Tuesday, May 4, 2010


There are several species of coffee trees but most commercial coffee growers use primarily the Arabica and Robusta species. Arabica trees are believed to produce the highest quality coffee beans. However, Robusta trees are more economically viable due to their heartiness. Coffees are rarely designated as Robusta or Arabica beans. The soil and environmental conditions play such a significant role in flavoring the beans, that all coffee beans are labeled according to their geographic origins.

Flavored coffee - such as hazelnut, maple walnut and raspberry - is produced by adding flavored oils to the beans during roasting. Depending on the manufacturer, the flavors can be natural or artificial.

Coffee connoisseurs rate coffees based on their aroma, acidity (liveliness), body and flavor. High quality coffees have strong, fragrant aromas. High acidity levels in beans is preferable, but their body can range from light (Mexican coffees) to heavy (Sumatra coffees). Connoisseurs describe the flavor using adjectives such as earthy, mellow or grassy.

If you read the labels in the supermarket, you would always see a brand name followed by the blend and the roasting method. Very rarely, you would see either type of beans by itself.

Now, you know that if you are talking about types of coffee beans, there are only two. But if you are looking for brands of beans that come with its unique taste profile, there are many and it would take more than an article to categorize them.

Roasting Coffee Beans.


Post a Comment