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Coffee beans enjoy a high reputation among the most demanding coffee lovers. Indeed, grinding coffee beans just before tasting them increases the aromas and flavors tenfold. Moreover, there is a certain nobility in doing this process yourself: the sound of grinding, the smell of the coffee, the taste.
This pleasure of life is done religiously. The first step is the choice of coffee, because there are many species and varieties of coffee. Which ones are the most consumed? Which ones are the most sought after? Let's discover the main varieties of coffee beans.
Coffee belongs to the vast Rubiaceae family. This family includes more than 10,000 species of flowering plants, including gardenia, cinchona and coffee. The botanical group that refers to it is called Coffea. More than 100 species of coffee make up the Coffea group, although most of them are not edible. Only a few species allow us to enjoy their aromas: Coffea arabica, Coffea liberica and Coffea arabica. Coffea canephoraCoffea liberica and Coffea excelsa. Nevertheless, the vast majority of coffee beans come from the first two species.
It is within these four species that edible varieties of coffee are classified. A multitude of coffee varieties come from the Coffea arabica species - bourbon, blue mountain, tarrazu, pacamara, etc. These are all descended from the oldest Arabica variety: Typica. The species Coffea canephora also contains some edible varieties, including the robusta variety. The origin of certain recognized and sought-after varieties is the result of hybridization, i.e. the controlled crossing of two varieties.
As its name indicates, the arabica comes from the species Coffea arabica. This coffee tree originated in East Africa, more precisely in Ethiopia. Then, the plant was spread to Kenya, Sudan, Yemen, the Arabian Peninsula and all tropical regions of the world. Very early on, the Arabs noticed the properties of this species of coffee, especially in terms of improving concentration. Until 1865, Coffea arabicadeemedthe only cultivated coffee species. In 2021, Arabica represents 70% of the world's coffee production.
Arabica coffee beans contain between 0.8 and 1.5% caffeine. Rather sweet and aromatic, the coffee contains caramelized and chocolate notes. Some varieties deliver fruit and berry nuances. Good quality Arabica beans are full, bright and have a slight acidity. The world's main producers of Arabica coffee beans are Brazil and Colombia.
The aromatic notes of Arabica differ depending on the region where the plant is grown and the nutrients in the soil. When preparing Arabica coffee, the type of roast chosen also influences the level of flavors. The majority of coffee beans available in supermarkets are of the Coffea arabica species.
The wide range of Arabica varieties offers a vast array of aromas, which differ according to the place of plantation, climate, etc. Some varieties stand out because of their quality or their ancestral use.
This high quality coffee had almost disappeared, until production was revived inReunion Island, Guadeloupe and New Caledonia in the early 21st century. To the taste, the bourbon pointu is distinguished by its delicate and fruity aromas (orange, tangerine).
Coffee born in Ethiopia, it bears the name of the eponymous city, located in Yemen. It is one of the first varieties of Arabica, which has not undergone any transformation. Indeed, the coffee beans are harvested and dried directly in the sun, without even being cleaned. Hence its wild and pronounced flavors.
This arabica was discovered in the 19th century in Brazil. Today, it is grown in Mexico and Guatemala. Nicknamed " elephant beans " because of their imposing size, maragogype coffee beans are rare and prized by coffee lovers. They have a flowery flavor with a slight acidity, all enhanced by a chocolate note.
A very old variety of coffee, it is produced on the island of Java, in Indonesia. Its cultivation at high altitude on the slopes of Indonesian volcanoes gives java a mild, sometimes slightly sweet aroma. The roasting method, quite minimal, gives it an additional flavor of chocolate and hazelnut.
Robusta coffee beans contain twice as much caffeine as Arabica coffee (between 1.7 and 3.5%). Robusta is the second most popular coffee in the world, coming from the Coffea canephora plant. It represents about 25% of the world market. Discovered in the 18th century in Central Africa, Robusta coffee beans are easier to grow than Arabica, even if they are of lower quality. Robusta coffee is more resistant to heat, temperature variations and pests, and is less affected by global warming.
Robusta coffee beans have a lower aromatic quality. Its higher percentage of caffeine gives it a strong and bitter taste, compared to Arabica. Coffee lovers find notes of wood, an aftertaste of peanuts or chocolate. Several robusta quality ranges exist on the market, the less good ones are often used for soluble coffee.
The robusta variety branches out into several other varieties grown in different parts of the world. Kouillou coffee beans are native to equatorial Africa, but are also grown in India, Indonesia and Madagascar. Very strong and intense in the mouth, it has an exceptional caffeine content.
Robusta green coffee is not roasted and keeps all its natural characteristics. Its rather lively and sweet aroma offers notes of hazelnut when grown in Brazil. On the other hand, this type of coffee reveals a citrus aroma if it is produced in Tanzania. Robusta green coffee has therapeutic properties against anxiety, stress and premature aging. Its beans are also grown in Rwanda, Mexico, Ethiopia, etc.
A few other types of coffee, often unknown, complete the small remaining market share. Generally, their production is low and their price is high. These include:
Several methods are used to transform classic coffee beans into decaffeinated coffee beans. They are always applied to green coffee, before roasting.
This method is widely used inorganic agriculture. No chemical agents are used, only water decaffeinates the coffee during the process. The coffee beans are soaked for about ten hours, then the bath is gradually heated. This method of decaffeination gives access to the Swiss Water label.
More technical, solvent and CO2 decaffeination methods alter the flavor and quality of the coffee less. The coffee beans are subjected to a steam bath to swell them and make them porous. Then they are :
In all cases, the coffee beans are then cleaned to eliminate chemical residues. It is important to know that their concentrations in decaffeinated coffee beans are strictly regulated by a European directive.
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