The Coffee Bean Basics: Part Three
Now that we have elucidated the differences between the two major coffee types—arabica and robusta—it is time to explore some of the more specific varietals that can be brewed in our automatic espresso machines. As with many crops, the taste and quality of the product is highly dependant on the climate and growing conditions. Because of this, coffee is generally categorized by the region where it is harvested.
Certain areas of the world are renowned for their coffee production, although they all are south of the equator and have tropical climates. Depending on where they are cultivated, the beans will have varying caffeine levels, acidity and body. The terms “cultivar,” “variety,” and “varietal” are all used to refer to different coffee variations, and next week we will explore some of these more closely.