Coffee: varieties and countries – we help you navigate

Coffee has continued to delight its fans with its taste, aroma and invigorating effects for centuries. Today, it exists in hundreds of variations, each corresponding to its country of cultivation.

There is no country that grows absolutely all types of coffee trees, our customers who buy our paper coffee cups know that everyone specializes in something of their own.

Today we will talk about common options and their distinctive features.

TOP countries

It is difficult to single out something specific from the whole list of coffee types, so let’s pay attention to the most common ones for the leading producing countries:

Costa Rica. Home to many elite varieties that grow only here. Costa Rican coffee is characterized by a rich aroma with honey and fruity notes in the blend. At the same time, the beans are distinguished by astringency and high caffeine content;

Honduras. Here they know firsthand what a high-quality variety is. Many are unique and named after the place where they grow. The taste profile is distinguished by its diversity and many facets, which baristas successfully play with and reveal;

Yirgachefe. This variety has become a traditional crop for Ethiopia. Its distinctive features are that it is among the tallest growing varieties in the world;

Caturra. This variety originated in Brazil, but is also common on Colombian plantations. It is a result of a mutation of the bourbon variety, which was imported and adapted to the possibilities of South America. Its taste has obvious citrus notes, light sweetish flavors;

Arabica Santos. This variation is the most common in Brazil, as it is ideal for cultivation in the country’s conditions. The taste of the variety is tart, with a bright aroma and slight bitterness;

Bourbon. It is impossible to talk about popular types of coffee without this variety, as it is the most grown in the world. The taste is distinguished by a citrus sourness with a weak intensity, as well as nutty-chocolate flavors.

Let’s look at all these variations in more detail.

Costa Rica

Interestingly, Costa Rica is the only country in the world where it is officially forbidden to grow any coffee varieties other than Arabica. This law is enshrined at the state level and is strictly observed so as not to spoil the pure genetics of local plants.

The beans from this country are among the highest quality in the world. The region of Terazú is especially prized, producing more than a third of the country’s total output. The final quality, aroma and taste depend on the processing method.

If a wet technique is used, the drink acquires soft notes, honey, chocolate and fruity shades.

If the beans are processed using the dry method, the final product acquires a noticeable citrus flavor, as well as berry and grape notes.

Depending on the specifics of cultivation, there are several varieties of Costa Rican coffee:

Medium quality beans grow at altitudes between 500 and 1000 m above sea level;

Medium-level production is cultivated at 1000-1200 m;

The highest quality varieties are considered to be those that are difficult to cultivate and are grown at altitudes of over 1200 m.

Growing region:	Plantation height:	Harvest period:
Tarrazu:	1200-1700;	From December to March;
West Valley:	1200-1650;	From November to March;
Brunca:	800-1200;	From August to January;
Tres Rios, Cartago:	1200-1650;	From December to March;
Orosí:	900-1200;	From September to February;
Turrialba:	600-900;	From July to December.

Honduras

In Honduras Coffee, almost exclusively Arabica is cultivated, as in the previous country, but with fewer restrictions. Most farms here are relatively small, exceeding 5 hectares. Harvesting begins in November and ends only in April.

It is produced mainly by hand. There is a lot of precipitation here, so the berries are almost always washed and only a small percentage of the harvest is processed using the dry method.

It is worth noting that the classification of coffee varieties in the country is carried out according to the Mexican method, as in the previous version:

The central standard is altitudes up to 1200 m;

High-mountain climbs up to 1400;

Everything that grows higher is called strictly high-mountain.

Coffee plays a special role in the country, producers are divided into microregions, the main 6. There is even a special tourist route for them, where visitors are shown everything related to coffee plantations.

Depending on the location, the following areas are distinguished:

El Paraiso and Agalta. These are two regions that are located in the east, relative to the others. In fact, they are located closer to the center of the country, it’s just that nothing is grown further east. They are considered the most humid and hot, the conditions of which are favorable for growing the plant. If we consider the taste characteristics of the fruits, they give off more sourness here. Fruity and floral shades appear, which push aside the chocolate base;

Comayagua This region is not so well known, is located a little away from the coffee center, grows mainly Arabica;

Montecillos. In terms of production volumes, this is the main part, it is the highest mountain. The flavors are acidic and fruity, with grape, citrus and apricot shades. At the same time, the basic taste remains chocolate-caramel with a slightly sweetish aftertaste;

Opalaca. This region produces the classic varieties of Honduras. It is part of an area where strict cultivation regulations apply. The varieties grown here meet the highest standards of Honduran coffee;

Copan. This region is the most famous, by the way, most of the beans in Russia come from here. Drinks obtained from these fruits are distinguished by chocolate sweetness, high density and combine a large number of different flavors, from dried fruits to cream.

Irgacheffe

The story about coffee varieties would be incomplete without Irgacheffe. Its homeland is Ethiopia, according to the legend about the origin of coffee, it was this variety that was discovered by a shepherd and first tried. It got its name from the area of ​​growth.

The plants are cultivated at altitudes ranging from 1700-2200 m, making it the highest growing variety in the country.

Drinks obtained from these beans acquire a high density. High-quality beans have floral shades with a slight sweetness, barely noticeable sourness, and notes of bergamot.

They are roasted until they are dark brown, with quality beans retaining light streaks.

Caturra

This variety is grown in many countries around the world. The main thing is that the tropical climate is favorable for the intensive ripening of the fruits. Depending on the location of the plantation, the taste of the finished drink acquires its own characteristic features. Caturra is a variety of Arabica, which makes cultivation as commercially profitable as possible.

This is possible due to the high yield. An interesting feature is the low growth of the plant, due to which the branches can break under the weight of the fruits, if not given enough attention. It turns out that high yield periodically kills the trees.

In terms of its taste characteristics, the variety is an analogue of bourbon, which is considered one of the most popular in the world. By the way, this related variety is grown in Brazil. Caturra is usually cultivated at altitudes above 1200 m.

The higher it is located, the more intense and better the taste, but the yield becomes lower.

Peculiarities:

• Pronounced sourness;
• Soft aromatic notes;
• Citrus notes.

Arabica Santos

Experts consider this variety to be simple in its taste characteristics, however, it is one of the most popular varieties in the world. Brazil is considered its homeland, and the name was received thanks to the port of the same name.

Regardless of growing conditions, the taste characteristics are stable:

• No matter what the degree of roasting, the sourness is retained;
• The aroma of coffee is predominantly nutty;
• The taste has notes of cocoa and almond.

It is noteworthy that with the wet method of processing fruits, the taste and aromatic characteristics become cleaner and more expressive.

There are several distinct varieties of Santos:

• Bourbon Santos. These are small grains of various shapes and sizes, which are distinguished by a pronounced nutty-chocolate aroma. The resulting drink is considered the standard for the variety;
• Flat Beat Santos. The beans of this variant are more similar to each other in size and color. The taste acquires a more pronounced tart coffee shade. The almonds and cocoa are also more noticeable in each cup;
• Yellow Bourbon Santos. This is one of the rare varieties that are grown only in the Minas Gerais region. The key difference is the bright yellow pulp of the fruit. Most often, the obtained beans are sold as a mono-variety, which is quite expensive. Fruity shades are noticeable in the aroma and taste, while retaining the classic characteristics of Santos.

Bourbon

Bourbon is also Arabica, one of the first cultivated and sought-after varieties. It usually grows at altitudes of 1600 m, but becomes less demanding as you move away from the equatorial belt. As a result, it is cultivated even at a kilometer.

It is not very fertile and quite vulnerable to parasites and diseases.

Bourbon flavor characteristics:

• Pleasant sweet taste;
• The aroma is rich with nutty and spicy notes;
• The honey and citrus sourness is clearly expressed, which becomes especially evident when the drink cools down.