Coffee beans are the key to a great cup of coffee. Each of them has its own unique taste and quality for you to choose from.
1. Arabica
Arabica beans are by far the most common form of coffee bean, accounting for around 60% of all the coffee produced across the globe. These delicious beans originated in the highlands of Ethiopia many years ago and were the first coffee beans ever tasted. The popularity of the beans in seventh-century Arabia is probably where the genus name Arabica came from, Yemen.
One of the drawbacks of using Arabica beans is that they are more challenging to cultivate. Because of this, the price of Arabica beans is higher. Every coffee bean originates from the "Bean Belt," located in around 50 different nations throughout the globe. However, Arabica beans cannot be grown well without supplemental shade, more water, and a high altitude. These plants are more prone to contracting plant diseases and need to be planted at an altitude of at least 2,000 feet to thrive. They are also more compact plants, with their mature height ranging from 8 to 15 feet.
2. Robusta
Robusta beans are primarily farmed in Africa and Indonesia, although they were first domesticated in sub-Saharan Africa. It is incredibly well-liked in Vietnam and often used in coffee mixes. Since it is less costly, roasters may choose this type without breaking the bank.
Compared to other bean kinds, robusta beans are more significant and rounder. Compared to Arabica plants, these plants often reach heights of 15 to 20 feet. Because they can grow at lower elevations and are disease-resistant, robusta beans are often considered more resilient. However, a recent study contends that they are less heat tolerant than initially believed.
3. Liberica
The Coffea liberica plant, which gets its name from the central and western African nation of Liberia, is renowned for its fragrant, flowery scent and robust and smokey flavour. Despite being often combined with other species to improve complexity and bulk, this robust species is seldom ever seen.
Liberica was unknown in Western culture until the late 1800s. But it didn't take long for the Arabica crops in the area to be devastated by a fungal disease known as "coffee rust." Liberica cherries sometimes have an uneven form since they come from a bigger plant than Arabica or Robusta cherries. They resemble Robusta cherries more closely in terms of size and overall look. It may flourish at low elevations and survive in extreme heat and humidity. The bean today makes up around 2% of the world's total coffee production and is mainly grown in Indonesia, Malaysia, and the Philippines. More than 95% of the coffee produced in Malaysia is from Liberica beans. On the other hand, it is not extremely common in North American and European markets.
4. Excelsa
Excelsa coffee is a distinct, hardy, and fruitful species, even though it holds only a tiny share of the international coffee market. This coffee was found in Africa at the turn of the 20th century. Since only tiny quantities are ever traded, roasted, or brewed, there is very little information available about how much of it is done any of those things.
Although Excelsa has been widely cultivated and consumed for a significant amount of time in Africa and Asia, the origin of this plant is mainly unknown. This implies the beans are typically not farmed, processed, or roasted appropriately and are generally viewed as poor in cup quality with no particular taste qualities.
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