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Types Of Coffee Beans And Their Varieties

Arabic

This is, among all the coffee beans that monopolize all the cups of the world. It represents between 70% and 80% of world production. Its origin is in the mountains of southern Ethiopia; it is considered the first coffee to be cultivated in history.

Initially, of the coffee plants that were used as the leaves, to make infusions. But over time, it began to dry and grind its seed to make the coffee then as we know it today.

The variety of Arabica coffee, has a large seed and a bright tone, its percentage of caffeine is between one and fifteen percent, it is considered a small amount compared to others.

This type of seeds is grown in heights between 1200 and 1800 meters, with temperatures ranging between 15 degrees and 20 degrees Celsius. Cultivate this variety like most; they need to be in climates that have little thermal oscillation.

Arabica grain is characterized mainly by having a smooth and pleasant taste. Also, it is usually associated with aromas of wild aromas and nuts that complements perfectly with that sweet and acid touch that coffee has. This amount of nuances will depend on many factors, such as grinding, the water with which it is made and the entire preparation process.

The influence exerted by the location on the plantations is very important because they give the grains their unique characteristics. Within the Arabian grain, there is a group of varieties that are: Moka, Java, Tarrazu, among others.

Robust

Also known as Coffea Canephora, it is originally from the Democratic Republic of the Congo. This seed has important differences with the Arabica because it is a much more resistant type of coffee tree which makes it easier to grow. It can be found from 200m high, as long as the temperature is constant and there is enough humidity.

Although it is a prevalent grain and more comfortable to grow, it can not overcome the Arabica, because both its aroma and taste are different. The Robusta seed is much smaller and darker than the Arabian modality, having a caffeine percentage three times higher. Its flavor is more bitter, and less acid has a rough and creamy texture, which makes it a grain with less appeal than the previous one. Even so, its low cost makes it ideal for blends and the manufacture of soluble coffee.

Other producing countries are a great reference in the world of coffee because although they do not own their grain, more than half of the coffee produced is grown, these are countries such as Brazil, Colombia or Guatemala.