Most people give little thought to the background and makeup of their coffee beans, but in fact each bean is largely unique. Many factors contribute to a bean’s flavor including the genetic type, soil makeup, weather and temperature, and lastly, the surrounding vegetation.
The most common ‘type’ of bean that grows across the coffee belt is the Coffea Arabica. Considered the pioneer species that sparked the global preference for coffee, its taste varies greatly depending on exactly where Arabica grows due to the variables listed above. Ethiopian Arabica beans for example, are smoother and more floral than Arabica beans grown in Kenya. Latin American Arabica beans can taste nutty, like cocoa, or citrusy while varying from dark to light.
Coffea Robusta has a higher caffeine content than other strains, making it a popular choice around the world. Robusta also grows in the same regions as Arabica, but requires a lower elevation and much more rainfall. These conditions are present most often in a rainforest with a very diverse ecosystem. These conditions give Robusta beans a totally different flavor than Arabica, and in fact, most Robusta varieties are used for espresso.
The structure and chemical makeup of each plant also differs, affecting the roasting results, grind, and brewing process. Robusta beans are smaller and more round, where Arabica are more oblong. The Arabica plant is shorter than the Robusta to account for the climate of their respective growing regions.
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