The most popular types of coffee and their properties: discovering the world of coffee

Coffee is a beverage that has accompanied people all over the world for centuries. Whether it’s a morning cup of espresso, a delicate cappuccino, speciality coffee brewed using alternative methods or a quick instant coffee, the types of coffee, possible flavours and ways of preparing it are numerous. In this article, we take a look at the most important types of coffee, both in terms of species, origin and form.

The most popular types of coffee – not just robusta and arabica!

The most popular coffee varieties in the world are undoubtedly arabica (Coffea arabica) and robusta (Coffea canephora). What distinguishes them from each other?

Classic Arabica

Arabica is considered the highest quality coffee. It accounts for approximately 60-70% of the coffee market, making it the most widely purchased coffee in the world. Arabica coffee is grown in high mountains, is sensitive to weather, disease and pests, and its flavour depends largely on where it comes from and how it is processed – this can be a natural (dry) or wet process. In general, it is a mild coffee with a complex flavour in which fruity, floral, cocoa or citrus notes can be detected.

Robusta – a popular addition to coffee blends

Robusta is a species that is less demanding to grow and therefore less expensive. On the market, 30-40% of coffee is robusta. It contains more caffeine and has a more intense and bitter taste than arabica. Robusta is often used to make instant coffees and also as an addition to blends with arabica. The types of robusta coffee also depend on the place of origin, processing and also the size of the beans.

Other types of coffee

In addition to arabica, robusta and the aforementioned blends of the two, we can also find other coffees on the coffee market. One of these is liberica (Coffea liberica). This species comes from a much larger coffee tree and the coffee flavour has woody or smoky notes. Liberica accounts for only 1-2% of world coffee production. A variety of liberica is excelsa, sometimes considered a separate species.

We encourage you to read our article: The most popular types of coffee and their properties: discovering the world of coffee

Types of coffee by origin – it’s not just the species that affects the taste!

The taste of coffee is not only influenced by the species of coffee plant, but also to a large extent by where the coffee is grown. Even the same country of origin and coffee species does not guarantee a similar taste – it is often the region, the altitude of the crop, the specific plantation and the methods used to process the beans that decide.

Most coffee comes from Africa or South America. Each of these continents is characterised by different flavours. Let’s take a look at what flavours characterise coffees from popular coffee countries.

Coffees from Latin America

Coffees from South and Central America can contain different flavour notes: citrus, floral, chocolate, nut, tobacco or vanilla. Particularly well-known are:

• coffee from Colombia – Colombian coffee is usually full body and an even, classic balance of flavour; it is characterised by mild acidity, as well as a variety of fruity notes, caramel or chocolate can also be detected;
• brazilian coffee, characterised by mild acidity, sweetness, chocolate or nuttiness and sometimes spicy or fruity notes;
• coffee from Costa Rica – is known for its clean taste, medium acidity and fruity, floral and chocolate notes;
• coffee from Jamaica – arabica from Jamaica, such as Jamaica Blue Mountain, is one of the most luxurious coffees in the world – with a subtle, delicate, balanced flavour, with notes of chocolate, flowers and fruit;
• coffee from Honduras – this is predominantly arabica prized for its complex flavour profile, high quality and subtle aromas of tropical fruit and caramel;
• coffee from Guatemala – arabica from this region is characterised by a rich, full-bodied flavour with notes of chocolate, spice and tropical fruit.

African coffees

African coffees are usually a product with citrus notes and sometimes a slight cocoa flavour. African coffee-producing countries include:

• coffee from Ethiopia is mainly arabica – Ethiopia is the cradle of this type of coffee; coffee from Ethiopia is strongly aromatic and acidic, but can also manifest a slight sweetness and a rich range of fruity notes: citrus, berry and floral or chocolate notes;
• coffee from Kenya – famous for its high acidity, intense flavour and juicy fruit notes.

Asian coffees

Spicy and earthy notes are often discernible in Asian coffees. Well-known Asian coffees are, for example:

• coffee from Vietnam – this is usually robusta with an intense flavour, noticeable bitterness and a chocolate aftertaste;
• coffee from India – characterised by a distinctive flavour due to the specific processing method – monsooning; Indian coffee is mild, with low acidity, smooth texture and notes of spice, chocolate and nuts.

Coffee processing and flavour

The types of coffee beans and their flavours also depend on how they are processed. As already mentioned, there is a distinction between the natural, or dry, process and the wet process. The natural processing of coffee involves drying the coffee fruit with its pulp in the sun, while the wet process is the fermentation of the beans after they have been separated from the pulp. The natural process gives the coffee a softer, less acidic taste, while the wet process brings out the hidden flavour notes in the coffee.

A distinctive way of processing coffee is monsooning, or exposing the beans to monsoon winds. The process lasts several weeks, during which the beans absorb moisture from the air, making them increase in volume and turn yellow, and the resulting coffee after drying is milder and acquires a unique flavour.

In the context of the processing of coffee beans, one cannot fail to mention the degree of roasting. Heavily roasted beans, dark brown or black, are often characterised by earthy, woody aromas and a hint of cocoa. Lighter brown shades are coffees with more pronounced fruity and floral notes, while light roasted beans can have a spicy aroma.

Different forms of coffee – beans or instant coffee?

The purchased coffee available to consumers can come in different forms. The most qualitative is whole bean coffee, in the form of whole beans to be ground yourself. Freshly ground beans produce a beverage with a rich aroma and flavour. Another option is ground coffee. In this case, we have less control over the quality of the coffee, both in terms of the quality of the beans and the type of coffee, as well as its aroma, while we gain convenience and the ability to prepare the drink quickly.

Those who prefer the stimulating effect of coffee and the convenience of preparation over its pure taste often opt for instant coffee. Ready-to-drink instant coffee is usually made from robusta or a blend of robusta and arabica, and is rarely of the highest quality. Types of instant coffee include three forms: powdered coffee, granulated coffee or freeze-dried coffee in crystals.

The taste of coffee is also affected by the way it is brewed. Ground coffee beans can be prepared in a variety of ways: directly in boiling water, in a café, in an espresso machine, a filter coffee maker, a French press or alternatively in a chemex, an aeropress or a dripper.

The world of coffee is a wealth of flavours and aromas. The key is to tailor the characteristics of coffee to your preferences – there are no better or worse choices, as each type of coffee has its own unique characteristics that make it special. It is worth learning about the origins and characteristics of different coffees, and exploring drinks from different corners of the globe, discovering new flavours. Foodcom S.A., which offers coffees from all over the world, can help with this.