Arabica coffee

Arabica coffee is made from beans that come from the plant species Coffea arabica, one of the most popular and widely consumed coffee varieties, prized for its mild taste, lower acidity and delightful aroma, making it special among coffee enthusiasts worldwide. The flavour profile of arabica coffee is similar to that of fruit, chocolate and florals, sometimes with hints of brown sugar. Arabica beans are also very fragrant, even before roasting, giving off that classic coffee smell.

Robusta coffee is made from coffee beans that come from the Coffea canephora plant, which is the second most popular coffee species after arabica. Robusta beans are known for their strong, bold flavor and higher caffeine content, regularly used in espresso blends and instant coffee due to their deep, rich taste. Robusta beans are stronger, more bitter and harsher compared to arabica. It has earthy, nutty and sometimes woody or chocolatey notes and lacks the sweetness and complexity of arabica.

 

A Single Origin Coffee

Single-origin coffees are a type of coffee made from beans that come from a specific geographic location, such as a single farm, estate or region. These beans are not blended with beans from other areas, allowing for a pure expression of the unique flavours and characteristics of that particular origin.

 

Cherry coffee refers to coffee in its raw form as cherries before they undergo processing. Coffee cherries are the fruit that contains the coffee beans, and they are typically bright red or purple when ripe. Understanding cherry coffee is essential for grasping the full cycle of coffee production. Hand-picking is preferred for high-quality coffee, as it allows for the selection of only the ripe cherries.

 

 

Cherry coffee represents the initial stage of coffee production, where the beans are still encased within their fruit. The quality and flavour of coffee are heavily influenced by the harvesting and processing methods used on these cherries. Understanding cherry coffee is vital for appreciating the complexity and nuances of the coffee experience, from farm to cup.

 

 

 

Parchment coffee refers to coffee beans that are still enclosed in their parchment layer, which is a thin, protective husk that surrounds the green coffee bean after it has been processed. This stage typically occurs after the coffee cherries are harvested and the outer fruit has been removed, but before the beans are hulled to remove the parchment.

The parchment provides protection against physical damage, moisture and protects the beans during the drying process, which is crucial for preserving their quality. These beans undergo transformative roasting turns into the familiar brown beans.