How to choose coffee from all the variety of varieties? What varieties and types of coffee exist.

Considering huge variety coffee trees, it is quite difficult to classify them. Of the entire impressive list, only four are valuable for culinary art. The beans of these plants, grown in various parts of the world, are used to prepare coffee drinks.

It should be noted right away that types of coffee and coffee varieties are two different concepts. Types of coffee are varieties of plants, and varieties are various cultivars and hybrids obtained as a result of selection with useful or decorative characteristics inherent only in them, for example, Caturra(bud mutation of Coffea arabica var. burbon), Maragogyp(bud mutation of Coffea arabica var. typica), etc.

At the same time, the concept of “grade” is more capacious and is used to designate the assortment of coffee presented on the market.

For cooking aromatic drinks They use grains from several botanical tree species. What types of coffee are there?

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 coffee plantations around 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 thanks to its delicate and delicate taste. The Arabica variety has many varieties, the names of which are well known to connoisseurs. The most famous varieties of Arabica: bourbon, mocha, typica, abyssinica, maragojal.

Robusta more robust and less elegant. Despite the ease of cultivation and higher yield, this coffee belongs to a lower class than Arabica. Robusta is typically added to coffee blends to add strength. Robusta varieties: conillon (Brazil), quilu (Congo), java-ineak (Indonesia), congensis.

Liberica is not popular. The Liberica coffee tree is resistant to diseases, but, unlike Robusta, it has low yields, and the taste of the beans leaves much to be desired, so Liberica is used only in mixtures.

Coffee varieties

The taste greatly depends 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. Coffee grown within the same country can also be very different. Colombian Arabica, collected in the south of the country on highland plantations, and Arabica, grown in the tropical forests of the same Colombia - these are two completely different drinks and the second will be more aromatic and rich, and its price 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 Brasil (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. Preparing mixtures requires special skill, the best of them are used by professional baristas.

Coffee preparation methods

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

• Espresso — classic way preparations, allowing you to fully appreciate taste qualities varieties.
• Americano- is espresso, diluted hot water. This method was introduced into use by residents of the United States, who found that “diluted Espresso” was healthier.
• Cappuccino- coffee with milk and foam. The birthplace of cappuccino is Italy. Many models of modern automatic coffee machines are equipped with a cappuccino maker - it creates the foam characteristic of cappuccino.
• Latte and mochiate— differ from cappuccino in the higher milk content and preparation method: milk and coffee are not mixed. Latte and mochiate differ in proportions - mochiate has less milk, latte - vice versa.
• Moccocino (Italian name) or mocha(American name) - espresso with chocolate. To make moccocino, hot milk and chocolate in the form of cocoa powder or syrup are added to espresso. Chocolate can be white, milk or dark. Moccocino requires a tall cup.
• Ristretto- 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 variations. The most popular preparation methods are espresso, cappuccino and Americano. However, various flavorings(amaretto, vanilla) allow you to diversify the range offered through coffee machines and satisfy the needs of even the most demanding audience.

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

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

There are many types of coffee. It is impossible to recommend a specific variety. Each variety has its own taste. Only by trying different varieties will you find your best coffee. And I will help you figure out where to start.

It is important to understand how to distinguish a good variety of coffee from a bad one? What are the signs of good coffee? What parameters affect the taste of coffee? Once you figure it out, you can easily understand which variety is worth trying and which one is not worth wasting your time on.

What affects the taste of coffee?

The taste of coffee is affected by:

• Coffee type
• Roasting
• Grinding
• Quantity of coffee
• Preparation method / Coffee machine model

And if the method of preparation and amount of coffee, and often grinding, depend on you, then we will now look into the varieties and roasting. The type and degree of roasting of coffee is the basis of taste.

Types of coffee tree. Where it all began

Knowing what type of coffee tree is used in a type of coffee will give us a basic idea of ​​the taste.

There are 124 species of coffee trees on Earth! But don’t be alarmed :) There are two types of main interest: Arabica and Robusta.

Arabica is common and famous. It is the leader in the number of coffee varieties. Arabica has a sweetish taste. It has little caffeine.

Robusta is less known. IN pure form it is bitter and has a pungent aroma. Robusta contains a lot of caffeine and is an excellent tonic.

Sometimes another type of coffee is used - Liberica. It has a bitter taste and a lot of caffeine. Liberica is a technical type of coffee, it is added to mixed varieties. It is not used in its pure form.

• Arabica – sweetish, low caffeine
• Robusta - bitter, lots of caffeine
• Liberica is very bitter and has a lot of caffeine. Only mixed with other types of coffee

Types of coffee. Mixed total

But many varieties of coffee have been created. All varieties are divided into two types: mixed and not mixed - plantation varieties (also called monovarieties).

Mixed varieties

Blended varieties consist of varying proportions of Arabica and Robusta, sometimes with the addition of Liberica. The country of origin of the species, the ratio of noble species to technical ones, affect the taste and cost of the variety.

The mixture can use grains from different types of trees, different plantations and continents. The mixture rarely uses grains with similar or sharply opposite tastes. A mixed variety reveals the advantages of one type of coffee and hides the disadvantages of another.

General characteristics of the taste of blended coffee:

Taste, aroma, strength - the ratio of Arabica, Robusta and Liberica. Arabica is soft, the more of it, the more gentle the drink. The predominance of Robusta and Liberica makes the coffee stronger and more bitter.

Plantation varieties

Not mixed varieties (single varieties) - grains from one type of tree. They are often named after the area or country where they grow. The variety may be named after the port through which coffee beans are exported. The Kenya variety is named after the country, while the Maracaibo variety is named after a port in Venezuela.

There are many unmixed varieties. Popular varieties are well-known and more expensive. Once we know where coffee grew, we will understand what it tastes like.

General characteristics of the taste of single-origin coffee:

• Hot area - richer flavor but bland taste
• Highlands - coffee is sour and stronger

Roasting. Coffee turns...

The most important stage in making coffee is roasting the beans. Depending on the degree of roasting, the taste of coffee changes. The taste can be soft and delicate or, on the contrary, strong and rich. Knowing the degree of roasting, we know what to expect from the taste of coffee.

• Light roast - mild taste, sweetness, possible sourness, light aroma, weak strength
• Medium roast – rich taste, deep shades, strength increases
• Deep roasting - bright taste, possible bitterness, very strong

When roasting, essential oils are released from the grains. Well roasted, quality beans are dark and shiny. Dry beans without a glossy shine indicate low quality coffee.

Recently they invented flavored coffee. This is another perversion: “cherry in cognac”, “coconut paradise”, “Baileys”. Never buy this coffee. Cheap varieties are used as a basis and chemical flavorings are added to them during roasting.

Roasting coffee is a certain starting point after which!

• Quality grain is dark and shiny
• You can't buy flavored coffee!
• After roasting, coffee begins to lose taste and aroma.

Grind coffee. Birth and death

The final stage of coffee bean processing is grinding.

The degree of grinding also affects the taste. Depending on the size of the particles, more or less essential oils will be released into the water. Essential oils form the taste of coffee.

After grinding, coffee loses its taste very quickly. Even vacuum packaging doesn't help.

Some grind levels:

• Rough - for French press. Particles look like sugar
• Medium - for a coffee maker. Particles look like salt
• Small - for the Turks. Particles resemble flour

Lifespan of coffee

The first important date is the coffee harvest. Green coffee can be stored for about a year.

The second date is roasting. Three to four weeks after roasting, coffee loses a significant part of its taste and aroma.

If you grind the coffee, the taste will weaken within an hour. It is better to grind coffee immediately before brewing.

The fresher the roast date, the tastier the coffee will be.

However, ground coffee can also be good if the date of roasting and grinding is recent, and it was packaged in industrial vacuum packaging. But as soon as you open the pack, the taste disappears and weakens after a few days.

• Pay attention to the coffee harvest date
• Three weeks after roasting, the taste of coffee weakens
• Ground coffee loses its taste after an hour
• You can buy freshly harvested, freshly roasted ground coffee in industrial vacuum packaging

Now you know how to determine the taste of coffee. The main thing is to buy fresh coffee, then it will reveal its taste to the maximum. Even a not very expensive variety, if it is fresh, will be much tastier than expensive but old coffee.

What type of coffee do you prefer? What do you prefer: sourness or bitterness in coffee? Do you buy coffee at the store or get freshly roasted coffee?

The classification of coffee beans is quite complex and ambiguous to accurately formulate. Therefore, the coffee industry has a simplified list of types and varieties based on the most popular ones.

Types of coffee

Types of coffee is a broader concept than coffee varieties. They refer to the variety of coffee trees known botanically and described in the literature. There are about 40 of them and they differ both in appearance and in the quality of the fruit. There are coffee trees that are more like shrubs, and there are real giants, reaching tens of meters in height.

To obtain beans, mainly 4 types of coffee are used:

• Robusta;
• Arabica;
• Liberica;
• Excels.

The most valuable of them is Arabica. It is cultivated in 50 countries of the world, but in each region it has its own characteristics. This concerns the taste and aroma of the drink prepared from it. It is by the region of cultivation that the coffee variety that belongs to one of the tree species listed is determined.

Arabica

A small tree up to 6-7 meters in height, which on plantations is pruned to 4 meters for ease of fruit collection. The grains of this type are oblong, convex, have a rich aroma and sweetish taste. It contains a lot of essential oils and little caffeine (about 1.5%). If you make coffee from high-quality Arabica coffee, it will be sweetish and very aromatic.

Arabica is much higher in price than all other types of grains. The reason for this is not so much the taste and aroma as the difficulty in growing it. Trees can only grow on mountain slopes in frost-free regions. In addition, they are very capricious in terms of soil and are susceptible to diseases. The highest grade of Arabica is Brazilian Bourbon Santos. It is used for the production of bean and ground coffee, both in single varieties and in elite blends. In general, there are about 45 varieties of Arabica in the world, some of which differ greatly in taste and aromatic properties. In the world market, Arabica accounts for about 70% of all coffee production.

External differences Arabicas and Robustas

From one tree per year, about 5 kg of green beans are obtained, after roasting which only 1 kg of finished coffee is obtained. The fruits ripen unevenly, after flowering they take about 9-10 months to grow and ripen. During this period, the tree requires watering, fertilizing and pesticide treatment against pests and diseases. The tree reproduces by seeds, which further complicates and lengthens the growing cycle.

Robusta

Trees of this species were first discovered in Africa in the Congo River basin. Robusta beans contain a lot of caffeine, so they make strong drinks.

Robusta is not used as a single variety, as it has a weak aroma and taste. The bitterness in the prepared drink is clearly felt.

Robusta accounts for about 30% of global production. Growing trees is not difficult. They can withstand prolonged drought and even frost. Can grow in poor soils. In addition, they are very resistant to disease and are not as susceptible to insect attack. Propagated by cuttings.

Most often, beans of this type are added to Arabica mixtures to give the finished drink a good strength and bitterness, which many coffee lovers like. It takes 10-11 months for Robusta fruits to fully ripen. The best grains are used for blending, smaller and substandard grains are used for production. instant coffee.

Liberica

A type of coffee that grows primarily on the African continent. Its trees reach a height of 10 meters, but do not produce too much fruit. That is why Liberica is not as popular as Arabica and Robusta, although it is resistant to most diseases.

Excelsa

It is quite widespread in the wild, but is not grown on plantations of economic importance. Trees of this species are very tall, it is difficult to cultivate them, as well as to collect the fruits. In addition, the grains themselves do not have a bright taste and aromatic properties.

Many people believe that coffee prices are artificially high. Perhaps this opinion can be applied to some rare and exclusive coffees. But given the long production cycle and low yield, the cost of this product is justified.

Coffee varieties

It is almost impossible to say exactly how many varieties of coffee there are. The point is not only in the fairly wide region of its cultivation. For many years, breeders have worked and continue to work on creating high-yielding varieties that are resistant to diseases and changing climatic conditions. Many new varieties have been developed, but so far none of them can boast of good yields and high quality grains.

Despite this, there are several varieties that are most widely used in coffee production.

Widespread but high-quality Bourbon grown on the mountain plateaus of Brazil

Brazilian Bourbon Santos

It is collected from young trees in the first 4 years of their fruiting. The taste of the drink, made from Bourbon grains, is very subtle, giving off sweetness and a slight bitterness with a slight sour aftertaste. This is a unique balance of the three main tastes characteristic of good coffee.

Maragogyp

Grown in Brazil, Guatemala, Mexico and other regions. Trees of this variety produce very large fruits. The taste of the finished drink is sour, very aromatic and sweetish.

Medellin

The best of Colombian coffees. It is grown in accordance with the latest technologies and carefully sorted. The grains of this variety are smooth, shiny, very aromatic, worthy of the highest ratings from experts.

Colombia Excelso

Another high quality product from Colombia. The drink made from grains is slightly sour, with a subtle fruity-wine aroma.

There are actually several grown in Colombia quality varieties Arabica

Maracaibo

Originally from Venezuela. Produces aromatic grains, the drink from which has notes of good dry wine. It is similar in quality and taste to the best Colombian varieties.

Oksaka

A whole group of good Mexican varieties. The taste of the finished drink has light vanilla notes with a hint of maple syrup and nuts. Very appreciated by gourmets all over the world.

Antigua and Cobano

Two similar varieties of Guatemalan coffee. They have medium acidity and high strength. The drink turns out very aromatic.

El Salvador Jalatenango

Coffee with exquisite taste. The drink has a slight sweetness, a taste of almonds and cocoa, and smells of flowers. One of the most fragrant varieties. Grown from locally adapted Brazilian Santos.

Ethiopia Mocha

A variety known for its chocolate and fruity notes. Very gentle and light as it contains little caffeine. This is the first African Arabica variety that began to be supplied to Europe.

Yemen Moha

One of the most versatile products in taste and aroma. Due to its bright characteristics, it is not used in single varieties, only in mixtures.

As you can see, the names of coffee varieties primarily reflect the region where they are grown. In addition, the finished grains have certain taste and aromatic properties that can be distinguished by product connoisseurs. Experts in this field know how to correctly combine different varieties to get good mixtures, which will acquire their customers and will be market leaders for many years. The composition of most coffee blends from global manufacturers is kept strictly confidential and is a trade secret.

Growing regions

The range of coffee presented on the world market is indeed very wide. This is Arabic coffee, products from Africa, Vietnam, Jamaica. Brazil and Colombia have been considered the undisputed leaders in the market for many decades. In these countries, vast territories are occupied by Arabica and Robusta plantations, and grain exports constitute the main income of the state and its population.

Vietnamese coffee and the method of its preparation is gaining popularity in Europe

More than 50 countries around the world grow coffee. But the most important manufacturer of this product in finished form is Italy. Italian coffee is judged by its main drink - strong, aromatic and invigorating espresso. Many Italian brands have created a variety of special espresso blends so that every lover can prepare a delicious drink at home.

In addition, among the coffee drinks for which special blends are created, lattes and cappuccinos stand out, not as strong as the ubiquitous espresso, but very tasty and original in terms of presentation.

Elite and rare varieties

Elite varieties are not just rare and expensive. They are distinguished by unforgettable exotic taste and aroma. In addition, they are characterized by stability of their main characteristics. They cannot be called basic, since their production is too limited. Lots of such a product are usually purchased on an ongoing basis by the same buyers.

What varieties are there? elite coffee? The best of them are described below.

Coffee from Jamaica is a noble drink, the taste of which cannot be confused with any other

Jamaica Blue Mountain- one of the leaders among elite varieties. The beans of this variety have a blue-turquoise hue. The grains are very aromatic, giving the drink a nutty flavor. The drink is too versatile in terms of aftertaste and has good acidity. Due to the fact that the bulk of this rare coffee is purchased by Japan, it is impossible for the average coffee lover to purchase it on the market.

Kopi Luwak is considered one of the most expensive. Produced in Indonesia. A local rodent, nicknamed luwak, is directly involved in its production. It eats ripe coffee beans, and partially digested coffee beans are extracted from its feces, which are roasted and ground to create a gourmet drink.

Old Java is the so-called aged coffee. It is obtained after 6 years of storing grains under certain conditions. The drink obtained from them has a thick consistency and unusual aroma.

Coffee varieties are a very broad concept. It is difficult to describe their exact number, but we were able to describe the majority of those on the market in this article.

For connoisseurs, amateurs and those simply interested.

Coffee trees are quite difficult to classify due to their extreme diversity. In total, there are about eighty species 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 - 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, 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 are quite acceptable, although not very good taste.

You should understand the difference between the concepts of “type of coffee” and “coffee variety.” It is incorrect to call Arabica, Robusta, Liberica or Excelsa a variety - these are species, or rather 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 tall (however, the tree is not allowed to grow more than 4 meters for ease of harvesting). The Arabian tree blooms with white fragrant flowers, 3-7 pieces in the corners of the leaves. The Arabica fruit is 14 millimeters long, red in color, and purple at the end of ripening. The seeds are elongated, flat-convex, with their flat sides facing each other, on which a longitudinal groove is noticeable.

In a year, an Arabica tree usually produces no more than 5 kg of fruit, which produces about 1 kg of finished beans. Arabica beans are larger, longer, and smoother than Robusta beans, and are 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 are produced by Arabica varieties: Typica, Bourbon and Maragogipe.

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 because it is very sensitive to diseases, pests and frost.

ROBUSTA

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

Coffee made from Canephora fruits has less aroma and greater strength than Arabica, and the plant is excellent at resisting diseases and insects. However, the strength of coffee is far from its most important characteristic, and in terms of taste, Robusta is valued lower than Arabica. Because of this, Robusta accounts for only 30 percent of the world's coffee production.

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

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

LIBERICA

The official name of the plant is Liberian Coffee Tree (Coffea Liberica). Liberian coffee originates 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, width - 10-15 mm.
Liberica is resistant to all diseases of coffee trees, except for the mushroom fungus.

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

EXCELSA

The official name of the plant is Coffea Dewevrei. Another type of coffee. Excelsa coffee - or High Coffee - is even less famous than Liberica. Trees of this species reach a height of 20 m. This type of coffee has no economic importance. 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 types are divided into a large number of varieties, differing in their taste and aromatic characteristics and, accordingly, in price.

Names different varieties are given:
- by country of origin;
- by the port from which delivery is carried out;
- by subspecies of 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 based on the quality of the beans grown. Different countries carry out this classification differently:
- 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 beans;
- HB (Hard Bean), coffee with hard grains;

Quality:
- A - coffee of the best quality;
- B - average quality;
- C - low quality coffee;
- AA - the best coffee;
-AB- good coffee;
- BA - average 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, which allows you to remove up to 23 defects in 300g of grain;
- EP (European preparation) - European preparation, which allows you to remove up to 8 defects per 300g of grain.

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

Coffee from Asia and Australia

"Arabica Yemen Mocha Mattari"

The first type of coffee that Europeans were introduced to. The best of the Yemeni coffee varieties is collected in the northern mountainous part of Yemen in the Mattari region near the city of Sana'a at an altitude of 1000-2000 m. This is the first coffee variety brought to Russia. This is what Russian and European monarchs drank. Hence the second name of this variety - “Coffee of the Lords”. The taste of Mocha Mattari coffee is rich, spicy, with a chocolate aftertaste, the aroma is subtle, wine-fruity, with smoky undertones. A unique, slightly noticeable sourness gives the drink a soft and spicy taste, with a long chocolate aftertaste.

"Arabica India Monsooned Malabar"

The most interesting variety of Indian Arabica is from the city of Malabar, where it is grown on a small farm, placed in rope bags and stored in a shed from June to November, when the monsoon winds blow. The beans gain moisture from the rain and double in volume, acquiring a yellowish-bronze color (regular coffee is green). This method of processing coffee appeared with the development of high-speed ships. In the days of sailing, 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, local residents had to resort to special “monsoon” processing 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, after sniffing the packaging valve, even an inexperienced nose will feel the richness and variety of odors bean coffee. It is believed that it has its original taste thanks to its very in an unusual way fermentation of coffee beans and their collection. Production process coffee beans Kopi Luwak is that small animals (palm civets) eat the fruits of the coffee tree (coffee cherries), digest them and excrete them. These beans are subsequently collected 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 animal’s gastric juice, which includes a substance rich in aroma - civet. In addition, when choosing fruits, the civet uses not only its eyes, like humans, but also its nose, choosing best berries. Thanks 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 aftertaste for many hours.

"Arabica Nepal Everest"

The only coffee in the world growing north of the Tropic of Cancer, Arabica from a small plantation in 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 bitterish tint, as well as unusual sweet and salty notes. The aftertaste carries fruity and floral notes of jasmine, citrus, hazelnuts, and fresh coriander.
The unique character of this unusually rich coffee reveals to coffee gourmets the noble aromas of cocoa and candy, alternating with refined notes of ginger on the palate.

"Arabica PNG"

Exotic and high-quality high-mountain Arabica variety. It is a cultural variation of Blue Mountain Arabica, introduced to New Guinea from Jamaica.
This type of coffee is considered one of the best due to its high consistency and pleasant sweet taste. The coffee is well balanced and has expressive fruity notes.
It has good consistency and a sweetish taste. This variety is used in pure form and as part of 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 rich infusion, with a high caffeine content. The aftertaste is bright and very long. Most often used for preparing mixtures.

"Robusta India Cherry"

It has a rich aroma and produces a bitter infusion of medium intensity with almost imperceptible sourness. Although almost never consumed in its pure form, the Robusta India Cherry variety is recognized by gourmets and recommended to lovers of very strong coffee.

South American coffee

"Arabica Bolivia"

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

"Arabica 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 subtle and balanced. The drink obtained from this variety has a soft, pleasant taste. Santos gives the drink a soft aroma, tasty richness and moderate acidity. Brazil Santos is distinguished by its special softness, stable 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 coffee, but prefer classic coffee. Well suited as a component for preparing coffee mixtures. The grain size of this variety is the standard grain size for all other varieties.

"Arabica Brazil Yellow Bourbon"

One of the best Brazilian coffees, named after the French island of Bourbon in the Caribbean. This variety has a clean, neutral, slightly sweet aroma and a rich, neutral taste. A distinctive feature of Bourbon is a refined sweetish-bitter, slightly oily taste with a slight sourness, which is completely absent in ordinary 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.
Yellow Bourbon is a unique coffee variety that has not undergone any crossing procedures.
The berries of this variety are yellow in color and have thinner skins than other coffee varieties. It allows the sun's rays to effectively influence ripening berries and grains, making them especially sweet.
A unique coffee with an incredibly balanced and very rich taste. At proper roasting This coffee is very sweet and can be drunk without sugar.

"Arabica Ecuador Galapagos"

Rare and very unusual variety coffee grown without using chemicals. Coffee is grown in extremely limited quantities. Thanks to truly unique climatic conditions and original collection and processing traditions, this coffee cannot be compared with any of the known coffee varieties. It has a delicious aroma with notes of dark chocolate, well balanced; in taste - cocoa and caramel, pleasant floral sourness. It has an exquisite aroma and rich taste with a soft nutty undertone.

"Arabica Colombia Excelso"

One of the most popular coffee varieties in the world, with a well-balanced taste, it has a subtle, pleasant aroma with a soft fruity aftertaste and more acidity than Colombia Supremo. Harmonious aroma, pleasant aftertaste.
This type of coffee has an excellent combination coffee qualities: taste, aroma, consistency and color, which turns into a sunny golden color when a little milk or cream is added to the drink. The slight sourness inherent in all types 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 sourness of fruit wine. Undoubtedly, the coffee is of the highest quality. It will immediately win your heart with a rich and vibrant bouquet of flavors.
Taste and aroma of this variety Suitable for preparing coffee in a wide variety of ways.

"Arabica Colombia Maragogype"

Made from large Colombian Arabica beans grown on high mountain plantations. Hand-picked beans and traditional processing make this type of coffee truly precious.
The 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 coffee variety, grown in the vicinity of the city with the same name, is distinguished by its noticeable bitterness with a prune flavor. Clearly noticeable citrus acidity, medium to 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, swift, with a barely noticeable noble bitterness.
Coffee in Guatemala is grown on the slopes of volcanic mountains, where nature has created almost ideal conditions for producing 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 the coffee trees grow.

"Arabica Guatemala Maragogype"

Is one of the best varieties This variety originates from a Brazilian variety with the same name.
Guatemalan coffee is different increased acidity Compared to neutral varieties of Arabica coffee, it therefore goes well with them, and also with bitter varieties. Has a pronounced pungent taste, high acidity and a special aroma with a hint of smoke. The infusion is rich, with a long, soft taste. The bouquet is rich, complex with fruity, floral and smoky shades.

"Arabica Costa Rica Tarrazu"

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

"Arabica Costa Rica"

Has a reputation as one of the best varieties coffee thanks to its wonderful aroma and pronounced taste walnut. Grows in the humid tropics, where there is a lot of sun and frequent rain. Different low content caffeine
The drink turns out to be quite strong, even hot, with a bright aroma. The largest grains grown at altitudes above 1500 meters above sea level are selected; their taste is milder. Coffee is highly acidic, creating a silky piquant taste.
Rich, soft taste with hints of hot spices, high density - these are the distinctive features of this variety.

"Arabica Jamaica Blue Mountain"

One of the rarest and most respected coffees in the world, which has long remained unsurpassed. It grows in the Blue Mountain region 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 coffee Mountain is practically inaccessible.
The grains have a subtle elegant aroma, delicate taste with nutty undertones and subtle sourness. The fullest taste of coffee appears when the volume of ground coffee per serving is increased by 15-20%. The distinctive features of properly prepared coffee of this variety are: not very dense consistency, absence of obvious bitterness, balanced combination classic taste with a light nutty aroma and a distinctly noticeable fruit flavor, moderate acidity, and sweetness.

"Arabica Rwanda"

Has a scent fresh bread with shades milk chocolate. The taste of a young wine with noticeable sourness, a slight taste 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 notes of vanilla.

"Arabica Ethiopia Sidamo"

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

How to choose? (we're talking about coffee beans)

1. Appearance:

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

2. Packing:

It must be airtight - preferably made of three-layer foil with a valve, which is necessary not only for assessing the aroma, but also for exiting carbon dioxide released during roasting of grains.

3. Degree of roasting:

Displayed on the packaging in the form of numbers - from 1 (light roast) to 5 (strong roast);
Choice in in this case depends solely on taste preferences, however, pay attention to the roasting date, remembering that roasted beans retain their aroma for a month, and the more time that passes from this moment, the more the coffee loses in 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 promotes the appearance of light taste bitterness, the color of the beans is rich brown, but this type of roasting does not allow the appearance of essential oils on the surface of the beans, so the taste and aroma are revealed only by a slight hint.

Viennese roasting - 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 beans an intense chocolate color, and the taste acquires a pleasant bitterness and astringency.

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