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What kind of beans are used for specialty coffee?

4.1 Different types of arabica beans used in specialty coffee

Arabica coffee is a commonly used high-quality coffee variety and is considered the best type for specialty coffee.

There are different types of arabica beans, each with their own flavor profile and characteristics. It's important for baristas and coffee enthusiasts to know what types of beans are available and the taste of each type. Below, I will discuss some of these bean types.

Ethiopian Yirgacheffe: This coffee has a bright and fruity flavor with notes of berries and citrus. It grows in the Sidamo region of Ethiopia at an altitude between 1700 and 2200 meters. Yirgacheffe is one of the most well-known and popular coffee varieties in the world.

Colombian Supremo: Colombian coffee is a premium coffee characterized by its mild but rich flavor. It is harvested in the highlands of Colombia, between 1200 and 1800 meters. Colombian Supremo has a sweet and nutty flavor with hints of chocolate.

Other well-known arabica bean varieties include Brazilian Santos, Costa Rican Tarrazu, Kenyan AA, and Guatemalan Antigua.

When selecting the right beans for specialty coffees, it's important to consider the flavor profiles of the different beans. By using different types of beans, a unique flavor can be created. Therefore, it's crucial for coffee lovers to delve into the different types of arabica beans available.

Additionally, it's important to know that the taste of coffee depends on various factors such as growing location, altitude, soil type, weather, and processing technique. I will now delve further into this.

4.2 How do factors such as growing location, altitude, soil type, weather, and processing technique affect the taste of coffee beans?

The taste of coffee is influenced by various factors, including growing location, altitude, soil type, weather, and processing technique.

Growing location
The growing location of coffee beans is an important factor that can determine the taste of coffee. The higher the altitude of the plantation, the slower the coffee trees grow and the more complexity can develop in the flavor. A coffee cherry that grows at a higher plantation may also have higher acidity and a finer taste. The climate is also important because the coffee plant needs extra sunlight and rain to grow well. However, too much sunlight can result in burnout, which can make the taste less complex.

Altitude
Altitude has a significant impact on the taste of coffee beans. Coffee grown at a higher plantation may have a more complex flavor because the coffee trees grow slower here, allowing more time for their flavor to develop. A plantation at lower altitude, on the other hand, may produce coffee varieties with a sweet taste and low acidity.

Soil type
The type of soil in which coffee beans grow also affects the taste. Some coffee varieties thrive better in volcanic soil, while others thrive better in clay soil. In saturated clay soils, the coffee beans often have a stronger taste and more body. In more fertile soils, the coffee beans grow faster, but the taste may be simpler.

Weather
Weather also plays a role in the taste of coffee beans, as it affects the growth of coffee plants. Coffee plants need a lot of sunlight, but too much sunlight can result in problems such as burnout. Rain also plays an important role in the growth of coffee because the plants need sufficient water. In some areas, an abundance of rain can lead to diseases such as mold, which ultimately negatively affects the taste of coffee.

Processing technique
After harvesting, coffee beans are dried and processed to prepare them for consumption. The processing technique also affects the taste of the coffee beans. The most traditional method is to dry the beans in the sun, but the wet processing method is gaining popularity. In wet processing, the coffee cherries are washed before the beans are dried. The wet processing technique promotes a higher acidity and fruity aroma of the coffee.

All these factors together ultimately determine the taste of the coffee beans. Understanding these factors helps coffee producers improve the quality of their coffee and helps coffee drinkers find the desired taste.

4.3 Ethiopian Yirgacheffe and Colombian Supremo

I will now delve deeper into two specific types of coffee beans that are very popular in the specialty coffee world: Ethiopian Yirgacheffe and Colombian Supremo.

Ethiopian Yirgacheffe
Ethiopia is the birthplace of coffee, so it's no surprise that the country boasts a remarkable variety of coffee beans. One of the most well-known coffee beans from Ethiopia is Yirgacheffe. The Yirgacheffe comes from the southern part of Ethiopia and is named after the region where it is grown.

The Yirgacheffe coffee bean stands out for its unique flavor profile: it has a delicate and fruity taste. Think aromas of jasmine, citrus, and a subtle hint of chocolate. These flavor notes are the result of the specific growing conditions of the Yirgacheffe. The coffee plants grow at high altitudes, between 1800 and 2200 meters above sea level, which contributes to the complexity of the coffee.

The processing method of the Yirgacheffe can also have a significant impact on the taste of the coffee. Generally, the coffee is washed and dried in the sun, resulting in a lighter body and a brighter cup of coffee. The wet processing promotes a high acidity and the fruity aroma of the coffee.

Colombian Supremo
Colombia is the third-largest producer of coffee in the world and boasts an exceptionally wide range of coffee beans. Colombian Supremo is considered one of the best coffee beans from Colombia and is mainly grown in the central regions of the country.

Supremo is a coffee bean known for its complex flavor profile. It has a full body and a rich flavor with hints of chocolate, caramel, and nuts. This is because the coffee plants grow at high altitudes in the Andes, which contributes to the complexity of the coffee.

The Colombian coffee bean also undergoes a special processing method: it is washed and dried in the sun, resulting in a better quality coffee. The processing of the bean results in higher acidity and a more complex flavor profile.