Types of Coffee

Arabica (Coffea arabica): Arabica coffee is the most widespread and highest quality coffee variety. It typically has a pleasant, mild taste and fruity aroma with higher acidity. The arabica shrub grows at higher altitudes in cooler climates and grows more slowly, which helps develop its flavors.

Robusta (Coffea canephora): Robusta coffee has a stronger flavor and higher caffeine content than arabica. This variety is grown in areas with higher temperatures and lower altitudes. It is often used in coffee blends and espressos due to its distinctive taste.

 

Additionally, there are some special or region-specific coffee varieties:

Liberica (Coffea liberica): Less widespread, particularly in Africa. Liberica coffee has strong, fruity flavor notes.

 

Excelsa (Coffea liberica var. liberica): This is a subspecies of liberica, which has different flavor profiles, including fruity, floral, and spicy notes.

 

Geisha (Coffea arabica var. geisha): A special variety of arabica with high quality and unique flavor notes. It is often found among Panamanian coffees.

It is important to note that arabica and robusta are the most widespread, and they grow in different regions of the world, developing various flavor notes and characteristics.

Processing Methods
 

During coffee processing, freshly picked coffee beans are extracted from the coffee cherries and prepared before roasting. The method of coffee processing has a significant impact on the taste and aroma of the coffee. We distinguish four main types of coffee processing:

 

Dry (natural) processing:

 

The coffee beans are dried within the whole fruit, the coffee cherries, by exposing them to sunlight or artificial drying areas, allowing the moisture to evaporate from the fruit. This method typically gives the coffee intense and fruity flavor notes.

Washed (wet) processing:

The coffee beans are first pulped from the coffee cherries, then fermented and washed, followed by drying. Washed processing results in a cleaner, brighter-tasting coffee.

 

Honey processing:

The outer skin of the coffee cherries is removed, but the remaining pulp is left on the surface of the coffee beans, giving the processing a "honey" characteristic. Honey processing enriches the coffee with sweet, full-bodied flavor notes.

 

Pulped Natural processing:

This is a hybrid method where the cherry skin is removed, leaving a thin layer of pulp on the coffee bean. The coffee beans are then dried without fermentation. This processing method usually results in a combination of bright acidity and full-bodied flavor.

Specialty Coffee

 

Specialty coffee represents the excellence and sophistication of coffee drinking, where quality and uniqueness play a primary role. The essence of this category is to grow and roast outstanding quality coffee beans, emphasizing the richness of flavors, the uniqueness of the terroir, and careful processing methods.

 

Specialty coffees are evaluated based on their flavor profile, aroma, acidity, body, and aftertaste. Coffees generally receive a score above 80 out of 100, where scores above 90 indicate excellent quality.

 

To achieve excellent quality, numerous factors are considered from coffee producers to roasters. The terroir of coffee plantations, the use of high-quality varieties, careful harvesting and processing, and precise roasting all contribute to the extraordinary taste of specialty coffees.

 

This category reflects the passion and commitment to coffee, both from coffee growers and consumers. Consuming specialty coffee is a true experience, where the uniqueness and richness of coffee are evident in every sip. Specialty coffee is a kind of culinary delight, symbolizing the elite and sophistication in the world of coffee.