Types and varieties of coffee. Choosing the right coffee: types, varieties

Perhaps one of the most popular and widespread drinks in the modern world is coffee. It is drunk in all corners of our planet, and many people absolutely cannot imagine life without such an amazing drink. Coffee is able to give cheerfulness, add a good mood and set you up for a working day.

For many, tasting this aromatic drink has become a kind of ritual. However, few coffee lovers have information about its varieties. Let's talk on www.site what varieties and types of coffee beans exist, and also consider their properties.

Types of coffee beans

On our planet, there are just over ninety varieties of plants that belong to the genus coffee. At the same time, only two of them are used for the industrial production of grains, which are then used to make coffee. These are Arabica coffee and Robusta coffee, also known as Congolese coffee. These two species represent ninety-eight percent of the coffee produced. Seventy percent of this volume falls on Arabica and thirty percent on Robusta. There are 2 more “main”, but less well-known ones - Liberica (West Africa) and Excelsa (Congo, Venezuela, Vietnam, Philippines, Kenya).

The most common variety of coffee is considered Arabica, such plants grow quite high above sea level - from nine hundred to two thousand meters. The grains of these crops have an elongated shape and a smooth surface. There is an uneven line on them, curved in the shape of the Latin letter “S”, after the roasting, you can see the unburned crumbs of the coffee berry in it.

Robusta is considered to be a faster growing species and also slightly more resistant to pests than Arabica. Such a plant is found at a level from zero to six hundred meters above sea level, mostly in Indonesia, India and tropical regions of Africa. Robusta grains are characterized by a rounded shape, and their color can vary from light brown to grayish green.

True connoisseurs believe that Robusta is a less refined coffee due to the characteristics of the aroma. However, this type of bean contains a larger amount of caffeine, which allows it to be actively used in espresso blends, thereby achieving a pronounced foam and reducing costs.

Other types of coffee do not have industrial value, they are represented primarily by liberica and excelsa. At the same time, there are several varieties of Excelsa - mocha, soft Colombian, bourbon, typical, maracaju. The trees of this type of coffee are very demanding on soil and moisture, so plantations are limited. It is customary not to mention Liberica at all. This is an aromatic but tasteless coffee with a small amount of caffeine.

Some varieties of Arabica coffee beans:

Colombian coffee "Medellin Arabica"
Sweet taste, acidic

Costa Rican coffee "Tarrazu Arabica"
Nut shade

Jamaican coffee "Blue Mountain Arabica"
Refined taste

Yemeni coffee "Mocha Arabian"
Wine taste, acid and chocolate undertones

Kenyan Arabica Coffee
Strong, pungent taste

Indian coffee "Mysore"
Sour, vinous taste, delicate aroma

Tanzanian coffee "Kilimanjaro Arabica and Moshi"
The aroma is pronounced, the acidity is sharp

Hawaiian coffee "Kona Arabica"
Sweet taste, strong aroma

Indonesian Coffee Arabica Java Island
Sweet taste and smoky aroma

Indonesian coffee Arabica Sumatra island
spicy taste

Ethiopian coffee "Harar Arabica"
Wine taste of currant, strong aroma

What are coffee beans valued for, what properties do they have?

Coffee beans are a very popular product that you can now easily buy in almost any store. As you know, they are used to prepare a surprisingly tasty and attractive drink of the same name. Both the benefits of such a drink and its properties have been controversial for many years.

Coffee beans are a source of a huge amount of a wide variety of chemical compounds, represented by phosphorus, magnesium, sodium, iron, calcium and other elements. In general, such raw materials consist of nitrogenous elements, sugar, caffeine, fiber and fat, as well as vitamins and minerals. Separately, it is worth highlighting the alkaloids, analyzing which we can talk about the qualitative characteristics of coffee. It is these substances that are responsible for the aroma of the prepared drink and the invigorating effect that it has on the body.

Scientists have concluded that coffee can improve memory by an order of magnitude in older people. Also, this drink is an excellent aphrodisiac, helps to cope with some sexual disorders. In addition, the systematic consumption of coffee in moderation saturates the body with a huge amount of antioxidants. Such elements quite successfully prevent oxidation processes, which cause active aging and subsequent destruction of cells. Antioxidants also protect the body from free radicals. It should be noted that the maximum amount of such nutrients is contained in grains of light roasting.

Consuming natural coffee in moderation helps reduce the likelihood of developing liver cancer and cirrhosis, as well as diabetes and even Alzheimer's disease. There is evidence that such a drink quite successfully prevents Parkinson's disease.

In addition, scientists have concluded that drinking coffee has a positive effect on the activity of the digestive and immune systems. Such a drink activates the synthesis of digestive juice, improving metabolic processes and ensuring optimal absorption of food. Drinking coffee without sugar will also help protect against tooth decay.

Doctors are sure that moderate drinking of such an invigorating drink has a positive effect on the functioning of the kidneys and lungs. Moreover, coffee can even reduce the frequency of asthma attacks, for this you need to drink about two to three cups a day.

Coffee beans help increase the effectiveness of antibiotics, reduce the harm of nicotine addiction and make gym workouts especially effective.

Reception of high-quality coffee helps to prevent depressive conditions, increase concentration, improve memory and attention. However, the tonic effect is rather short-lived.

Such vegetable raw materials can be used not only for making a delicious drink, but it is also actively used in cosmetology and cooking.

It should be borne in mind that excessive consumption of coffee can harm health, causing calcium leaching from bones, headaches, insomnia, tachycardia and hypertension. Such a drink is not shown to children at all.

Coffee is a drink that many people enjoy. And for good reason, because it has a unique taste and rich aroma. Coffee invigorates, so it is a traditional breakfast drink. In addition, an invitation to enjoy it is a great excuse to spend time with your loved one.

What is the most delicious coffee? What are the varieties and types of drink?

Types of coffee

In total there are several varieties of the drink. In the ranking of the most delicious coffee, which type is in the lead? It's definitely Arabica. Its taste is soft and rich at the same time. Arabica is considered the world leader in the production and consumption of ground beans.

Robusta has a stronger taste with a slight noble bitterness. Growing grains of this variety is not as common as Arabica varieties, but it is Robusta that is used to produce an instant drink.

In addition to these most famous types of coffee, there are also less common ones:

Liberica - this species has a tart and bitter taste, which is why it is rarely used in its pure form. Most often, Liberica serves as a flavor additive to softer Arabica. It is difficult to meet this species on sale, most often it can only be purchased in Africa, where it is grown.

Excelsa is a rare type of grain that is grown in Vietnam, Congo, Kenya and the Philippines. It has a very specific aroma, which is why it is used as a flavoring additive to other species. Based on it, a drink known as mocha is produced.

Maragogype has large coffee beans. It has a strong, rich aroma.

In free sale, you can find Arabica coffee, which differs in types and tastes of coffee due to different roasting methods, as well as flavoring and aromatic additives.

Elite varieties

The taste characteristics of coffee depend not only on the type of grains, but also on their processing. Elite varieties of the drink are not only expensive, but also have a unique memorable taste:

These varieties of grains are difficult to find in free sale, but they are worth a try for the sake of unusual taste sensations.

Coffee rating by country producer

The taste of natural coffee is incomparable, therefore its grains are highly valued all over the world. However, there are several countries that are at the top of the ranking in terms of taste and quality characteristics of the resulting drink:

Cuban, Caribbean and Yemeni drinks are also considered good. However, these countries are not world leaders in grain production.

Rating of well-known brands

These brands of coffee are the most common in Russia. They can be found on the shelves of any store. Which coffee is the most delicious of the most affordable brands:

Jardin is an optimally roasted Arabica with a rich coffee flavor that makes this brand a favorite among many fans.

Kimbo is an Italian brand that offers quality drinks for every taste and budget.

Gut! The brand is known for its quality coffee of both types - both Arabica and Robusta.

Lavazza is an Italian brand that offers consumers both single varieties and a variety of blends. In addition, the company produces a flavored drink.

Malongo is a coffee made in France. Coffee lovers note that excellent espresso is obtained from the beans of this manufacturer.

These measurements have different price categories, but they are freely available, which is why they are loved by the population.

Varieties of strong coffee

Despite the fact that Arabica remains the leader in consumption due to its mild taste, Robusta does not lose its leadership among lovers of a stronger drink. Robusta has a high content of caffeine, in addition, it is from it that an instant drink is made.

Connoisseurs of a strong appearance should pay attention to the following varieties of grains:

• Robusta Uganda.
• Kubito.
• Sulawesi Torah.
• Yemen Mocha.

In addition, the following strong blends are on sale:

Dead Wish is the leader in strength among all currently existing species. No wonder its name translates as "Suicide Note". This brand of coffee has collected an explosive mixture of the strongest varieties. In addition, the caffeine content is 1.5 times higher than in espresso.

Espresso IR is a strong drink with unique nutty notes, which are formed during roasting using a special technology.

Paganini is a strong blend of Arabica and Robusta.

These blends are difficult to find on the free market, so if you want stronger coffee, you should pay attention to varieties that are labeled "espresso".

How to choose coffee?

What is the most delicious coffee? How to choose the right grain so that it meets the expectations for quality and taste characteristics? You should pay attention to such points:

Producing country. The higher above sea level the grain is grown, the softer and lighter it will be. This applies to the taste of Arabica coffee, since almost all Robusta is grown in flat areas.

The degree of roasting is divided into light, medium and long. Light is characterized by softness and tenderness of taste, it is ideal for refreshing coffee drinks. The medium enhances the smell, but gives it bitterness. Prolonged or French roasting makes the drink more fragrant, adds bitterness and astringency to it.

Grinding degree. There are three degrees - coarse, medium, fine grinding. Coarse is used for cooking in a French press, fine - for cooking in a Turk, medium is considered universal.

In addition, you should pay attention to freshness, because it also plays an important role in the taste characteristics of the resulting drink.

Choice of ground coffee

Most often, coffee lovers prefer to buy already ground and packaged drink. In order to choose the right coffee, you should pay attention to the following points:

• grains may contain caffeine, and may be decaffeinated;
• the packaging must be hermetically sealed;
• date of manufacture should be as late as possible;
• the degree of grinding, roasting, as well as the grade should be indicated on the packaging.

It should be remembered that after opening the pack, the contents should be poured into a hermetically sealed container.

Choice of instant coffee

What is the tastiest instant coffee? When choosing such a drink, you should rely on the following data:

The expiration date indicated on the package.

The packaging itself must be glass or metal, without cracks and chips.

Like any other product, instant coffee must contain information about the shelf life, the country of origin, and the composition of the product.

The taste of instant coffee is quite varied, so you should follow your own taste preferences to choose a good drink.

For connoisseurs, lovers and just interested.

Coffee trees are quite difficult to classify due to their extreme diversity. In total, there are about eighty types of coffee trees - from dwarf shrubs to 10-meter giants, among which there are only 4 main species. Of these, only two botanical species of coffee trees are of interest to coffee connoisseurs - these are Coffea Arabica (Arabica), also called Arabian coffee, and Coffea Canephora (Robusta), which is sometimes called Congolese coffee.

The other two varieties of the coffee tree are Coffea Liberica (Liberica), discovered in Liberia in 1843, and Coffea Dewevrei, of which Excelsa is the best known subspecies. These two varieties have the qualities of Robusta and quite acceptable, although not very pleasant taste.

It is necessary to understand the difference between the concepts of "coffee type" and "coffee variety" It is wrong to call Arabica, Robusta, Liberica or Excelsu a variety - these are types, more precisely varieties of the coffee tree. Each species has many varieties.

ARABIC

The official name of the plant is the Arabian Coffee Tree (Coffea Arabica). Arabica coffee, the most important type of coffee in the world, has a complex aroma and taste.

The Arabica tree is naturally 6-8 meters high (however, the tree is not allowed to grow more than 4 meters for easy harvesting). The Arabian tree blooms with white fragrant flowers, 3-7 pieces in the corners of the leaves. The fruit of Arabica is 14 millimeters long, red in color, and at the end of ripening it is purple. The seeds are elongated, plano-convex, facing each other with flat sides, on which a longitudinal furrow is noticeable.

During the year, the Arabica tree usually produces no more than 5 kg of fruit, from which about 1 kg of finished grains is obtained. Arabica beans are larger, longer and smoother than Robusta beans, and also less caffeinated.

Arabica fruits contain: 18% aromatic oils, 1-1.5% caffeine. The taste of coffee made from Arabica is sweet, with a slight sourness. The best beans come from Arabica varieties: Typica, Bourbon and Maragogype.

Arabica makes up almost 70% of all coffee produced in the world. The number of varieties of Arabian wood that are used today in the coffee industry is 45-50. However, it is quite difficult to grow, as it is very sensitive to diseases, pests and frosts.

ROBUSTA

The official name of the plant is the Canephora Robusta Coffee Tree (Coffea Canephora). Discovered in the Congo Basin (Congo, Africa). Robusta - the second most popular type of coffee in the world - is characterized by a high content of caffeine in beans.

Canefor coffee has less flavor and more strength than Arabica coffee, besides, the plant perfectly resists diseases and insects. However, the strength of coffee is far from its most important characteristic, and the taste of Robusta is valued lower than Arabica. In this regard, Robusta makes up only 30 percent of the coffee produced in the world.

Robusta grows at an altitude of 200-900 m above sea level, and is more resistant to changes in temperature and rainfall than Arabica. Robusta coffee tree is insensitive to diseases and harmful insects. Plantations do not require careful care and are characterized by high yields.

Robusta fruits contain: 8% aromatic oils, 3% caffeine. In production, Robusta is mainly used in blends and for the production of instant coffee.

LIBERICA

The official name of the plant is the Liberian Coffee Tree (Coffea Liberica). Liberian coffee is originally from West Africa. Currently, this species is grown in almost all countries of the African continent, as well as Sri Lanka, Indonesia, the Philippines and others.

Liberica coffee is obtained from the fruits of coffee trees 6-10 meters high with very large leaves. The length of the coffee fruit is 30-35 mm, the width is 10-15 mm.
Liberica is resistant to all diseases of coffee trees, except for brown leaf fungus.

The quality of Liberica fruits is not the highest, so this type of coffee is rarely used. Basically, Liberica is used to create various mixtures.

EXCELSA

The official name of the plant is Coffea Dewevrei. Another kind of coffee. Excelsa coffee - or Coffee High - is even less known than Liberica. Trees of this species reach a height of 20 m. This type of coffee has no economic value. It is most often used as one of the components of elite coffee blends to enhance the aroma of the drink.

The main types of coffee are Arabica and Robusta. In turn, these species are divided into a large number of varieties that differ from each other in their flavor and aroma characteristics and, accordingly, in price.

The names of the different varieties are given:
- by country of origin;
- according to the port from which the delivery is carried out;
- according to the subspecies of the coffee tree (Bourbon, Typica, etc.);
- by the name of the farm, estate, property where coffee is grown;
- by the name of the area, mountain, valley or nearby city;
- as a commercial name;
- according to the national classification system as the country of origin;

There are also many different classifications of coffee according to the quality of the grown beans. Different countries carry out this classification in different ways:
- SHG (Strictly High Grown), coffee grown in the mountains;
- HG (High Grown), coffee grown in the foothills;
- MG (Medium Grown) or CS (Central Standard), coffee grown on lowland plantations;
- SHB (Strictly Hard Bean),. coffee with very hard grains;
- HB (Hard Bean), coffee with hard grains;

Quality:
- A - coffee of the best quality;
- B - average quality;
- C- poor quality of coffee;
- AA - the best coffee;
- AB - good coffee;
- BA - medium quality coffee;
- BB - low quality coffee.

Also on some varieties of coffee you can see a special marking about the "preparation" of the grain, which means that the grain has gone through a manual process of removing defective grains and foreign bodies (stones, etc.):

AP (American preparation) - American preparation that allows you to remove up to 23 defects in 300g of grain;
- EP (European preparation) - European preparation that allows you to remove up to 8 defects in 300g of grain.

Almost all berries of coffee trees contain two grains, but there are cases when there is only one fused grain in a coffee cherry. These beans are hand-selected, labeled PB (Peaberry), and sold as a separate coffee variety. Peaberry makes up 5% of any coffee crop.

Asian and Australian coffee

"Arabica Yemen Mocha Mattari"

The first sort of coffee that Europeans met. The best of the Yemeni coffee varieties, which is collected in the northern mountainous part of Yemen in the Mattari region near the city of Sana at an altitude of 1000-2000 m. This is the first coffee variety brought to Russia. It was he who was drunk by Russian and European monarchs. Hence the second name of this variety - "Coffee of the Lords". The taste of Mocha Mattari coffee is rich, tangy, with a chocolate aftertaste, the aroma is delicate, wine-fruity, with smoky hues. A unique, slightly noticeable sourness gives the drink a soft and piquant taste, with a long chocolate aftertaste.

"Arabica India Monsooned Malabar"

The most interesting variety of Indian Arabica from the city of Malabar, where it is grown on a small farm, placed in rope bags and stored in a barn from June to November, when the monsoon winds blow. Beans from the rains gain moisture and double in volume, acquiring a yellowish-bronze color (in ordinary coffee it is green). This way of processing coffee appeared with the development of high-speed ships. In the days of sailing, the grains traveled for many weeks, and during this time they managed to turn yellow and acquire a special flavor. After their journey to Europe was shortened, the locals had to resort to a special “monsoon” treatment in order to preserve the taste and appearance of coffee familiar to Europeans.
Moderate acidity, medium and thick consistency, balanced sweet taste, pleasant aroma of nutmeg, chocolate tones will not leave anyone indifferent.

"Arabica Kopi Luwak"

Coffee is very expensive and extremely rare.
Coffee gourmets appreciate Kopi Luwak for its unique taste and fragrant aroma. Indeed, having sniffed the packaging valve, even an inexperienced nose will feel the richness and variety of smells of coffee beans. It is believed that it has its original taste due to a very unusual way of fermenting coffee beans and harvesting them. The production process of Kopi Luwak coffee beans consists in the fact that small animals (palm civet) eat the fruits of the coffee tree (coffee cherries), digest them and excrete them. Subsequently, these grains are harvested and used to make coffee. It is this special process of coffee production that explains its high price and rarity.
The special brightness of the taste of Kopi Luwak coffee is explained by the properties of the gastric juice of the animal, which includes a substance rich in aroma - civet. In addition, when choosing fruits, civet uses not only the eyes, like people, but also the nose, choosing the best berries. Due to this, the grains of this variety are superior in quality to any other variety.
Kopi Luwak has special, expressive taste features: chocolate aroma, delicate bitterness, shade butter, nougat and honey, as well as a long and persistent many hours of aftertaste.

"Arabica Nepal Everest"

The world's only coffee growing north of the Tropic of Cancer, Arabica from a small plantation in the Nuwakot district.
The delicate, perfectly balanced taste of Nepal Everest is incredibly rich. Connoisseurs and gourmets distinguish in it a slight sourness and at the same time a noble bitter shade, as well as unusual sweet-salty notes. The aftertaste carries fruity-floral notes of jasmine, citrus fruits, hazelnuts, and fresh coriander.
The unique character of this extraordinarily rich coffee reveals noble aromas of cocoa and lollipops to coffee gourmets, changing with exquisite notes of ginger on the palate.

Arabica PNG

An exotic and high quality highland arabica coffee. This is a cultural variation of Blue Mountain Arabica, brought to New Guinea from Jamaica.
This variety of coffee is considered one of the best due to its high consistency and pleasant sweetish taste. The coffee is well balanced and expressive fruity notes are clearly manifested in it.
It has a good texture and sweet taste. This variety is used in pure form and in mixtures due to its very high quality.
A drink of medium acidity, with a nutty smell and pleasant taste, tart, with a slight bitterness.

"Robusta India Parchment"

It has a pleasant chocolate aroma with wine tones, gives a bitter, highly saturated infusion, with a high content of caffeine. The aftertaste is bright, very long. Most often used for preparing mixtures.

"Robusta India Cherry"

It has a rich aroma and gives a bitter infusion of medium saturation with almost imperceptible sourness. Although they almost never use it in its pure form, gourmets recognize the Robusta India Cherry variety and advise it to lovers of very strong coffee.

South American coffee

"Arabica Bolivia"

The coffee has a silky creamy taste, intensely spicy aromas with notes of jasmine, peach, cedar and vanilla. Rich taste with slight sourness of apricot, blackcurrant and red grapes. This is one of the best examples of classic coffee from South America, has a bright, juicy acidity and a clean taste. The characteristic flavor of this typically South American coffee comes from the wet processing of the beans.

Arabian Brazil Santos

The most famous variety of Brazilian Arabica. The taste is rich, moderately sour, with sweet notes and hints of dry spices. The aroma is delicate and balanced. The drink obtained from this variety has a mild, pleasant taste. Santos gives the drink a mild aroma, delicious richness and moderate acidity. Brazil Santos is distinguished by its special softness, stability of taste, coffee character, which does not have any extraneous shades. There is a balance of sourness and bitterness.
The variety is recommended for those who do not like exotic, but prefer classic coffee. Well suited as a component for coffee blends. The grain size of this variety is the standard grain size for all other varieties.

"Arabica Brazil Yellow Bourbon"

One of the best Brazilian coffee varieties, named after the French island of Bourbon in the Caribbean. This variety has a clean, neutral, slightly sweet aroma, and a rich, neutral flavor. A distinctive feature of Bourbon is a refined sweetish-bitter, slightly oily taste with a slight sourness, which is completely absent in regular Santos.
Real Bourbon is harvested from coffee trees only during the first three harvests. After four years, the grains change their characteristics and become similar in taste to regular Santos.
The Yellow Bourbon variety is a unique coffee variety that has not undergone any crossbreeding procedures.
The berries of this variety are yellow in color and their peel is thinner than that of other varieties of coffee. It allows the sun's rays to effectively influence the ripening berries and grains, making them especially sweet.
A unique coffee with an incredibly balanced and very rich taste. When properly roasted, this coffee is very sweet and can be drunk without sugar.

"Arabica Ecuador Galapagos"

A rare and very unusual type of coffee grown without the use of chemicals. Coffee is grown in extremely limited quantities. Thanks to the truly unique climatic conditions and the original traditions of collection and processing, this coffee cannot be compared with any of the known varieties of coffee. It has a delightful aroma with hints of dark chocolate, well balanced; on the palate - cocoa and caramel, pleasant floral sourness. It has an exquisite aroma and rich taste with a soft nutty tint.

"Arabica Colombia Excelso"

One of the most popular coffee varieties in the world, with a well-balanced taste, it has a delicate, pleasant aroma with a mild fruity aftertaste and more acidity than Colombia Supremo. Harmonious aroma, pleasant aftertaste.
This variety of coffee is distinguished by a wonderful combination of coffee qualities: taste, aroma, texture and color, which turns into a sunny golden color when a little milk or cream is added to the drink. Light sourness, inherent in all varieties of Colombian coffee, is present in the drink.

"Arabica Colombia Supremo"

Supremo means "magnificent" in Spanish. This coffee has a wonderful velvety taste, slightly sweet with a slight pleasant acidity of fruit wine. Undoubtedly, coffee of the highest standard. It will immediately win your heart with a rich and bright bouquet of flavors.
The taste and aroma of this variety are suitable for making coffee in a variety of ways.

"Arabica Colombia Maragogype"

It is made from large grains of Colombian Arabica coffee grown on highland plantations. Hand-picked beans and traditional processing make this coffee truly precious.
A drink made from this type of coffee has a bright rich aroma with hints of baked milk and a thick dense taste with a slight bitterness.

Central American coffee

"Arabica Guatemala Antigua"

The variety of coffee grown in the vicinity of the city of the same name is distinguished by a noticeable bitterness with a hint of prunes. Well noticeable citrus acidity, medium and thick consistency, good balance, chocolate and spicy notes. The aroma of this coffee can be described as sweet and sour, floral. The taste is bright, rich, impetuous, with a barely perceptible noble bitterness.
Coffee in Guatemala is grown on the slopes of volcanic mountains, where nature has created almost ideal conditions for obtaining high-quality Arabica beans. The best varieties of Guatemalan coffee have a pronounced spicy, chocolate or "smoky" aroma - a consequence of the volcanic soil on which coffee trees grow.

"Arabica Guatemala Maragogype"

It is one of the best varieties of this variety and originates from the Brazilian variety of the same name.
Guatemalan coffee is more acidic than neutral Arabica coffees, and therefore pairs well with them, as well as with bitter varieties. It has a pronounced spicy taste, high acidity and a special aroma with a smack of smoke. The infusion is rich, with a long mild taste. The bouquet is rich, complex with fruity, floral and smoky undertones.

"Arabica Costa-Rica Tarrazu"

Full-bodied and rich, with a light, clean taste and wonderful aroma. The peculiarity of this variety is that coffee retains all the richness of taste and aroma, even when cold! It is this variety that is most often used in the preparation of soft drinks from coffee. The taste is rich, intense, similar to the old Burgundy wine, there is a slight acidity. The aroma is soft, pronounced, long aftertaste, exceptionally full saturation. Excellent coffee with a clearly visible vinous tint and a clean flavor bouquet. Rich, soft taste with hints of hot spices, has a delicate, elegant aroma.

"Arabica-Costa-Rica"

It has a reputation as one of the best coffee varieties due to its wonderful aroma and pronounced walnut flavor. It grows in the humid tropics, where there is a lot of sun and frequent rains. It has a low caffeine content.
The drink turns out to be quite strong, even burning, with a bright aroma. The largest grains grown at an altitude of over 1500 meters above sea level are selected; their taste is milder. Coffee has a high acidity, creates a silky piquancy of taste.
Rich, soft taste with hints of hot spices, high density - these are the distinguishing features of this variety.

"Arabica Jamaica Blue Mountain"

One of the rarest and most respected varieties of coffee in the world, which has long remained unsurpassed. It grows in the mountainous region of Blue Mountain at an altitude of 2256 meters above sea level. The grains have a characteristic blue-green color. The main advantages of this variety include the quality of care, processing and sorting of exported coffee and, accordingly, the quality of the final product. On the international market, Blue Mountain coffee is almost unavailable.
Grains have a delicate elegant aroma, delicate taste with nutty tints and fine sourness. The fullest taste of coffee appears, with an increase in the volume of ground coffee for one serving by 15-20%. Distinctive features of properly prepared coffee of this variety are - not very dense texture, no obvious bitterness, a balanced combination of classic taste with a light nutty aroma and a distinctly noticeable fruit flavor, moderate acidity, sweetness.

Arabica Rwanda

Has aroma of fresh bread with hints of milk chocolate. The taste of a young wine with a noticeable acidity, a slight aftertaste of green apples and a long fruity aftertaste is an amazing feature of the variety. The drink is balanced, medium strength, rich, oily, with clear hints of vanilla.

"Arabica Ethiopia Sidamo"

The infusion is thick, with a long aftertaste. The aroma is subtle, pronounced, with a fruity tinge. Refers to soft varieties of coffee. At first very soft and delicate, then it becomes much denser. In the aroma of coffee, experts distinguish notes of bergamot, apricot and blueberry tones, as well as hints of vanilla and cocoa. The aftertaste of Ethiopia Sidamo is characterized by hints of aromas of toasted bread, caramel, rose and fresh cream.

How to choose? (we are talking about coffee beans)

1. Appearance:

The size. If you are purchasing 100% Arabica beans, then all beans must be the same size and shape. If you saw small grains in this mixture, then there is a possibility that cheap Robusta was added.
- The form. The grains should be the correct shape of the beans, they should be pleasant and velvety to the touch. There should be no spots or chips on the grains, small pieces of beans are completely excluded. The only thing you can see is grains of different colors in the Melange mixture. This is due to the fact that it combines varieties of different degrees of roasting.
- The aroma of quality beans should always be strong, without a hint of bitterness. If you hear the smell of rancidity or mold, then this means that the shelf life of such coffee has long passed.

2. Packing:

It must be airtight - preferably from a three-layer foil with a valve, which is necessary not only to assess the aroma, but also to release carbon dioxide released during roasting of the grains.

3. Degree of roast:

It is displayed on the package in the form of numbers - from 1 (weak roast) to 5 (strong roast);
The choice in this case depends solely on taste preferences, however, pay attention to the date of roasting, remembering that roasted beans retain their aroma for a month, and the more time has passed from this moment, the more coffee loses its taste.

Roasting levels:

Scandinavian (super-light) roasting gives the coffee tenderness and softness, the color of the beans is light brown, almost beige.

American (medium) roast contributes to the appearance of a slight bitterness in the taste, the color of the beans is rich brown, but this type of roast does not allow the manifestation of essential oils on the surface of the beans, so the taste and aroma are revealed only by a slight hint.

Viennese roast - the beans darken and become shiny due to the manifestation of essential oils, sweetish notes appear in the taste of coffee.

French (strong) roasting gives the grains an intense chocolate color, and the taste acquires a pleasant bitterness and astringency.

Italian (very strong) roasting is recognizable by black oily grains, and the drink acquires special expressiveness, velvety and richness - this is a real bitter coffee in the classic version.

Today, in the shops and supermarkets of our country, the choice of varieties and types of coffee is so great that you can easily get lost in their diversity. In order to understand this flow and not waste time and money in order to determine the most suitable brand for yourself, you need to know the features of different varieties and types of coffee.

The main world coffee suppliers

The climatic and natural conditions of Belarus are not conducive to growing coffee trees in our country. Therefore, we are forced to import this product from other countries.

It is believed that the optimal conditions for growing coffee are observed in countries that are located in areas bounded by 10 degrees south and 10 degrees north latitude.

However, there are exceptions. So, Madagascar, which also belongs to the “coffee country”, is located much further from the equator. Climatic conditions of 80 countries of the world are suitable for growing coffee trees, but only 50 of them produce it on an industrial scale. The world leaders include only 6 countries (Brazil, Colombia, Vietnam, Ethiopia, India and Indonesia).

The world leader in coffee production is South America, which accounts for more than 50% of world coffee exports. It is here that Brazilian Arabica is produced, which is the cheapest, and therefore the most popular, coffee variety in the world. In the world coffee production, the share of Brazil is about 32-35%.

In Colombia and Peru, coffee is produced, although much less than in Brazil, but on the scale of the world market, the volumes are quite significant. It is worth noting that Colombian coffee is the most highly valued on the market.

AT Central America the largest amount of coffee is grown in Honduras and Guatemala, in Asia in Vietnam and India, Africa- in Ethiopia and Côte d "Ivoire. In addition, and Indonesia is a major player in the coffee market.

Types of coffee trees and their characteristics

Coffee trees are quite difficult to classify due to their wide variety. It can be 10-meter giants, and very small dwarf shrubs. However, accepted
distinguish 4 types of coffee trees:

1. Arabica (Coffea Arabica) or Arabian coffee;
2. Robusta (Coffea Canephora) or Congolese coffee;
3. Liberica (Coffea Liberica);
4. Excelsa (Coffea Dewevrei) or high coffee.

It should be noted that Arabica (70% of the world market) and Robusta (30%) are produced on a global scale. The remaining two species, similar in taste to robusta, are still far from being so palatable. Liberica finds its use only as mixtures in order to give the drink a fortress. But Excelsus has no economic significance at all.

Thus, what manufacturers write on the label is the type of plant, but by no means the variety. An exception may be only elite varieties of coffee. This is important to know.

There are a great variety of coffee varieties, more than two thousand. But coffee is extremely reluctant to select. Therefore, even if you manage to cross several varieties of coffee and get a good harvest, its taste often suffers.

The variety is rarely indicated on the packaging, since in most cases coffee blends are used, which allows you to play with the taste and aroma of coffee.

Comparative characteristics of the main types of coffee are presented in the table.

Thus, lovers of a strong, rich, bitter taste of coffee are perfect for varieties of this type, such as robusta. Those who appreciate a delicate aroma and pleasant taste in coffee should give preference to Arabica. Although some manufacturers mix these two types of coffee very skillfully.

How does the taste of the drink depend on the country of origin and the type of coffee?

Coffee, like the grapes from which wine is made, reacts with its taste to the composition of the soil, climatic conditions and altitude, changes its organoleptic characteristics in accordance with growing conditions. What is important to know when choosing a manufacturing country. After all, the same type and even variety of coffee can significantly change its taste characteristics depending on the amount of precipitation, sunny days, as well as the composition of the soil. In addition, today it is very common to create coffee blends, the taste of which can be adjusted, achieving the desired “sound” of the drink.

What types of coffee do gourmets prefer?

Colombia. This country, being a giant of the coffee business and supplying 15% of the world's coffee, produces high-quality Arabica, recognized as the best in the world. Kolambia, the main exported coffee variety, is consonant with the name of the country.

Colombia produces coffee of various qualities: supremo, extra and excelso.

• Supremo (Supremo)- the best variety, for the processing of which the latest technologies are used, large and even grains. It has a rather rich taste, velvety aroma. But on sale, unfortunately, it is very difficult to find it.
• Extra slightly inferior in terms of quality, but, nevertheless, also has a high class. The size of coffee beans is slightly smaller than that of a supremo, and this indicator is one of the determining factors when sorting coffee beans. The taste of coffee is very strong, full.
• Excelso (Exelso)- This is a mixture of supremo and extra, which gives this class of coffee a fairly strong acidity and winey aftertaste.

Coniferous notes are distinguished by the Pico variety produced in Colombia.

Guatemala. This country also boasts the production of quality coffee, recognized as one of the best in the world, since it grows in mountainous regions, where, compared to the lowlands, coffee is obtained with a richer, more tart taste, however, depending on the climatic conditions of growth.

So, the taste of the most famous variety "Antigua volcanic" (Antigua volcanic) is distinguished by a complex, heavy taste with bitterness, strength and exquisite aroma with hints of smoke.

The same varieties of Guatemalan coffee, which, when ripe, come into contact with ocean winds, have a lighter, brighter taste with a pronounced sourness.

Costa Rica. The coffee has a classic flavor and a good reputation for having everything a good coffee needs. Coffee beans grown on the volcanic soils of this country contain little caffeine. The drink turns out to be tender, soft, and, at the same time, with a rich nutty flavor. The most famous varieties are Costa Rica (CostaRica), Margarita (Margarita), Kashi (Cashi).

Puerto Rico. The eponymous variety of coffee "Puerto Rico" (Puerto Rico) is one of the best among American coffees. The taste of the drink is very pleasant.

Tanzania. The high-altitude coffee variety Tanzanian Southern Peaberry (Tanzanian southern berry) produced here deserves special attention, as its taste combines shades of almond, apricot, brandy, which, when cooled, turn into jasmine. Such a taste will not be forgotten soon. Other good varieties are Moshi and Kilimanjaro.

Jamaica. Excellent coffee, listed among the world's best varieties, is grown in Jamaica. Remember the Blue Mountain coffee that James Bond loved so much? So this is where this very expensive coffee with a classic aroma is produced. The aroma of rum gives it a special sophistication. The fact is that the transportation of coffee beans takes place in barrels from under this wonderful drink, which is transferred to coffee.

Arabian Peninsula. The Arabian Mokha coffee variety, grown for centuries in the mountains of Yemen in the southwest of the Arabian Peninsula, is one of the best in the world. The drink is characterized by the taste of chocolate and good wine. However, the appearance of coffee beans can stop you from buying if you do not know about the amazing taste properties of this coffee variety. They are quite small, differ in shape, and are broken. Due to the small volume of production, such coffee is almost never exported. The main export varieties are Matari, Sharki and Sanani.

Zambia. This country produces the best coffee that Africa can offer - Zambia AA Lupili (Zambia AA Lupili). A drink made from coffee beans of this variety has a taste of bitter orange, caramel, herbal shade of savannah. Unfortunately, this type of coffee is extremely susceptible to weather conditions, so it can be very difficult to find it on store shelves. Taking care of its reputation, the country does not export products of poor quality.

Zimbabwe. The pride of this country is Zimbabwe AA Salimba (Zimbabwe AA Salimba). The drink prepared from it turns out to be very fragrant, the taste is with a slight sourness and fruity aftertaste. A small peppercorn gives it a special sophistication. The disadvantages include only small volumes of production of this type of coffee and the complexity of transportation, the quality of which also determines the final taste of the product.

Kenya. Despite the fact that coffee was grown in Kenya not so long ago, the varieties produced in this country are distinguished by an incredible aroma, strong, rich, deep, rich bready taste. The most popular varieties are Kenya AA Ruiruiru (Kenya AA Ruiruiru) and Kenya AB Ruiruiru (Kenya AB Ruiruiru). The letter designation AA and AB means differences in the size of the beans: AA are elongated, identical in shape coffee beans, AB look like peas.

Such coffee is sold green, because it shows its best properties in the first half of the day after roasting. Such coffee has a fickle aroma that depends on temperature. The flavor range is represented by notes of tobacco, citrus, berries, spices.

Ethiopia. Some of the best coffee varieties are grown in Ethiopia. Especially famous is Harrar, grown in the highlands of the eastern part of the country by small peasant farms. It has a taste of wine and a certain astringency. Depending on growing conditions, it may have spicy or fruity flavors.

Indonesia. Once, even before the beginning of the 19th century, it was Indonesia that was the main supplier of fine Arabica in the world. However, the rust fungus, to which this type of coffee is so susceptible, ruined all the plantations. Subsequently, only a small part of Arabica was used to restore plantations. The rest of the areas were planted with African robusta, the taste of which is not so outstanding. Therefore, it is not exported, but is used domestically as part of mixtures.

The Arabica produced in Indonesia is great. Drinks prepared from it are strong, rich, without sourness. The most famous varieties are Ankola, Gayo Mountain, Mandeling, Lintong.

It should be noted that depending on the island on which Arabica grows, their own special notes appear in the drink. So, coffee made from Arabica coffee grown on the island of Java has a very interesting smoky aroma. Clove aroma, persimmon flavor and hints of peppercorns - all this distinguishes Bali Arabica. But the coffee analogue of pu-erh tea is Arabica Sulawesi Toraja (Sulawesi Toraya), which grows on the island of Sulawesi. Its taste is well balanced, with hints of nuts, maple syrup, sweetish, earthy and mushroom notes, fruity notes. The consistency is thick, viscous.

Hawaiian Islands. Among the Hawaiian varieties, Arabica Kona deserves special attention, from which a rich, sweetish, soft drink with a slight wine and sour tint is obtained, which has a stunning, bright aroma.

India. The main place of production of coffee in India, most of which is Arabica, is its southern state of Karnataka. The most famous coffee variety is Arabica Mysore, which has a delicate, slightly sour-wine rich taste.

Elite coffees

Despite the variety of coffee varieties, only a small part of them can be classified as elite (grand cru). In this case, these are selected Arabica coffee beans collected from plantations in Central and South America, Africa and Southeast Asia, located at an altitude exceeding a thousand meters above sea level.

For the production of elite coffee, coffee beans of the same crop are used. The packaging of elite coffee varieties resembles a blend of expensive wines, which indicates the year, country and place of grape growth. So here - on the bags of coffee, the country of origin, the name of the plantation and the year of harvest are indicated without fail.

The price of elite coffees is high. You can buy them only at auctions or on order. But true gourmets will be able to appreciate their unforgettable, refined taste and unique aroma. After all, one of the distinguishing features of elite coffee, in addition to the limited quantity, is the stability of taste and aroma - they are always the same.

So, we bring to your attention a summary table of flavor and aroma properties of elite coffee varieties produced in the world.

The elite varieties can also be attributed to " specialty coffees”, which are characterized by the same size of grains in the package, as well as the place of collection and harvest. During processing, such coffee beans go through 10 stages of selection and sorting.

Aged coffee ("Aged coffee" and "Vintage coffee") also belongs to the elite. Coffee beans in this case go through an aging period of 1 to 10 years, due to which the drink acquires a density and a special taste. Aged coffee(Aged coffee) is coffee aged five years. With a longer maturation period, such coffee is called Vintage coffee (Vintage coffee).

In addition, from the above varieties of coffee can be made coffee blends, combining all the properties of individual varieties of coffee.

Budget coffees

Brazil. Coffee, which is grown in Brazil, despite the prevalence and availability, as well as the variety of varieties, is no different in its taste.

All known types of coffee products are produced in Brazil: roasted and green beans, instant, ground, granulated, freeze-dried coffee.

Santos is the most widely grown coffee in Brazil. Although it, in turn, is divided into 8 more varieties, of which 6 can be attributed to coffee of the first grade, and two to the second. Despite the fact that the grains do not have a pronounced strong aroma, the drink made from them surprisingly combines strength and softness at the same time. It can be used both as a monosort and as part of mixtures.

Robusta, grown in Brazil, is of excellent quality. Especially popular is the Conilon variety used to make espresso.

Due to the fact that the soil Rio de Janeiro are rich in iodine, coffee grown on them has a corresponding iodine smell, which led to the use of such coffee only as part of mixtures, since the drink itself turns out to be unpleasant in taste.

Mexico. In Mexico, only Arabica beans are produced. And, despite the fact that this country ranks 4th in the world in terms of coffee production, the quality of the product is also not among the best. Although the taste of the drink is pleasant, yet there is neither a fortress nor a bouquet in it.

It is worth noting that the Tapanchula coffee produced here is an organic standard, as it is produced without the chemicals that are massively used to grow capricious arabica coffee.

Peru. Coffee produced in Peru is similar in quality to Mexican coffee. However, it is actively used only when mixing different varieties of coffee.

Nicaragua. The volume of coffee produced in Nicaragua is large and reaches 60,000 tons of coffee beans per year. It tastes similar to Mexican and Salvadoran coffees. The most famous of them - Nicaragua Maragogit (Nicaragua Maragogit) - has a pronounced, rich taste.

Ecuador. Due to the mediocre quality of coffee from Ecuador, with significant volumes of its production, exports are small.

Venezuela. Producing about 1% of the world's coffee, Venezuela uses it almost entirely for its domestic needs. However, the government of the country began to take measures in order to increase the amount of coffee produced, which, judging by the proximity of the plantations to Colombia, should be of excellent quality. The most famous varieties are Coro (Coro), Cumana (Cumana), Merida (Merida).

Uganda. In this country, both Arabica and Robusta are grown. Robusta, in most cases, is a cheap raw material for the production of instant coffee, as well as for some coffee blends. But Arabica (especially the Bugishu variety), grown in this country, is of very high quality and tastes good.

Salvador. Coffee produced in El Salvador has a rather mild, neutral taste. The quality is very unstable, from very good to mediocre. The best varieties are Jamaica (Jamaica), Bolivia (Bolivia), Martinique (Martinique).

Vietnam. Today it ranks second in the world in coffee production. Despite the fact that in the country itself the amount of drink consumed is significant, it practically does not have its own original recipes. In most cases, coffee is sold in blends, which allows you to “tune” the taste and get the desired combination of strength and aroma, since the coffee grown in this country can be called very mediocre in itself. Most of the coffee grown is Robusta, and a very small proportion is Arabica.

If you think that in order to taste coffee from various exotic countries of the world, you definitely need to visit them and there are no other ways, then please note that in coffee shops that open in large numbers today, they use coffee beans brought from Spain, Colombia, Costa Rica, Kenya, Ethiopia, Brazil, Peru and even Tanzania.

The most expensive coffee in the world is coffeeKopi Luwak manufactured in Indonesia. Oddly enough, the main character in obtaining the final product is the palm civet or musang. These animals eat fresh coffee berries, which are then digested in their gastrointestinal tract. Then the grains that naturally left the body of the civet are dried in the sun, washed, dried again and roasted. The high cost of Luwak coffee is explained by the fact that only 50 grams of coffee is obtained from 1 kilogram of fresh beans.

The most popular drink in the world is espresso coffee.

Arabica is the most widely used coffee in the world. But British scientists say that by the end of the century, Arabian coffee trees may completely disappear from the face of the earth.

But it is impossible to say which kind of coffee is the most delicious, because each of them has a unique aroma, taste, bouquet, and each of them finds its adherents. In addition, the way coffee is prepared can also affect the taste of coffee. At the same time, it is important to know not only how to brew coffee correctly, but also how to brew coffee.

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

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

Arabica

Arabica is popular all over the world. This variety is native to Ethiopia. A large number of other varieties of coffee are produced through various mutations of Arabica or the cultivation of hybrids. There are also many options for preparing and roasting Arabian coffee beans.

Often, many producers use mixing Arabica and Robusta in various concentrations, which gives the coffee all sorts of flavor effects and shades.

Robusta

Robusta is a very popular type of coffee (20% of world production), and in its popularity is second only to Arabica. Robusta is a very hardy and productive variety. According to tasters, Robusta is a variety of lower quality compared to 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. Animals - musangs regale on ripe fruits of the coffee tree and, in the future, excrement coffee beans. The next step is washing and drying the grains in the sun.

The whole biological process lies in the fact that the gastric juice of the musangs begins to break down the necessary proteins, which contributes to obtaining the perfect taste.

Kopi Luwak

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

Maragogype

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

"Maragojeep"

The taste of coffee reflects a warm woody flavor and has a fairly high acidity. There is a slight hint of smoke and tropical fruits.

Black Tusk

Black Tusk

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

This is the most expensive coffee in the world. The drink turns out soft and pleasant, and excessive bitterness disappears completely. Because elephants consume a variety of fruits, "Black Tusk" is saturated with various fruity shades. To obtain 1 kg of this coffee, an elephant needs to eat 33 kg of coffee berries.

Yellow Bourbon

"Yellow Bourbon" is a rare variety of Brazilian Arabica, which is grown in highland plantations in the southern region of the country. The first mention of this variety was in 1859.

Yellow Bourbon

"Yellow bourbon" stands out for its sweetness combined with a slight bitterness. After a cup of this coffee, there remains a woody-tobacco shade associated with sunny Brazil.

Peaberry

"Peaberry" is one of the most valuable varieties in the world. The difference of this species is that the Peaberry berry contains only one grain, and as a result of this, the berry becomes like a pea. The number of berries of this form is only 5-8 percent of the total yield. At the same time, such grains appear in any crop, regardless of the coffee variety and growing region. 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 great rarity of this type of grain.

"Peaberry" is distinguished by its aroma and pronounced sourness.

The island of Sumatra is the primary source of an excellent coffee variety that has a great rich taste with a mixture of spices (smoke, spices, caramel, etc.). Coffee has a low acidity, but tasters note a heavy aftertaste of this variety. Mandheling is coffee for everyone, so not everyone can 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 best solution for those who do not like brightly highlighted spicy tastes.

"Blue Mountain" is widely popular in Japan, which buys 90 percent of the entire crop.

Australia. Skybury

Skybury

This coffee is one of the many varieties of Arabica, but 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 ratings from experts.