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The variety of coffee

The variety of coffee

Many would agree that a cup of coffee is a kind of ritual, and for some it is already a habit. Thanks to a cup of coffee we wake up in the morning, get a second breath during the day, and, of course, relax in the evenings after a hard day’s work. It is also a link in a relationship when a friend or colleague invites you for a cup of coffee. That is, it is not just a component of friendly meetings, but also of all sorts of business negotiations, among other things.

There are different ways of making coffee. It can be bitter and tart or mild and sweet; it can be spiced, like cinnamon, or it can have a light foam of vanilla. But the taste of coffee doesn’t just depend on the recipe. The coffee beans themselves and their quality also play an important role. What is decisive for real coffee? Invigorating, aromatic, strong … But the most important thing is, of course, choosing the right coffee.

So where does the coffee even come from?

As far back as the 18th century coffee came from Italy and reached Europe. By the beginning of the 19th century, coffee was already known everywhere and everyone was drinking it, from England to Scandinavia. Today, large importers – suppliers of coffee in bulk mostly offer coffee from Brazil, Mexico and Ethiopia.
Coffee has a certain journey it has to go through in order to transition into the great beverage we all love so much. And one of the most important processes is coffee roasting. The type of roasting itself and its quality have a direct impact on the taste of the coffee you make.

What Coffee Roasting is

If you ever try to roast coffee without roasting it, you will see that it does not have any bright taste or color, much less aroma. Truly great coffee can only be made by roasting. Bagged whole-grain coffee undergoes this heat treatment, which vaporizes the moisture from the beans, oxidizes the fatty coffee acids, and turns the starch into sugar. However, there are different types of processing, each with a different effect.

The first type of roasting is a mild roasting. In this roasting, the beans do not oxidize too much. Essential oils are emitted to memory, so the flavor in this type of roasting is also weak. The drink itself has no deep dark color. The processing itself at this stage takes place before the first cracking. These are the first sounds of bursting grains.
The next type of roasting is medium. This type, on the contrary, forms sugar and releases aromatic oils. It also forms a much brighter color. Some bitter or even caramel notes are also manifested. Here the processing takes place before the second cracking.

Finally, the strongest roasting. This type is after the second cracking. This roast shows already chocolate notes of the grain, but also, in turn, bitter. The beans themselves are dark in color, staining the drink completely.

There is another roasting stage, the highest. In this stage, the beans lose a lot of moisture and become brittle and dry. The beverage itself becomes thick and strong. Now you can feel the pungency of flavor.
A very important nuance is to calculate the right time when you should understand that it is time to take the beans off the fire. Each kind of grain has its own roasting time in order to maximize the flavor.

There are about seventy varieties of coffee trees, from small shrubs to ten meters tall giants. However, there are several main species of coffee trees.

The major part of the world coffee production market is based on Arabica, which has thousands of varieties and is supplied by fifty countries. The varieties may be named according to the producing country or locality.
Highly popular is the Colombian coffee, which is made of the highest quality varieties. The quality of the beans of this variety is perfectly influenced by the wet climate of the country and its terrain. This variety first appeared on the world market as far back as 1835. Only this country today produces and sells coffee under its own name, the Columbia variety.

One of the best producers of Arabica is Kenya. Accordingly Kenyan coffee is also one of the best. These beans are grown on mountain plantations, yielding about one hundred and thirty thousand beans a year.
Brazil also pleases us with its variety called Santos. This variety differs from the others with a kind of nutty, soft flavor. Cloves and cinnamon add a special flavor to it.
One of the world’s producers, Mexico, also offers such varieties as Oaxaca Pluma, Altura Huatusco, Tapanchula, etc.

Costa Rica also has its own select varieties that everyone is familiar with. These include Margaritas and Kashi. Their taste is also mild, because they come from a subtropical climate rich in minerals.
Indonesian coffees, among which the most famous are Mandelin and Ankola, also please us. These varieties have special characteristics. It is low acidity and most importantly, it has a very long aftertaste.

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