Step 1. Arabica vs. Robusta: Understanding The Two Types

Arabica:

• Origin: Originating in Ethiopia, Arabica beans are the most popular coffee beans, accounting for about 60-70% of the world’s coffee production.
• Flavor Profile: Known for their smooth, complex flavors, Arabica beans offer a wide range of taste notes, including fruity, floral, and nutty undertones. They tend to have a higher acidity, making the flavor more vibrant and nuanced.
• Growing Conditions: Arabica beans are typically grown at higher altitudes (600-2,000 meters above sea level) and prefer cooler climates. They are more delicate and susceptible to pests and disease, requiring more care during cultivation.
• Examples: Ethiopian Yirgacheffe, Colombian, Guatemalan Antigua.
• FYI: Most specialty coffee blends mainly use Arabica beans.

Robusta:

• Origin: Native to central and western sub-Saharan Africa, Robusta beans are commonly grown in Africa, Indonesia, and Vietnam.
• Flavor Profile: Robusta beans have a stronger, more bitter taste with earthy, nutty, and woody notes. They contain higher caffeine content, contributing to their bolder flavor and more pronounced bitterness.
• Growing Conditions: Robusta beans thrive at lower altitudes (up to 600 meters above sea level) and are more resistant to pests and diseases. They are easier and cheaper to grow, often resulting in a lower market price.
• Examples: Vietnamese, Brazilian Conilon, Indian Cherry.
• FYI: Robusta beans tend to be used for commercial blends and pods.

Step 2. Recognising The Bean Regions and Their Unique Flavours

Central and South America:

• Colombia: Known for its well-balanced coffee with mild acidity and a smooth, medium body. Common flavour notes include caramel, nuts, and red fruits.
• Brazil: Produces coffee with a heavy body, low acidity, and sweet, chocolatey flavours. Brazilian coffees are often used in espresso blends.
• Guatemala: Offers complex, full-bodied coffees with bright acidity and flavour notes of cocoa, toffee, and floral undertones.

Africa:

• Ethiopia: Renowned for its diverse coffee varieties, Ethiopian coffee often has bright acidity, floral aromas, and fruity flavours such as blueberry, strawberry, and citrus.
• Kenya: Known for its bold, full-bodied coffee with high acidity and flavour notes of blackcurrant, tomato, and tropical fruit.

Asia and Pacific:

• Indonesia: Produces rich, full-bodied coffee with earthy, spicy, and woody flavouurs. Sumatra and Java are notable coffee-growing regions in Indonesia.
• Vietnam: Primarily grows Robusta beans, resulting in strong, bitter coffee with chocolate and nutty undertones. Vietnamese coffee is often enjoyed with sweetened condensed milk.

Step 3. Recognising Specialty Coffee Beans

Single-Origin:

• Single-origin coffee is sourced from one specific region, farm, or even a single lot within a farm. These beans offer unique flavours that reflect their specific terroir (the environmental conditions where they are grown). Single-origin coffees are popular among coffee enthusiasts who appreciate distinct and traceable flavour profiles.

Blends:

• Coffee blends combine beans from different regions or varieties to create a balanced flavour profile. Blends are designed to achieve consistency and complexity, often used in espresso to provide a harmonious taste experience.

Specialty Grades:

• Specialty coffee beans are graded based on their quality, with factors such as aroma, flavour, acidity, body, and aftertaste considered. Beans scoring 80 points or above on a 100-point scale are classified as specialty coffee. These beans are typically grown under specific conditions and undergo meticulous processing to ensure top quality, and are predominantly arabica beans.

Step 4. Choose the Right Coffee for Your Taste!