A variety is a subspecies of coffee. There are more than 1000 of them, and new ones appear every year. A qualified professional is well versed in their taste characteristics. Some varieties are popular, and actively and stably bear fruit, while others are no less in demand, but are produced in very limited quantities.

The name of existing coffee varieties is made up of a template, which specifies the country of origin and its region. The unique identifier is the name of the farm where the coffee trees are grown. In addition to the above, there is information including the height of the trees, the size of the beans and the method of processing them.

However, the full terminology is used in professional circles; for the average coffee lover, the laconic name is enough: Ethiopia Yrgacheffe, Ipanema Dulce Brazil, Colombia Bourbon, Cuba Serrano, etc.

Mixed and unmixed

Coffee varieties can be blended and unblended. Unblended ones are also called monovarietals. This coffee is collected in one region. A monovarietal can also be a microlot, i.e. coffee collected on a certain farm at one time. Monovarietals are most often used for brewing using alternative methods to reveal their flavor profile as much as possible.

Blends are mixtures of different coffee varieties, usually used to make espresso. The varieties are mixed so that the espresso has a balanced, multifaceted taste.

Rwanda Mutetely

Coffee plantations from Rwanda have become widely known for their high quality coffee and unique taste characteristics. 90-95% of coffee produced in Rwanda is Arabica.

Coffees are typically characterized by high acidity and clean, bright flavor notes. They can have floral aromas, citrus notes (such as lemon and orange), dark berries, and subtle hints of honey and sugar. The aftertaste is characterized by the astringency of black tea, cocoa powder, vanilla, and the piquancy of spices such as pepper and cinnamon. The flavor profile of Rwanda coffees can be complex and distinctive due to their brightness and purity.

Rwanda Muteteli is a commercial name that does not refer to a region or a processing station. In fact, it is simply a blend of washed Arabica beans from three stations: Kanyege (west), Karisimbi (north), Gitega Hills (south).

Santos

The world leader in coffee production is Brazil 30% of all coffee on the planet is produced in this country.

The rapid development of coffee farms in Brazil prompted the development of railways that led from farms to nearby ports.

Coffee varieties began to be named after the ports through which they were exported. This is what happened with Brazil Santos coffee, which is one of the popular varieties.

Its taste profile is very stable. The drink obtained from this variety has a soft, pleasant taste, with shades of chocolate, nuts and citrus. Santos gives the drink a soft aroma, tasty richness and moderate acidity. Brazil Santos is distinguished by its special softness, stability of taste, coffee character, which does not have any foreign shades.

The variety is recommended for those who do not like exotic coffee, but prefer classic coffee. Santos is drunk in its pure form, and it is also great as a component for obtaining coffee blends.

Elephant Binz

Elephant Beans are very large coffee beans that typically grow in Mexico. They have a mild flavor and aroma of chocolate and spices.

Typica

Typica is a variety of coffee tree of the Arabica family, the first variety to leave Ethiopia and then spread throughout the world. Typica beans are of high quality, characterized by pronounced malic acidity, full body and pleasant sweetness, giving a balanced bright taste in the cup. It was Typica that gave the world modern varieties of coffee, in particular varieties that are considered the best in the world.

Bourbon

The bourbon tree is more fruitful than its ancestor, the Typica. The coffee berries are not very large. They ripen quickly and are easy to pick by hand.

Ripe berries can take on different colors, depending on the subspecies. They can be red, yellow or orange. In terms of bouquet, this variety is very multifaceted, as it can grow in regions with different terroir. However, there is one constant characteristic - sweetness.

Maragogype

Maragogype is a natural mutation of Typica. It was discovered near the Brazilian town of Maragogype in 1870, hence the name of the variety. Maragogype is generally high in sweetness and low in acidity. The flavor is subtle and balanced, with notes of honey and stone fruit. In fertile conditions, the bouquet is richer: sometimes floral descriptors or spice notes can be detected.

Supremo

Colombia Supremo is simply a large coffee from Colombia, which for some reason was not sold as a micro lot and was not identified at all. Mostly, it is simply a mixture of 17/18 size beans from different Colombian producers, from different farms, plantations. The taste of this coffee is clearly felt as chocolate with apple-almond notes. Supremo has several subspecies, which differ in different shades of taste.

Irgacheff

Yirgacheffe is the highest growing coffee variety traditionally produced in Ethiopia. The flavor profile is unique: medium intensity, with amazing balance, with a floral-citrusy acidity in the aftertaste.

Kopi Luwak

This variety reflects the processing method rather than the botanical variety of the tree. True Kopi Luwak coffee is a rare and exclusive product that is harvested only 6 months a year in natural conditions and only on the islands of Indonesia: Sumatra, Sulawesi and Java.

The process of producing kopi luwak coffee beans is unusual and consists of the following: civet cats, otherwise known as Malayan palm civet cats, eat ripe coffee beans, then digest the pulp surrounding the beans and excrete the undigested coffee beans. The beans are collected by people, washed and dried in the sun. The taste of this coffee is bright and rich, due to the fact that civet cats instinctively select coffee at the peak of its ripeness, which reduces the amount of bitterness in the coffee. It is one of the most expensive coffees in the world.

Decaf

Unfortunately, no one has yet succeeded in breeding a coffee tree without caffeine. Therefore, decaf is obtained only by processing coffee beans using a special technology. Decaf can be produced from any coffee from any country and any region. Decaf is characterized by a watery body and an unbalanced acidic taste.