Its All In The Coffee Bean.

Coffee beans are obviously the most influencial thing when it comes to how your coffee tastes. Bad Coffee beans, Bad coffee its as simple as that. But with the vast amount of coffee beans that the world has to offer there is not ever a reason for a bad coffee ( providing the coffee baristas meet the mark).

What All coffee beans have in common is that all are produced from the pits of coffee cherries, the fruits created by the trees in the Coffea genus.

Not All Coffee Beans Are Equal

Coffee Beans Canb Variey in many ways such as Coffee Bean type, the method in which the Coffee Bean is processed, the geographic origin of the Coffee Bean, the way the Coffee Bean is roasted, and the way the Coffee Bean is brewed.

  • The Coffee Bean Type – Although there are many many different types of coffee Beans there are only two main varietys that are commonly used. These two types of Coffee beans are know as the Arabica and Robusta. Arabica coffees are usally more abundant and more often than not regarded as the superoir Coffee out of the two. if you are buying Coffee from a resturant, cafe or coffee shop this is usually the type of Coffee you will be served. When it comes to Robusta Coffee this is usally used in instant instant coffee due to the fact of it being and easier and less tempermental crops to grow, and is generally considered poorer in quality and also contains higher caffeine levels.
  • The Processing method – The Two main types of processing for green coffee beans are washed and unwashed. unwashed Coffee Beans are removed from the cherries after drying, where as the washed Coffee Beans have there cherries removed before. This inturn effects how the coffee tastes. unwashed coffee tastes richer and have an earthier taste where as washed have a smoother and fruitier taste.
  • Geographic origin this is arguably the largest differentiating factors when i comes to how coffee beans taste. Aspects such as Climate, and differences in soil structure change how a Coffee Bean will taste. An example of this is the difference between Latin american Based Coffees and Hawaiin Coffees. Hawaiian Coffees such as Kona are usally more acidic in terms of the flavour where as Latin American Coffees are more fruity and medium Bodied.
  • Roast – the roasting process change the way in which not only the Coffee Bean tastes but also how much caffeine it contains. There are four different levels that a coffee bean can be roasted at; Light – Half city Roasting , Medium/Full City roasting, Full italian roasting and Double French roasting. The Lighter the roast the greater the caffeine content.
  • Brewing Method  A few different brewing methods are drip filtering, french pressing, percolated brewing.

Different Types Of Coffee Beans  

There are around 25 major species within the Coffea Genis but only 3 have been used for comercial coffee consumption.

These three Coffee types are the following;

  • Arabica Coffee 
  • Robusta Coffee 
  • Liberian Coffee

here is a list of Different Coffee Bean Types.

  • Wild Coffee: This is the common name of “Coffea racemosa Lour” which is a coffee species native to Ethiopia.
  • Baron Goto Red: A coffee bean cultivar that is very similar to ‘Catuai Red’. It is grown at several sites in Hawaii.
  • Blue Mountain: Coffea arabica L. ‘Blue Mountain’. Also known commonly as Jamaican coffea or Kenyan coffea. It is a famous Arabica cultivar that originated in Jamaica but is now grown in Hawaii, PNG and Kenya. It is a superb coffee with a high quality cup flavor. It is characterized by a nutty aroma, bright acidity and a unique beef-bullion like flavor.
  • Bourbon: Coffea arabica L. ‘Bourbon’. A botanical variety or cultivar of Coffea Arabica which was first cultivated on the French controlled island of Bourbon, now called Réunion, located east of Madagascar in the Indian ocean.
  • Brazilian Coffea: Coffea arabica L. ‘Mundo Novo’. The common name used to identify the coffee plant cross created from the “Bourbon” and “Typica” varieties.
  • Caracol/Caracoli: Taken from the Spanish word Caracolillo meaning ‘seashell’ and describes the peaberry coffee bean.
  • Catimor: Is a coffee bean cultivar cross-developed between the strains of Caturra and Hibrido de Timor in Portugal in 1959. It is resistant to coffee leaf rust (Hemileia vastatrix). Newer cultivar selection with excellent yield but average quality. ‘
  • Catuai: Is a cross between the Mundo Novo and the Caturra Arabica cultivars. Known for its high yield and is characterized by either yellow (Coffea arabica L. ‘Catuai Amarelo’) or red cherries (Coffea arabica L. ‘Catuai Vermelho’).
  • Caturra: A relatively recently developed sub-variety of the Coffea Arabica species that generally matures more quickly, gives greater yields, and is more disease resistant than the traditional “old Arabica” varieties like Bourbon and Typica.
  • Columbiana: A cultivar originating in Columbia. It is vigorous, heavy producer but average cup quality. ‘
  • Congencis: Coffea Congencis – Coffee bean cultivar from the banks of Congo, it produces a good quality coffee but it is of low yield. Not suitable for commercial cultivation
  • DewevreiIt: Coffea DewevreiIt. A coffee bean cultivar discovered growing naturally in the forests of the Belgian Congo. Not considered suitable for commercial cultivation.
  • DybowskiiIt: Coffea DybowskiiIt. This coffee bean cultivar comes from the group of Eucoffea of inter-tropical Africa. Not considered suitable for commercial cultivation
  • Excelsa: Coffea Excelsa – A coffee bean cultivar discovered in 1904. Possesses natural resistance to diseases and delivers a high yield. Once aged it can deliver an odorous and pleasant taste, similar to var. Arabica.
  • Guadalupe: A cultivar of Coffea Arabica that is currently being evaluated in Hawaii.
  • Guatemala(n): A cultivar of Coffea Arabica that is being evaluated in other parts of Hawaii.
  • Hibrido de Timor: This is a cultivar that is a natural hybrid of Arabica and Robusta. It resembles Arabica coffee in that it has 44 chromosomes.
  • Icatu: A cultivar which mixes the “Arabica & Robusta hybrids” to the Arabica cultivars of Mundo Novo and Caturra.
  • Interspecific Hybrids: Hybrids of the coffee plant species and include; ICATU (Brazil; cross of Bourbon/MN & Robusta), S2828 (India; cross of Arabica & Liberia), Arabusta (Ivory Coast; cross of Arabica & Robusta).
  • ‘K7’, ‘SL6’, ‘SL26’, ‘H66″, ‘KP532’: Promising new cultivars that are more resistant to the different variants of coffee plant disease like Hemileia.
  • Kent: A cultivar of the Arabica coffee bean that was originally developed in Mysore India and grown in East Africa. It is a high yielding plant that is resistant to the “coffee rust” decease but is very susceptible to coffee berry disease. It is being replaced gradually by the more resistant cultivar’s of ‘S.288’, ‘S.333’ and ‘S.795’.
  • Kouillou: Name of a Coffea canephora (Robusta) variety whose name comes from a river in Gabon in Madagascar.
  • Laurina: A drought resistant cultivar possessing a good quality cup but with only fair yields.
  • Maragogipe/ Maragogype: Coffea arabica L. ‘Maragopipe’. Also known as “Elephant Bean”. A mutant variety of Coffea Arabica (Typica) which was first discovered (1884) in Maragogype County in the Bahia state of Brazil.
  • Mauritiana: Coffea Mauritiana. A coffee bean cultivar that creates a bitter cup. Not considered suitable for commercial cultivation
  • Mundo Novo: A natural hybrid originating in Brazil as a cross between the varieties of ‘Arabica’ and ‘Bourbon’. It is a very vigorous plant that grows well at 3,500 to 5,500 feet (1,070m to 1,525m), is resistant to disease and has a high production yield. Tends to mature later than other cultivars. .
  • Neo-Arnoldiana: Coffea Neo-Arnoldiana is a coffee bean cultivar that is grown in some parts of the Congo because of its high yield. It is not considered suitable for commercial cultivation.
  • Nganda: Coffea canephora Pierre ex A. Froehner ‘Nganda’. Where the upright form of the coffee plant Coffea Canephora is called Robusta its spreading version is also known as Nganda or Kouillou.
  • Paca: Created by El Salvador’s agricultural scientists, this cultivar of Arabica is shorter and higher yielding than Bourbon but many believe it to be of an inferior cup in spite of its popularity in Latin America.
  • Pacamara: An Arabica cultivar created by crossing the low yield large bean variety Maragogipe with the higher yielding Paca. Developed in El Salvador in the 1960’s this bean is about 75% larger than the average coffee bean.
  • Pache Colis: An Arabica cultivar being a cross between the cultivars Caturra and Pache comum. Originally found growing on a Guatemala farm in Mataquescuintla.
  • Pache Comum: A cultivar mutation of Typica (Arabica) developed in Santa Rosa Guatemala. It adapts well and is noted for its smooth and somewhat flat cup
  • Preanger: A coffee plant cultivar currently being evaluated in Hawaii.
  • Pretoria: A coffee plant cultivar currently being evaluated in Hawaii.
  • Purpurescens: A coffee plant cultivar that is characterized by its unusual purple leaves.
  • Racemosa: Coffea Racemosa – A coffee bean cultivar that looses its leaves during the dry season and re-grows them at the start of the rainy season. It is generally rated as poor tasting and not suitable for commercial cultivation.
  • Ruiru 11: Is a new dwarf hybrid which was developed at the Coffee Research Station at Ruiru in Kenya and launched on to the market in 1985. Ruiru 11 is resistant to both coffee berry disease and to coffee leaf rust. It is also high yielding and suitable for planting at twice the normal density.
  • San Ramon: Coffea arabica L. ‘San Ramon’. It is a dwarf variety of Arabica var typica. A small stature tree that is wind tolerant, high yield and drought resistant.
  • Tico: A cultivar of Coffea Arabica grown in Central America.
  • Timor Hybrid: A variety of coffee tree that was found in Timor in 1940s and is a natural occurring cross between the Arabica and Robusta species.
  • Typica: The correct botanical name is Coffea arabica L. ‘Typica’. It is a coffee variety of Coffea Arabica that is native to Ethiopia. Var Typica is the oldest and most well known of all the coffee varieties and still constitutes the bulk of the world’s coffee production. Some of the best Latin-American coffees are from the Typica stock. The limits of its low yield production are made up for in its excellent cup.
  • Villalobos: A cultivar of Coffea Arabica that originated from the cultivar ‘San Ramon’ and has been successfully planted in Costa Rica.

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The World is full of great coffee and we wanted to bring just a few of these exotic flavours to plymouth so you do can experiance the variety of coffee the world has to offer.