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Coffee home - Coffee history - Coffee Varieties

Coffee Varieties



Coffee Varieties
The varieties:

# Central American Milds

# South Seas & India

# South America

# Decaffeinated Coffee (Colombia)

# Africa

Group: Central American Milds

Mexico High Grown (Washed)

A very mild, slightly tart and flavourful coffee, with a light fruit and nut aftertaste, more flavourful than a Colombian. Marvelous on its own, or in a blend to lower the tartness of an African Coffee. It is also roasted "Dark" for espresso recipes. This coffee's flavour is released fully when you combine light, medium and dark roast levels; "Three Shades" together. Overall a great blender's coffee.

Guatemala Antigua (Washed)

Considered the most prized coffee bean of Central America, incredibly flavourful at any roast level, from light to dark. This coffee is hard bean coffee, growing at high elevations in rich volcanic soil, maturing slowly and becoming very dense. This coffee offers full body and big complex flavours that have an after taste of nut. A versatile coffee, for use on its own, in a blend, or in an espresso recipe. You will find that if you use more than about 20% in recipe it will overpower the other coffees.

Guatemala Huehuetenango (Washed)

This is also a hard bean coffee, very similar to Antigua, volcanic soil, yet this region tends to grow more of the traditional old arabica coffee varieties. Some coffee lovers prefer this region's taste to Antigua. A very distinctive coffee and excellent for blends since it contributes body, classic flavour and aroma. If you use too great a proportion in a blend, this coffee will overpower the tastes of the other coffees. North America has come to love the taste of Guatemalan coffees.

Costa Rica Tarrazu (Washed)

Described as "the authentic taste of coffee", it grows in rich volcanic soil, mild yet very big on flavour and aroma. This is also a hard bean coffee and holds its flavour through various roast levels. Great on its own or in a blend to balance the tart taste of African, or Brazilian coffees, and espresso blends. This coffee can also overpower the flavours of other coffees in blends, so use small amounts.

Dominican Republic Santiago Bani A (Washed)

A mild full-bodied coffee, known for its nut/chocolate aftertaste. Delightful on its own, or blended with other tart or mild coffees for balance and flavour. It does hold its flavour through various roast levels yet seems to be most distinctive at the medium dark stage, or "First Oil". A fine example of the "Caribbean" taste.

Dominican Republic Barahona AA (Washed)

A superb coffee, bold, flavourful and aromatic. The best of the Dominican Republic. This coffee differs from the Bani A in its bean shape and taste. It stands on its own, or adds flavour and body to a number of blends. A must experience for coffee lovers. The combining of the "Three Stages" is where the flavours of this coffee really come out.

Jamaica Blue Mountain Mavis Bank Grade 1 (Washed)

Touted as the best coffee in the world, deceptively mild with an earthy/nutty after taste. It is the effect of this coffee that makes it such a valued coffee; focused and alert, a business person's delight. It is overpriced from demand, and small crop size yet a must experience for coffee lovers.

Hawaii Kona Fancy (Washed)

A very smooth mild tasteful coffee. At lighter roast levels you can experience a citrus aftertaste, a touch of the pineapple plantations that surround the small crops of this prized coffee. It is this taste that makes Hawaii Kona, not its effect. This coffee is also overpriced due to the small crop size, demand and labour rates in US dollars. Its flavours are more outstanding at lighter roast levels, and putting "Three shades" together is a treat.

Group: South Seas & India

Papua New Guinea (Washed)

Distinctive superb coffee light bodied yet smooth, with a slight fruity aroma and medium tart taste. That may sound like a mouthful, and it is. This coffee stands on its own, or can be combined with Central and South American or African coffees. It releases more flavour at the "First Oil" stage of roasting and the "Dark"end of the cycle. This area of the world grows coffee that quite distinct from Sumatra. The Dutch brought this coffee to Europe and any coffee lover who likes a European taste will love this coffee.

Sumatra Mandheling Grade 1 (Semi Washed)

Sumatra is famous for its full flavoured beans.
A most popular full bodied taste experience. It stands on it's own, as well as being a great blending variety especially in espresso. This coffee since it is part washed and part sun dried is well suited for espresso and helps to provide the wonderful thick crema . This coffee holds its taste characteristics at all roast levels. Again if you have a taste for European coffees, you will enjoy this one.

Celebes Kalossi (Washed)

Considered to be the best coffee of Indonesia, that includes Java and Sumatra, Celebes Kalossi can be described as the benchmark of Indonesian coffees. The flavour is soft, rich and deep bodied with herbal and mushroomy tones. The visual presentation is also distinct with a variety of bean shapes and sizes, also peaberry included. Darker roast shades from "First Oil" to "Dark" are where the flavours delight. Superb on its own, or a great blender's coffee, it enhances Central American , and African coffees. A must for coffee lovers.

Java Indonesia Blawan Estate (Washed)

A rich and flavourful coffee, a blender's coffee, generally used in blends of the traditional Mocha / Java. Definitely not as full bodied as Sumatra. This coffee balances the tartness of such coffees as Yemen Mocha, Ethiopian Harrar, and Ethiopia Djimmah. A great addition to an espresso recipe, and releases its flavours at all roast stages, but generally at the "First Oil" stage. A distinct and very different taste from Sumatra.

India Monsoon Malabar (Natural)

Very distinctive in appearance and taste. This coffee traditionally has been left out in the monsoon rain and thus becomes light in colour and swollen in size. The taste is rich and full bodied, even heavy on the tongue especially when roasted "Dark" as it usually is. This is a very European taste in coffee, great in espresso recipes. It can stand on its own but is more often used in a blend where tart taste is desired. Another term that can describe this coffee is "Continental".

India Robusta "C" Screen size 12 "Tiny" (Natural)

This particular Robusta is a very tasty one, since many Robustas are quite tart or bitter. Robusta has double the caffeine content of Arabica coffees and is primarily used in blends of espresso for "Punch" effect and "crema". Its roast is usually "First Oil" to Dark. Added to a blend in the amount of 10% is sufficient. Robusta can make your stomach somewhat upset, and you a little edgy so be careful with its use.

Group: South America

Colombia Supremo (Washed)

Colombian coffee is like water, it can stand on its own or can be blended with any other coffee to be enjoyed. Supremo beans are a large bean in comparison to Excelso . Opinion varies as to which size offers the most flavour, either way this coffee is a well balanced mild , aromatic and flavourful coffee. Juan Valdez sure approves. Its flavours vary with the roast level.

Colombia Excelso (Washed)

The same great coffee as the Colombia Supremo, but the bean sizes vary, so some people are of the opinion that there is greater flavour. Excelso is a great Colombian coffee, try both and see what you think. This coffee releases its flavour at all roast levels, yet many prefer it at the "First Oil" or "Dark" stage.

Brazil Santos (Washed)

This is the same great coffee as the Brazilian Santos (Semi Washed) except for the processing. Washing produces a slightly different end result in taste. This washed coffee will be a little lower to fair in body with a medium tartness, whereas the (Semi Washed) will have an almost perfect balance between body and tartness. It is all a matter of taste, and some of us like one process's taste more than the other. Experience both, and determine which you prefer.

Brazil Santos (Semi Washed)

A rich yet medium bodied coffee on it's own, yet more commonly used as the base ingredient for espresso recipes, and blends of North American coffees. This coffee is a little more to the tart end of the scale and holds its flavour at all roast levels, yet it is more often roasted to "First Oil" or "Dark". A must ingredient in any coffee cupboard.

Group: Decaffeinated Coffee (Colombia)

Swiss Water Process

The green coffee beans are first steamed to loosen the bonds of caffeine, then soaked in large water tanks to remove the caffeine, and soluble solids from the beans. This solution then is filtered through carbon filters while the beans are out of the water. Once the caffeine has been removed from the solution the beans are reunited with the caffeine-less water solution. A process devoid of chemicals. A little more costly than regular chemical decaffeinated coffee.

Sumatra Mandheling Decaf

This decaffeinated coffee has the same great full bodied taste experience as the Sumatra Mandheling Gr1 (Semi Washed). Enjoy this coffee at a medium and dark roast level. A must for decaffeinated coffee lovers. It is also great blended with the Colombian Decaf.

Regular Decaffeinated using Methylene Chloride - Columbia

The green coffee beans are first steamed, then the solvent (Methylene Chloride) is circulated through the beans and carries the caffeine with it. The beans are removed from this solution and re-steamed to remove any residual solvent, then dried. The FDA has declared the risk of methylene chloride in decaffeinating to be so low "as to be essentially nonexistent". Methylene chloride evaporates at 180 degrees "F" and beans are roasted to at least 350 degrees, and brewed at 190-212 degrees. Coffee decaffeinated with methylene chloride is said to taste the best.

* The caffeine extracted is then sold.
Both of these processes produce a great coffee, in taste and aroma especially when freshly roasted. The roast is a little shorter since these beans have already been 10-15% cooked via the steaming they have gone through. Try both and see for yourself.

Group: Africa

Kenya AA (Washed)

Grown on the 5000 ft plateaus in the foothills of Mount Kenya this coffee offers a sparkling tartness and balance, the most tasteful of African coffee beans. It can definitely stand on its own, at any roast level, most commonly at "First Oil" and "Dark" in blends it is a superb component. Its enhancing qualities range from blends of Central American milds to fine espresso recipes, and Continental blends.

Ethiopia Yirgacheffe (Washed)

Ethiopia; the origin of "Coffea arabica" and Yirgacheffe one of the world's most remarkable coffees. It is mellow, full bodied, and rich with floral or flowerlike aromatic qualities. These coffee plants have been unchanged over generations. A must experience for any coffee lover on its own definitely. In a blend it is a superb ingredient, very "Continental". This coffee loses its wonderful characteristics if roasted too "Dark"

Ethiopia Harrar Longberry (Natural)

A very distinct coffee, light to medium body with a rough somewhat wild "Tart" earthy quality. Not considered to be a great coffee, yet a great ingredient in an espresso recipe. This is a blend coffee, and helps to create crema since this is a traditionally dried coffee and often a substitute for Yemen Mocha. Roasted to the "First Oil" stage and to "Dark" seems to be where its flavours are their best. People who have lived in this area of the world swear it is fantastic on its own.

Ethiopia Djimmah (Natural)

This coffee is a good example of the dry processed gamy, wild, rough less-processed coffees of Ethiopia. Small rocks are a common sight amongst the beans. Not as highly regarded as a Harrar since the beans are of various sizes and shapes and colouring, this coffee is about as ancient in process and natural in presentation as you will find. On its own...again if you have lived in this part of the world, it's great, otherwise a little "Tart". A great ingredient in an espresso recipe!

Yemen Mocha Matari (Natural)

Superb coffee of the traditional dry-processed style. Medium to full body, rich and intense with a delicate "Tart" quality that at light and medium roast levels delivers hints of a chocolate after-taste. These plants are ancient and produce a coffee like no other. Definitely a coffee that stands on it's own, its flavours are in the "First Crack" to " First Oil" stages, and loses its flavour at the "Dark" level. This coffee is the original ingredient in Mocha Java, and in an espresso recipe the "icing on the cake". A must experience for a coffee lover.

Tanzania AA Peaberry (Washed)

Peaberry coffee is visually very distinct, in that there is only one hard seed Developed inside the coffee "berry" or "cherry" instead of two halves inside The other "Coffea Arabica" berries. This is a particularly good Tanzanian Peaberry and is grown in the north of Tanzania at high elevations. It has a well rounded taste, full body and a mild tart quality that allows it to be distinctive on its own. This coffee is also a great blender's coffee, used in "Continental" and "Espresso" recipes. Roasts well at all roast levels, but most often at a "First Oil" or "Dark". Definitely worth adding to your coffee cupboard.



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