Coffee Growing, Processing, Flavor Profiles, Grind Settings, and Regional Origins

FrontStreet Coffee · Coffee Growing and Processing Flavor Descriptions Processing Method Grind Settings Production Region Introduction

Coffee Varieties

Coffee trees can be mainly divided into two major varieties: Arabica and Robusta.

In addition, there are some minor varieties such as Liberica and Arabusta, but these are not commonly found in the market.

Although Arabica and Robusta are both widely cultivated, there are significant differences between them. The beans are different, the tree species that grow them are different, and therefore their uses are also different. Arabica beans account for approximately 70% of the world's coffee production, while Robusta and others make up 30%.

Arabica

Arabica offers diverse flavors and acidity, with higher acidity and less caffeine content. The beans are red in color with less oil content and can only grow at altitudes above 800 meters. Arabica has strong aromas and various different flavors, with purer taste and smooth mouthfeel, featuring chocolate, vanilla, and nutty notes. The world's best coffee shops use this type of coffee, and experts believe the quality of this coffee depends on proper bean blending. Brazil is the largest growing country for Arabica beans, followed by Colombia and India.

Robusta

Robusta has a more bitter and astringent flavor compared to Arabica and is inferior in quality, so it is mostly used for making instant coffee. Coffee sold in fast-food restaurants is primarily made from Robusta beans. Since it originates from Africa, most Africans drink Robusta coffee. It has stronger disease resistance and higher yields, accounting for less than 30% of the world's total coffee production. Robusta has low acidity, high caffeine content, brown color, and thick oil. Compared to Arabica, it has fewer flavor notes but can increase coffee body and create a gelatinous mouthfeel.

The Liberica coffee tree accounts for less than 5% of world production. Liberica coffee trees are suitable for growing in lowlands, and the coffee beans produced have extremely strong aromas and bitterness.

Second Process: Green Bean Processing

Coffee green bean processing methods can be roughly divided into: natural sun-drying method, washed method, natural washed method, and honey processing method. Different processing methods affect the flavor of coffee.

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