Type of Coffee Beans

Coffee beans are not actually beans, but the seed of a cherry from a coffee tree. These trees grow in subtropical climates from sea level to around 6000 feet. Coffee is a very labor intensive commodity. The cherries ripen at different times so they must be picked by hand. Since there are about 4000 coffee beans in a pound, 2000 cherries must be handpicked (there are two beans per cherry). The average coffee tree will produce only about 2 pounds of roasted coffee per year.

From what we know, there are more than 6,000 variations in the world, with at least 25 major types of coffee beans underneath that. The three most commercially important types of beans are

Arabica, Robusta, and Kona.

Arabica:

Arabica coffee is the superior grade of coffee that most people usually refer to as gourmet coffee. They contain about half of the caffeine of robusta and have more desirable flavors and aromatic properties.

Much of the coffee grown worldwide is of the arabica species, but only a fraction meets standard set by the Specialty Coffee Association of America.

Arabica Types of Coffee Beans account for over 60% of coffee production worldwide. The Arabica plant is a large bush and is very susceptible to frost, disease, and pests. Because of this, its beans are more expensive.

Arabica can be used in its pure form or used as the base for coffee blends with Robusta. Arabica has a delicate flavor and is used to add body to the coffee when used in blends.

The flavor of Arabica beans varies widely according to the region of the world where they are grown. Indonesian beans produce the richest, most full-bodied cup of coffee. Hailing from Java and Sumatra, the brew is a good dessert coffee and very suitable to flavoring with cream and sugar.

Arabica beans grown in Central and South America offer moderate body and aroma. Most breakfast blends are made with American coffees, as are most flavored coffees.

Robusta:

Robusta coffee is a lower grade of coffee that is typically grown at lower elevations. It has more of an astringent flavor and contains a higher amount of caffeine.

The robusta trees are easier to grow and maintain. They are also more disease resistant and produce a higher yield. This type of coffee is typically used to achieve a lower price.

Robusta coffee accounts for almost 40% of world production. Robusta differs from Arabica in that it’s much easier to grow and is resistant to disease and weather and is therefore cheaper.

However, this does not necessarily mean that a coffee blend with Robusta is lower quality than pure Arabica - coffee blends are designed to bring out the best in different flavors. Robusta has a strong flavor and is used to give 'kick' to coffee.

Robusta doesn’t vary in flavor as widely as Arabica does. It was first discovered growing naturally in the area now known as the Democratic Republic of Congo.

Growers in Africa produce a coffee of medium aroma and body. If you like very flavorful coffees, you will like those from Kenya and Tanzania.

Kona:

Kona is extremely small commercially compared to Arabica and Robusta, but is extremely expensive and therefore important economically. Kona types of coffee beans are grown in Hawaii.

Kona offers average bite and body but is in high demand worldwide because of its powerful aroma. These Coffee Beans are rarely blended with others because of their high desirability in and of themselves.

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