Differences in Coffee

The biggest differences in coffee result from the origin of the coffee, the soil, the altitude at which it was grown, the experience with which the farmers work in the country. But also from the variety of the coffee plant and the way the picked coffee cherries are processed.

Origin of the coffee

Coffee is grown around the equator - and has been for centuries. Coffee is grown in more than 90 countries worldwide, the most significant countries are: Brazil (35% share), Vietnam (14%), Indonesia (7%), Colombia (6%), and Ethiopia (5%). While specific taste characteristics are attributed to individual countries, in reality, this is much too simplistic because within the countries, the different regions differ significantly (similar to wine). You can find a great overview of the growing regions in the Coffee Atlas.
When it comes to origin, the soil makes a big difference as well as the microclimate (heat, humidity). And the altitude at which coffee is grown. For Arabica, the higher it is grown, the better the beans. There are different designations for this, for example: Hard Bean (HB) for coffees grown between 1,200 and 1,500 meters and Strictly Hard Bean (SHB) for coffee grown even higher. In general, you will find coffees with these quality ratings in our shop.

Size of the coffee beans

The size of the beans is sometimes associated with a quality rating. However, in terms of taste, the size has hardly any influence, which is why we have not specified the bean sizes in the description. For you as a roaster, it is important to pay attention to the size of the beans and accordingly shorten or extend the roasting times.

Coffee types, coffee varieties

This is where it gets serious. You probably know that there are Arabica and Robusta. Correctly, we should speak of Coffea Arabica and Coffea Canephora. These are two completely different types of coffee, actually like apples and pears. In addition to Coffea Arabica and Coffea Canephora, there are about 120 other species of the coffee genus, but only Arabica and Canephora (and to a lesser extent also Coffea Liberica) have a relevant economic significance.

Each of these coffee types, in turn, has a large number of varieties, which differ significantly in taste (for example, Catuai, Bourbon, or Heirloom for Arabica and Conillon, Old Paradenia, or Robusta for Canephora).

Coffea Arabica

The most popular and widespread type of coffee with an enormous variety of flavours, mainly due to its higher oil content compared to Robusta. It grows at higher altitudes, has a higher sugar content but lower caffeine content than Robusta. Good filter coffees are usually pure Arabicas. In espresso, blends are often used.

The most common varieties of Arabica are:

Typica: The original variety. Produces high-quality coffee but with a relatively low yield. Depending on the region, the coffee may have trade names like Criollo, Sumatra, or Arabigo.

Bourbon: Originated in La Réunion and is now widely grown. Appreciated for its pronounced sweetness, complex acidity, and balanced body.

Caturra: Popular in cultivation countries due to its relatively high yield and ease of harvesting as the plant is not very tall.

Catuai: Developed in Brazil as a high-quality bean with a good yield.

Maragogype: A cross between Arabica and Liberica with very large beans that taste mild and low in acidity.

SL-28: A high-quality breed from Ethiopia. The coffee has a strong blackcurrant flavour.

Geisha: An aromatic, fruity top coffee with a distinct jasmine note, popular in all coffee championships.

Coffea Canephora (Robusta)

Robusta, the most common variety of Canephora coffee, got its name because it is very resistant, less sensitive than Arabica, and can be well planted at lower altitudes. In terms of taste, Canephora is rather woody, with little acidity but a heavy body. Cheaper coffee (e.g. instant) is usually Canephora. High-quality coffee of this kind is often used in espresso blends to reduce acidity and emphasize body. It also makes the crema longer-lasting and contains more caffeine.

Coffea Liberica

It would have been nice - a resistant coffee with high yield and high caffeine content. Unfortunately, it has an acquired taste. Depending on the roast level and variety, the flavours range from fruity and floral notes (strawberry, jackfruit, mango, banana) to the lactic range (mascarpone, crème fraiche). The coffee is only suitable for light roasts. In dark roasts, the notes tend towards very sweet blue cheese and mature cheddar (thanks for the precise taste description, Uwe!). If you have the opportunity, be sure to try the coffee.