the subtle unpleasant odor of the medicine, which is formed from the iodine soil on which the coffee trees are grown.

Paransky coffee sort. The Paransky coffee variety should not even be compared with the Santos or Minas coffee varieties. It is much lower in quality. The Paransky coffee variety has seven varieties. Due to its low cost, the 5th grade is in great demand.

Colombian coffee varieties:

Medellin. This type of coffee is named for its place of growth. Medellin is the center of the Antioquia department.

Armenia. Armenia is the center of the Kindi Department

Manisal. Manisal is the center of the Caldas department. All three of the above varieties are considered the best varieties for general consumption. Sometimes all these three varieties are called with the same word "mam". The taste of Colombian coffees is balanced, the strength is good, and they also have good sourness and aroma.

Huila Excelso. One of the best Colombian coffees. These beans give the coffee a subtle fruity flavor. The coffee has a light consistency.

Colombia Excelso. One of the best coffees in the world. The infusion turns out to be strong, the acidity is medium. Has a slightly winey taste.

Maracaibo. This type of coffee is named after the place of its export - the port of Maracaibo. This variety is on a par with the best Colombian coffees. The drink from the beans of this variety is very pleasant to the taste with the aroma and aftertaste of good dry wine.

Merida. This variety was named after the state where it is grown. The variety belongs to the highest quality coffees. The drink is pleasant in taste, slightly tart.

Caracas and Caracas Blu. Caracas and Caracas blue coffee varieties have a pleasant and very strong aroma, which attracts numerous buyers.

Chanchamayo, Norte, Cuzco

These are the finest Peruvian coffees. Coffee is considered environmentally friendly. Norte coffee satisfies the most sophisticated gourmet requirements.

However, as customers, we need to know that in Peru, the focus is on the quantity of coffee grown, not the quality. There is always a risk when purchasing any type of Peruvian coffee. Poor quality coffee beans can be purchased.

Central American coffees

The main suppliers of natural coffee in Central America are: Mexico, El Salvador, Guatemala, Haiti, Jamaica.

• Oaxaca Becafisa Tres Flechas;
• Oaxaca Loxicha;
• Oaxaca El Olivo;
• Oaxaca pluma

These are the finest Mexican coffees. Coffee sold under the Tres Oros brand. This is the name of the small-farm amalgamation in the Oaxaca area.

A drink made from Oaxaca Pluma coffee leaves an aftertaste of vanilla, maple syrup, caramel, hazelnuts. All of these variations depend on the degree of roast of the coffee beans.

This type of coffee is characterized by one feature - the prepared coffee becomes stronger as it cools. This is exactly what many people like.

Guatemalan coffee varieties:

• GuatemalaLagos Shb;
• Cobano;
• Antigua

In this country, the value and quality of coffee increases with the growing altitude of the plantation above sea level. The best varieties are considered Cobano and Antigua - named after cities in Guatemala.

As for the Guatemala Lagos Shb variety, it has a pronounced pungent taste, high acidity and aroma, especially with a smoky aftertaste. A strong infusion is obtained from the grains of this variety. It goes well with soft types of coffee.

It should be noted that in the tropical climate of Guatemala, wonderful, aromatic coffee grows, with a delicate taste and good acidity.

Haiti coffee varieties

Santo Domingo. It got its name from the name of the city. The coffee beans of this type of coffee are small, firm, oval, with rounded sides, and the coffee from them is very strong.

Jamaica Blue Mountain. Jamaica Blue Mountain coffee beans are blue-green in color. They have the finest refined aroma, the most delicate taste with a hint of nuts and a very subtle sourness.

Jamaica Blue Mountain is called the king of coffee beans. Almost 70% of the grains of this variety are purchased by Japan and it is almost unavailable on the international market.

So the hardest part of making coffee is buying beans of this sort. Unfortunately, there is a coffee on the market called Jamaica Blue Mountain, which in fact is not.

For an ordinary person who has never tried the original, it is almost impossible to determine a fake.

El Salvador Chalatenango. This coffee is grown from 100% Bourbon Arabica. Coffee trees are tended by hand. This coffee is very rich in sweet-floral aromas with a cocoa flavor.

Distinctive feature this type of coffee is - the presence of a mild almond after the coffee has cooled down in the cup.

African coffee varieties

They are widely known among connoisseurs of coffee varieties from the African continent. The main suppliers of natural coffee in Africa are: Angola, Zambia, Zimbabwe, Kenya, Rwanda, Tanzania, Guinea, Uganda, Ethiopia.

Angolan coffee varieties:

• Ambri (robusta);
• Condo (Arabica);
• Andulo (arabica).

Angola has excellent natural conditions for growing coffee trees. Therefore, back in the XY century, the Portuguese began to grow coffee here. The coffee supplied by Angola to the world market is of fairly good quality.

The best robusta varieties are grown in the Ambri area. Hence the name of the variety. This type of coffee, of course, is not as tasty and aromatic as Arabica, but it is appreciated for its strength and is often used for blends.

The most famous Arabica varieties are Kondo and Andulo. Andulo is similar to Brazilian Santos.

Zambia AA Lupili. This type of coffee is distinguished by a variety of aromas. Much depends on the degree of roasting. Light roast gives the coffee beans a spicy, piquant taste with a tangerine flavor.

Zambia AA Lupili must not be overcooked, it starts to taste bitter. This coffee has all the hallmarks of an East African coffee - a caramel aftertaste, a hint of wildlife with a leathery flavor.

Zimbabwe AA Salimba. The quality of this coffee is maintained consistently. This type of coffee does not have an unpleasant taste. It has a pronounced fruity acidity and excellent aroma.

But I will immediately make a reservation that the markets sell coffee, which, although grown in Zimbabwe, is of very poor quality. This is due to the big problems in transporting coffee from the country. Coffee beans sit for a long time in metal containers at high temperatures. What a quality here!

Seven Lakes. One of the finest Rwandan coffees. This type of coffee is characterized by a pronounced chocolate flavor. The drink from the grains of this variety is of medium strength, buttery, with hints of vanilla.

Tanzanian AA. An excellent African coffee. This coffee grows in pristine rainforests on the highest slopes of Mount Kilimanjaro. This type of coffee can be confused with the type of coffee from Kenya, as they are similar. But Tanzanian AA has less acidity and a more sophisticated Arabica flavor.

Tanzanian Peaberry. This coffee is grown in Songge city. The taste is pronounced. The drink turns out to be rich, with a complex aroma of apricot, brandy and almond oil. Cooling down the coffee acquires the taste of jasmine.

Often, coffee beans from Tanzania come to us already spoiled. The reason is the same transport problems and inadequate storage as in Zimbabwe. The taste of coffee from spoiled beans becomes harsh and gives off burlap.

Guinea coffee varieties

Kimel A 4689. The most famous variety in this country. The drink from the Kimel A 4689 variety turns out to be very tasty, with fruity notes. Kimel A 4689 coffee can be found on the free sale.

But there is one condition for its risk-free acquisition. This type of coffee should be bought at the height of the harvest, not later and not earlier. Since at other times you can buy unripe or overripe coffee beans.

Ugandan coffee varieties

Organic Bugisu. This coffee is grown on Mount Elgon, which is located in northeastern Uganda in an area called Northern Bugisu, along the Kenyan border.

Organic Bugisu is considered to be unique among all East African coffees. For many years, Germany has been the main buyer of this type of coffee.

Organic Bugisu ground coffee beans can be used to make a delicious espresso.

The coffee turns out to be thick, rich, with a chocolate flavor, but milk. There is a skin taste. It sounds like something unappetizing, but it turns out very tasty.

Ethiopia Mocha Sidamo... Coffee lovers consider Ethiopia Mocha Sidamo coffee beans to be among the best coffees in the world. And what do you want - this is the purest Arabica from the homeland of coffee - Ethiopia.

This coffee can only be dreamed of. The drink is obtained with the finest aroma and fruity flavor. Ethiopia Mocha Sidamo is a soft coffee.

Ethiopia Harar Longberry (Mocha Ethiopian) Ethiopia Harar Longberry - Arabica. The beans of this type of coffee are harvested by hand. Mocha Ethiopian is grown on small plantations or, in general, in the wild forest. The acidity of the drink is balanced, the infusion is strong, typical soft rich chocolate taste of Mocha coffee.

Ethiopia Irgochif. Arabica. It is considered the best of the Ethiopian Arabica varieties, it is very similar to the Ethiopia Mocha Sidamo coffee, but the taste is the most delicate and aromatic wine flavor that distinguishes this particular coffee.

Ruiruiru. Simply amazing Kenyan coffee. A distinctive feature of the coffee brewed from Ruiruiru beans is a kind of “transfusion” or variation of aroma and taste over the layers of the drink.

You start drinking coffee as if sweet, but the closer to the bottom of the cup it starts to taste bitter, notes of cinnamon, cloves, and even fresh tobacco appear.

Kenya AA Ruiruiru. Kenya AA Ruiruiru - refers to soft varieties of coffee, has a pleasant bready taste. It is added to coffee bean blends to soften the flavor. Increased acidity.

Kenyan coffee is considered one of the best in the world. The finest Kenyan coffees are sold exclusively at auctions.

What are auctions?

This is when many buyers are simply eager to buy a product. It is at such coffee auctions that the prices for Kenyan coffee increase significantly. This coffee is expensive for gourmets.

Asian coffee varieties

The main suppliers of natural coffee in Asia are Yemen, Indonesia, India, Vietnam. Asia gave the world wonderful varieties of coffee:

Yemen Mokha. The ancient port of Moha (now called El Muha) gave its name to this type of coffee. Yemen Mocha is considered one of the best varieties in the world. But connoisseurs of coffee traditions believe that this type of coffee is special, “for an amateur”.

The simultaneous presence of several flavors and shades in the drink is a characteristic feature of the Yemen Mocha coffee variety. The aroma of Yemeni coffee begins to be felt during grinding. According to eyewitnesses to this process, the aromas are intoxicating and intoxicating. It is believed that it is better not to drink Yemeni Mocha in its pure form, but to add it to coffee blends.

Hodeido. The name of this variety was formed by the name of the port of export - Hodeida. This variety is also quite rare and expensive. Hodeido itself is a mixture of the best Yemeni coffees such as Matari, Heimi, Yafa, Sharki, Burai.

Indonesian coffee varieties

Sulawesi Toraja. This type of coffee is from the island of Sulawesi. It is characterized by low acidity, excellent infusion. Celebes is another name for this variety. This is the old name of the island.

This type of coffee is unique. The drink from the grains of this variety is thick, viscous, the taste is sweetish, earthy, more often even mushroom, but still fruity shades prevail.

Blawan. The drink from this type of coffee is thick, with a subtle earthy taste. The aftertaste of the drink leaves a bittersweet chocolate. Subtle notes of mushroom taste make Blawan coffee simply irresistible.

Kopi Luwak. This is the most elite and expensive coffee in the world. Many people do not know that the coffee beans of this type of coffee are chosen from the excrements digested and released from the intestines of the animal of the civet genus. Kopi Luwak Coffee is unmatched in terms of price and rarity. It costs between $ 320 and $ 400 per kilogram.

Bali Shinzan Arabica. This coffee is from the Indonesian island of Bali. The drink made from this type of coffee has a bright color; a sweet persimmon aftertaste remains in the mouth. The drink has a clove and Jamaican pepper aroma.

The best varieties of Indonesian coffee are artificially aged. Very often they are called Old Braun and Old Java. Or the packaging is labeled "old varieties".

India coffee varieties.

Plantation A. This coffee variety has a pleasant, bitter taste and a strong, well-defined aroma with hints of chocolate, sometimes with a unique aroma of Indian spices - cloves, cardamom and pepper. Strong infusion with low acidity. It is used more often in combination with soft coffees.

Karnataka. The most popular Indian Arabica variety. Beans of this type of coffee give a very mild aromatic infusion with a slight sourness.

Monsooned coffee (Malabar Monsoon). Monsooned Malabar AA (Monsooned Malabar AA) - the best quality monsoon coffee - and Monsund Basanical (Monsooned Basanically)

Finding good coffees in a store is not easy. Most gourmet coffee suppliers are sickened if their products are on the shelves of a regular supermarket.

Therefore, such coffee is ordered from catalogs, and also bought in online stores, which also offer related products and equipment for making coffee.

There are also branded coffee shops. Also, a purchase can be made on the official websites of large companies specializing in the supply of coffee. The coffee business is very developed.

I would like to warn you that you should not rely too much on the quality of the coffee by its name. It is now the practice for coffee makers to make blends of coffee beans. And, of course, more cheap and less expensive coffees are put into this mixture.

Why isn't coffee sold by type, like domestic apples?

Here is Antonovka for you, and here is a white filling for you.

The fact is that there are so few elite and expensive varieties of coffee that deserve world fame are grown that a single variety is simply not affordable for most of us.

And the yield of coffee beans of low varieties of coffee is very high. But low-grade coffee is completely non-aromatic and tasteless. It is not attractive even at a very low price.

So the manufacturers found a way out - they make blends of coffee beans so that the quality is acceptable and the price is affordable.

This concludes my journey through the coffee producing countries. To drink or not drink coffee. What kind of coffee to choose is, of course, up to you to decide, based on your financial capabilities and, of course, taste preferences.

Enjoy your coffee!

I am always glad to meet you on the blog pages.

The number of coffee varieties has long exceeded a thousand varieties and only an experienced specialist can understand them. The family includes about a hundred species of coffee trees. In the previous article, four main types of coffee were identified: Arabica, Robusta, Liberica, and Excelsia.

The last two do not seem to us, coffee gourmets, particularly interesting due to the narrow profile of their use. On the other hand, Arabica and Robusta make up 90% of all coffee consumed. It is from them that the main varieties of coffee are created.

Coffee varieties are classified into two large groups

Mixed coffees are mixtures of ground coffee beans. Coffee beans can belong to different types of coffee trees, and they can be harvested from different plantations and continents. When creating a blended coffee variety, coffee beans are used, the flavor characteristics of which complement and reveal each other.

Unmixed coffees are coffee beans from one type of coffee tree. Unmixed coffees often carry the name of the country or area in which the coffee tree grows (for example, Colombian coffee), or the name of the port through which they are delivered (for example, Santos, a port in Brazil).

And so, taking into account the above, let us dwell on the well-known Arabica and Robusta. Arabica (Arabian coffee) is considered very high quality and differs from other types of hardness of the beans and high content of essential oils. Thanks to this, the drink acquired a rich taste and rich aroma, and Arabica beans contain the least amount of caffeine from 0.8 to 1.5% and therefore it is less harmful to health.

• The oldest Arabica coffee is the mocha (for example, Colombian). This variety grows in Colombia, Venezuela and Kenya. It has a light wine smell and relatively high acidity.
• Typica - base variety Kaffa, Ethiopia (e.g. Jamaica Blue Mountain, San Ramon, Villalobus, Java, Jember). It has a pleasant mild taste, aroma, intense color and high extractability.
• Bourbon is a type of coffee from the Reunion Island (formerly Bourbon) on the coast of Madagascar (for example, Kent, Jackson, Arusha). Well complements other varieties of coffee in terms of taste, in this regard, it is added to almost all brands of coffee.
• Caturra is a Brazilian variety (a cross with Bourbon). Also found in Colombia and South American countries.
• Catuayi is an artificially obtained variety as a result of crossing Caturra and Mundo Novo varieties.
• Mysore is a variety of India (also Madras, Kurg, Nilgiris, Planstein A and B). High quality grains with high extractability, well-defined aroma and pleasant, slightly sour taste.
• Plantation A is a cultivar of India. It has a pleasant, bitter taste and a strong, well-defined aroma combined with low acidity. Used in mixtures.
• Java is a variety of the island of Java, Indonesia. It has a rich, bitter, astringent, tart taste with a chocolate aftertaste and a pronounced aroma. Used in mixtures.
• Mandelin is a cultivar on the island of Sumatra, Indonesia. Astringent, full-bodied coffee with a mild bready taste. The aroma is pronounced. Used in mixtures.
• Kolosi is a cultivar of the island of Sulawesi. Balanced, neutral taste with a pleasant, sweet nutty aftertaste.
• Santos is a Brazilian variety. It is characterized by a mild taste, light acidity and medium strength.
• Missor is a variety of India. Fragrant, with a slight sourness. It has a medium strength and is considered one of the richest varieties.
• Carrar is a variety of Ethiopia. Weak, soft coffee, has a juicy and slightly sweet taste.
• Tarazu is a Costa Rican variety. Strong aroma. Thick, balanced taste.
• Mom is a Colombian variety. Has a rich taste, has the strongest strength with a slight wine tint.
• Eyey is a variety of Kenya. Very strong, with a pronounced acidity and wine aftertaste.
• Piabern is a Tanzanian variety. Strong body with fruity notes at the beginning and wine aftertaste.

This is only a small part of the existing coffees that are popular in the world. It should also be noted another system of classification of coffee by territorial origin, which divides coffee varieties into three groups:

1. African: Kenyan, Ethiopian, Zambian, and Guinean.
2. Asian: Yemeni, Indian, Vietnamese and Indonesian.
3. American: Costa Rican, Colombian, Cuban, and Brazilian.

According to the quality of coffee, it is also classified into three groups: A - the highest quality; B - average quality; C - low quality. Or used: AA - the best coffee; AB is good coffee; BA - medium quality coffee; BB - low quality coffee.

When coffee appeared in Russia, why is Arabica better than Robusta, how the method of processing the beans affects their taste and how to choose the perfect coffee beans - we tell you all the most interesting about coffee.

Goats, Monks and the Devil's Potion: The History of Coffee

The most popular legend about the origin of coffee tells that it was first appreciated by ... goats. In the middle of the 9th century, the Ethiopian shepherd Kaldim noticed that his flock became overexcited and did not sleep at night after eating the berries of one of the plants in the forest. He told the abbot of the nearest monastery about this. He was convinced of the invigorating properties of the plant and decided that the decoction of the berries would help his monks stay awake at night services.

Gradually, the fame of the invigorating drink spread throughout the African continent, and by the 15th century it reached the Arabian Peninsula and the entire Middle East. The first coffee shops were already there, where people gathered to discuss news and problems over a cup of coffee. They were eagerly treated to foreign guests. Among Europeans, the Italians were the first to appreciate coffee. In the 17th century, it was already actively exported to Europe. Soon, many European countries began to grow coffee trees on their own plantations. Later, settlers from Europe brought grain to America.

In Russia, the love of coffee was cultivated by Peter I. He tried the drink in Holland and ordered it to be served at all meetings at the court. The first coffee shops were opened later - under Anna Ioanovna.

However, the coffee expansion was not without obstacles. In many countries he was greeted with hostility and superstition. In Mecca, it was called the "intoxicating potion of the devil" because of its invigorating properties, in Europe - "the black blood of the Turks" (it was believed that coffee negatively affects the souls of Christians). The world might not recognize the famous Italian espresso, because in the 16th century, the Catholic clergy insisted on the prohibition of coffee, calling it a "satanic drink." Everything was decided when Pope Clement VIII personally tasted the coffee and found it “delicious”. With his blessing, the active use of the drink in the West began.

Gradually, coffee entered every home and became an integral part of people's lives. Now his choice is so great that it is easy to get confused. We will help you navigate its main parameters.

Arabica or robusta? Types of grains

Arabica // Photo: shutterstock.com

Despite the fact that there are many types of coffee beans, you will most likely find two on store shelves and in coffee shops: Arabica and Robusta. The first one is considered elite and costs more, the second one has lower quality and, accordingly, the price.

Arabica is the very species that, according to legend, the Ethiopian goats "discovered" in the 9th century. From Ethiopia, he was transported to Brazil, Indonesia and Latin America. Now Arabica is grown in Ethiopia, Brazil, Australia, China, Chile, Indonesia, India and other countries. It is not possible to cultivate this type of coffee in every region. Arabica is very capricious to the weather and growing conditions (it grows only in the mountains and does not like the heat), and it gives little harvest. The grains are oval, with a curved line in the middle. The Arabica drink has a deep, rich taste with a lot of undertones (chocolate, nuts, citrus), which vary depending on the variety. The presence of a slight sourness remains unchanged, which is appreciated by lovers of Arabica. There is little caffeine in these beans, but a lot of taste and aroma.

Robusta (this is not a tree, but a bush) is relatively unpretentious, more fertile and resistant to disease. It shares some countries with Arabica (Brazil, Vietnam, Indonesia), and also grows where fastidious Arabica does not take root - this is Guinea, Congo, Nigeria, Sierra Leone. The grains are round, the line in the middle is straight. It contains twice as much caffeine as Arabica. Therefore, the robusta drink tastes bitter. There is no longer that half-tone play in it, but it invigorates the Robusta faster. It is used in the preparation of instant drinks.

Robusta // Photo: shutterstock.com

Sometimes manufacturers mix Arabica and Robusta to achieve the original taste, but more often this is just an attempt to reduce the cost of the product. At the same time, professionals note that improper roasting can make first-class Arabica worse than well-cooked Robusta.

Sometimes a separate type of coffee is called decaffeinated, or decaf. This is not entirely true. Decaf is the same Arabica, only that has undergone a certain industrial treatment to remove caffeine from the beans. This is most often done by rinsing the beans with water and steaming under high pressure. Such coffee is popular among people who are banned from caffeine (for example, due to diseases of the cardiovascular system), and those who like to drink a cup of coffee in the late evening.

To wash or not to wash? Coffee processing methods

After picking coffee berries, you need to separate the beans from the pulp. This can be done in two main ways.The first is the dry method. It is used in hot, dry climates and is considered more natural. The berries are laid out in one layer on a flat surface under the scorching sun and allowed to dry naturally, stirring constantly. At the same time, the grains absorb berry sugar and juices and acquire a complex sweetish taste with a berry-citrus flavor.

The second is the washed coffee processing method. It is used in regions with high humidity, where it is impossible to dry the berries naturally. Therefore, they are soaked in water for a day to soften the pulp, then the grains are separated using special machines. Then they are sent to fermentation, where they are again soaked in water with special microorganisms to separate from gluten, again sent to water in order to finally rinse and separate good grains from unsuitable ones. After that, they are dried. This method takes away most of the sweetness and gives the coffee its characteristic sourness.

Green to Black: Roast Grades

Untreated dried grain is green in color. During the roasting process, it darkens and acquires a special taste.

Roast grades are divided into four groups. The first is easy. This includes the Cinnamon and New England degrees. The kernels turn a little brown due to the caramelization of the sugar and crack due to the high temperature. In such coffee, sourness will be manifested as much as possible, a bready aroma will appear, but the taste will remain weakly saturated.Mediums include American, City, and Brown roasts. Essential oils are not yet released on the grains, but the color is already beginning to change significantly. Medium roasted coffee has more bitterness, less acidity and a pronounced aroma.

Strong (full city, Viennese) roast is obtained after the "second crack" of the beans: oils appear on their surface, the color becomes dark brown, the acidity disappears completely, and notes of caramel appear in the aroma.Strong roasts - world famous French and Italian. The color of these grains ranges from dark chocolate to almost black. The surface is very oily. Burnt bitter notes appear in the taste, sourness almost disappears. Heavily roasted beans are most often used to make espresso.