Coffee is a beloved beverage enjoyed by many around the world, made from the seeds of berries from certain Coffea species. The process from bean to brew is quite intricate and involves several crucial steps.
Initially, the coffee cherries are harvested from the coffee plants either by hand or using machines. The primary methods of harvesting are strip picking, where all cherries are stripped off of the branch at one time, or selective picking, where only the ripe cherries are gathered.
Once harvested, the cherries need to be processed to extract the coffee beans. There are mainly two methods for processing: dry and wet. The dry method is a traditional approach where the cherries are spread out in the sun to dry, with the flesh of the cherry eventually drying out and being removed. The wet method involves removing the pulp from the coffee cherry and drying the beans.
After processing, the green coffee beans are then roasted to varying degrees depending on the desired flavor profile. Roasting is a crucial step as it significantly impacts the taste and aroma of the coffee. It transforms the chemical and physical properties of the green coffee beans into roasted coffee products.
The types of coffee beans and their unique characteristics indeed play a substantial role in the flavor of the coffee. The primary types of coffee beans are Arabica, Robusta, Liberica, and Excelsa, each with its distinct taste and aroma profile.
The Arabica beans, known for their sweet, soft taste and higher acidity, are often grown in higher altitudes, which contributes to their quality and taste. On the other hand, Robusta beans, known for their stronger, harsher taste compared to Arabica, are grown at lower altitudes.
Furthermore, the growing conditions like altitude, temperature, and soil type significantly affect the coffee bean’s size, flavor, and inherent characteristics. For instance, coffee plants grown in volcanic soil like in parts of Hawaii or Colombia tend to produce beans with a unique flavor profile due to the rich mineral content of the soil.
In conclusion, the journey from a green coffee bean to a delicious cup of coffee is a complex process influenced by the type of bean, the processing and roasting methods, and the environmental conditions in which the bean is grown.
The Multifaceted Impact of Coffee Beans on Your Brew’s Flavor
Coffee beans indeed play a monumental role in dictating the taste of your coffee. Among the myriad factors, the size of the coffee beans is often presumed to indicate quality. Larger beans, having spent more time maturing on the tree, are believed to be superior as they have fully developed their essential compounds. However, a notable exception exists in the form of peaberry coffee beans, which, despite being smaller, are often prized for their sweet taste and rich flavor.
Baristas often craft blends using different types of coffee beans to concoct new flavors. However, it’s a meticulous process; larger beans necessitate a longer roast time compared to their smaller counterparts. Achieving a harmonious blend requires a fine-tuned approach to ensure the roasting temperature and duration are just right, preventing any bean from being overheated or under-roasted.
The concept of Terroir significantly impacts coffee taste. It encapsulates the influence of the geographic location and environmental conditions on the beans, explaining why a Kenyan brew exhibits a different flavor profile compared to one from Brazil. Beans from neighboring regions often share similar taste characteristics due to the shared terroir.
Ripeness is another crucial determinant of flavor. Coffee cherries on the same tree ripen at varied paces, demanding a discerning eye when selecting beans for harvesting. Many coffee farms employ individual pickers who meticulously pick cherries meeting a specific ripeness standard, ensuring consistency in flavor.
The processing method employed post-harvest further alters the coffee’s taste. Traditional dry processing, prevalent among native African farmers, entails drying the coffee beans while they remain encased in the fruit. Conversely, the modern washed or wet-processing method involves fermenting the beans, followed by separating the seeds from the pulp. Each processing method imparts a distinct flavor to the coffee, adding another layer of complexity to the taste profiles we experience in our daily brew.
Different Types of Coffee Beans
Arabica
There is a reason why Arabica is the most popular coffee and the most consumed one. It is believed to be the first coffee species that was cultivated by humans. And currently, this coffee breed contributes to 60% of global coffee production.
Arabica Coffee was found in Yemen and documented by the 12th century. It is well documented in ancient Arab artifacts that Arab scholars used Arabica coffee to prolong their working hours.
The best kind of Arabica coffee is grown in Sumatra and Java in Indonesia. They are known for their low acidity and heavy body. This is why they are ideal for blending with coffee from Central America and East Africa.
Robusta
Next, we have Robusta coffee beans. It has its origin in Central and Western sub-Saharan Africa. Robusta is scientifically known as Coffea canephora. It has two main varieties- Robusta and Nganda. After plantation, the flowers take 10-11 months to ripen. The final developed cherries are oval-shaped.
There is one advantage of planting Robusta coffee- they have a higher yield than Arabica coffee beans. But they do contain more caffeine (2.7%) than Arabica coffee (1.5%). Moreover, they have less sugar content (3%) than Arabica Coffee (6%-9%). This is why Robusta isn’t as popular as Arabica coffee.
Robusta origins can be found in upland forests in Ethiopia, Western and Central Africa (Liberia, Tanzania, Angola).
Organic
New cultivation methods are being used to generate a higher yield in less space to meet global demand. Moreover, the use of pesticides and different herbicides is becoming more and more common.
Organic Coffee refers to any coffee that is grown naturally, without any chemical additives or artificial breeding grounds. To ensure a coffee brand that claims to be organic is truly organic, there is a global Organic Certification.
There are a few considerations that go into this certification. These factors include- using 100% organic fertilizers. Chicken manure, Bocchi(Bokashi), and coffee pulp are some types of organic fertilizer.
If a coffee farmer uses synthetic nitrogen, phosphate, or potash, they cannot be eligible for the 100% Organic Certification.
Fair Trade
It is well known that the taste of coffee depends on the type of coffee beans. And one important factor of the final taste is the geographical location where the coffee was produced. Coffee from Indonesia has a different flavor profile. Similarly, coffee from the mountains of Brazil has a different flavor profile.
The Fair Trade certificate certifies the authentic origin of a batch of coffee. It is an important indicator for wholesale buyers, as well as small-scale baristas, as this is important for acing a specific taste profile.
As far as farmers are concerned, the Fair Trade certification allows coffee farmers to claim the right and fair price for their yields. The ultimate aim of this certification is to ensure a better life for coffee-growing families in developing countries.
Kosher
Different religions have different rituals and festivals. But they also have some prohibitions on what is edible and what is not. Kosher Coffee is coffee that adheres to the Jewish religion’s strict eating and drinking standards.
The Verdict
We hope you learned something new about the different types of Coffee Beans from this article. So next time your friend starts a conversation on coffee, you will know when they are bluffing. Do let us know if you want us to cover any specific topic in the future. Leave a comment below, and we will get back to you.
