We drink it every day, and most of us could not imagine even a single morning without it. Without that soothing scent, without seeing our reflections upon the deep dark surface of this divine drink, reflections of us being filled with life anew each day.

The first step to becoming a true coffee connoisseur is being able to differentiate between the most popular kinds of coffee beans : Coffee arabica and Coffea canephora (Robusta). It’s also good to know the less popular kinds : Coffee liberica and Coffee excelsa. The beans of Coffea arabica contain a smaller dose of caffeine than Coffea canephora which can be especially interesting for those who mostly just “use” coffee.

Before we start describing different types of coffee let’s firstly focus on the elements that comprise the exquisite experience that is the taste of coffee.

First and most important is acidity. It describes the sensation of dryness in the back and under the edges of your mouth. Then comes the aroma, which enriches the pattern of sensations from only tastes, like sweet, sour, bitter and salty to subtle differences such as floral, nutty or fruity. We cannot forget about the body. This is the way the coffee feels in your mouth, its viscosity or heaviness. If you are not sure what the level of body is in the different coffees, add an equal amount of milk to each one and the one with the heavier body will keep more of its flavor after dilution. And last but not least is flavor. This is the overall perception of the three characteristics above. Flavor can be rich (full bodied), complex (multi-flavored), or balanced (no one characteristic overpowers the other).

Should we choose to become a little more snobbish we could learn some expressions which describe the most desirable flavor qualities of coffee:

• Bright or dry – highly acidic leaving a dry aftertaste
• Caramelly – caramel like or syrupy
• Chocolaty – aftertaste similar to unsweetened chocolate or vanilla
• Earthy – a soily-like quality (sometimes unfavorable)
• Fragrant – an aroma ranging from floral to nutty to spicy, etc.
• Fruity – having a citrus or berry scent
• Mellow – a smooth taste lacking acidity but not flat
• Nutty – similar to roasted nuts
• Spicy – an exotic aroma of various spices
• Sweet – a lack of harshness
• Wild – a gamey flavor rarely, but sometimes considered favorable
• Winy – aftertaste resembling a mature wine

Now let’s use our new vocabulary in practice. Robusta coffee tastes more bitter, and acidic. This is why it’s not as popular as Arabica. It’s easier and cheaper to grow, therefore some companies add small amounts of Robusta to their products. But let’s not be fooled by this description. It is Robusta coffee which is the source of the most expensive coffee type in the world! The Indonesian Kopi Luwak owes its mild taste proteolytic enzymes of a digestive system of a small animal called the civet.

Coffee comes from three main regions of the world: Indonesia. South/Central America and Arabia/Africa.

INDONESIAN COFFEE

Sumatra. This type of coffee has a full bodied, slight exotic and earthy taste. It’s delicatly sweet, and a little bit floral.

Java. Java is a coffee that is delicate in strength, but not in flavor.

Sulavesi. This is a type of richer coffee, with a heavier body. You can also sense unique nutty and woody aromas.

New Guinea. New Guinea is known for balanced coffee with a complex aroma. It has a moderate acidity and full body.

SOUTH/CENTRAL AMERICAN COFFEE

Guatemala. It tastes almost like chocolate. It’s medium bodied with a lively acidity, very aromatic with spice and chocolate overtones.

Costa Rica. It has a similar flavor to the Guatemalan. Its excellent acidity creates a bright taste with a hint of smoke.

Brazil. The best coffee in Brazil comes from the region around San Paulo and is named for the port through which it is exported, Santos. Santos smooth flavored, medium bodied and moderatly acidic. Brazilian coffee is great when it comes to espresso.

Colombia. Colombian coffee is considered one of the best in the world. Its smooth, well balanced acidity goes great with a sweet flavor.

Hawaii (Kona). Kona coffee is quite expensive, but all who likes a nutty flavor will appreciate it. It’s grown on the Hawaiian islands and benefits from their rich volcanic soil. It is typically mild and sweet with a hint of spice.

Puerto Rico (Yauco Selecto). A mild coffee with a sweet chocolate aftertaste which is smooth and good with milk or cream.

ARABIA/AFRICA, THE ORIGIN

Kenya. A medium body with a higher acidity than other coffees giving it a bold taste. Is considered by many to be the finest in the world. It’s wonderfully aromatic with overtones of fruit and berries.

Ethiopia (Yirgacheffe). Ethiopia is known for its Yirgacheffe which is also a medium brew, but a bit milder in taste and consistency. Medium bodied with a tangy and pungent liveliness and a pronounced floral aroma makes it very attractive.

Go down to your favorite Café and start exploring the wonderful world of Coffee! |