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The Two Major Types of Coffee
While there are many types or varieties of coffee available to consumers, there are really only two main species of coffee plant. The first, and most traditional, is Arabica, which is considered to be far superior in flavor – the champagne of coffee, shall we say. The other variety, Robusta, is higher in caffeine and tastes far more bitter and acidic, which makes it less than preferable for most domestic use. On the upside it can be cultivated in areas where Arabica won’t grow. This makes it a cheap substitute for Arabica, which sees several coffee companies add small amounts of Robusta to their product lines as ‘filler’. Finest quality Robusta beans are sometimes used as ingredients in certain espresso blends, but these are somewhat of an acquired taste.
Of course, both Robusta and Arabica have sub-varieties, much the same way as wineries have different blends of wine. Traditional Arabica coffees can be Mocha or Java varieties while, on the more exotic side, there’s a very expensive gourmet variety of Robusta called the Indonesian Kopi Luwak. What makes this bean so exceptional is that the beans are gathered from the droppings of the Common Palm Civet, an animal whose digestive processes give the bean a very distinctive flavour.
Most varieties or types of coffee plant are categorised on where they were grown, rather than any scientific basis. Just as with wineries, a different geographic location can greatly affect how the plant grows and how its bean tastes, as can the nutrients that feed into that particular area’s groundwater system and soil.
There are over 50 countries where coffee beans are grown, though the majority of commercially available coffees come from a few very industrialised countries that not only have perfect growing conditions, but also keep a consistent flavour to their beans through mass-farming and quality control methods.
In Eastern Africa and the Middle East, the coffee is widely considered to be outstanding. Alluring and complex, the coffees from this part of the world can contain wonderful flavours, such as blueberries, citrus fruits, cocoa, and spices, which keep drinkers guessing. Kenya, Ethiopia and Yemen are particular hot spots.
Latin America is the coffee powerhouse, with Brazil and Colombia growing more coffee than any five countries combined. The Latin American coffees are usually lighter, with a tangy quality, which makes them great for blending. Mexico, Guatemala, Panama, Jamaica Blue Mountain and Costa Rica chip in with their own unique stylings.
Asian countries go the other way, producing a full-bodied, thicker coffee with distinct flavouring, which makes them ideal for blends that require a little deepening. Indonesia grows most of the Asian coffee beans of quality, though Korea is also producing its fair share of the lower end of the market.
Each of these nations has its own distinct coffee flavour, and most major coffee producers actively work to keep it that way. If a sneaky Korean coffee farmer decided to import Brazilian plants, not only would the natural taste of the Brazilian bean eventually change due to different weather, soil and altitude, but the buyers would be annoyed that the lines between varieties have been crossed.
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