INDEX []Colombian Varieties Coffee was first introduced to the country of Colombia in the early...
Transcript of INDEX []Colombian Varieties Coffee was first introduced to the country of Colombia in the early...
INDEX
•Origins
•Arabica and Robusta
• Colombian varieties
• Ethiopian varieties
• Interesting facts
• Benefits of coffee
PRODUCTS
Arabica Coffee
The coffee plant is an evergreen shrub, classified under the genus Coffea,
and part of the botanical family Rubiaceae. There are several species of
Coffea, the finest quality being Arabica, which today represents 59% of the
world’s coffee production. Arabica originated in the highlands of Ethiopia
but is found all over the world, including Costa Rica, Guatemala, Colombia,
Brazil, Kenya, Ethiopia,
Sumatra and Sulawesi. It is
sensitive to hot and humid
conditions, and grows at
altitudes of 1.25-1.55 miles. The Coffea arabica, or arabica coffee plant
does not like harsh climates; it likes humidity and cannot handle frost. It
prefers temperatures between 15 °C and 24 °C (59 °F and 75 °F) and likes
to be grown in the shade; and is usually grown at elevations of around
1,900+ feet (600+ meters) above sea level. It likes to be grown on hillsides
and matures at about 7 years of age. The plant grows to about 9-12 meters
in the wild. When grown for commercial use, it can reach about 5 meters
tall, but is usually kept at about 2 meters to help with harvesting.
The flowers are small and white; they smell like jasmine flowers, sweet
and fragrant. Since Coffea grows in tropical and equatorial regions where
it is always spring or summer, it’s not the change of climate, but rather
the beginning of the rainy season that triggers Arabica plants to flower,
fragrant and white. After eight or nine months of flowering comes the
fruit: deep red, shiny and plump like cherries, each containing two
Arabica seeds, or beans. With rain, the fruit flourishes, and a careful
harvesting process begins.
The beans, which are actually seeds, are found inside of the berries that
grow on a shrub-like plant. The berries are harvested when they are
“cherry” or deep-
red/dark-purple. .
Arabica grown at higher altitudes is associated with the emergence of
higher quality characteristics during roasting.
Arabica beans are fairly flat and elongated, with a sinuous groove.
Arabica is also more susceptible to pests and needs very specific
climactic conditions, including soil with low acidity levels, an evenly
distributed amount of regular rainfall and a temperature averaging
around 20 °C. Arabica has about half as much caffeine as robusta. A
natural pesticide, caffeine helps fend off disease and pests, but it also
tastes bitter.
Robusta Coffee
Robusta is a Canephora coffee plant varietal (Coffea canephora
var. robusta), and one of the two main commercially cultivated
coffees along with Arabica (Coffea arabica) and its varietals.
Robusta is the second most popular coffee in the world, making up
40% of the world’s coffee production. It comes second only to
Arabica, from the Coffea arabica plant, which makes up the
remaining 60% or more of coffee production worldwide. Robusta
coffee comes from the Coffea canephora plant. As the name
suggests, it is a sturdier, more robust variety of coffee (compared to
Arabica), and accounts for about 40% of the world’s total coffee
production. Robusta was “discovered” nearly 100 years after arabica, making it younger on the world market. Robusta
plants are grown primarily in Central Africa, East Africa, West
Africa, Southeast Asia, India, and Indonesia. Robusta is also grown
in Brazil, where it is called Conilon.
Robusta is easier to care for and has a greater crop yield than
Arabica, so is cheaper to produce. Roasted Robusta beans produce a
strong, full-bodied coffee with a distinctive, earthy flavor. Robusta
coffee beans contain more caffeine and less sugar than Arabica
beans, and therefore taste stronger and harsher than Arabica. Robusta
beans are usually smaller, thicker and rounder than Arabica beans.
They are also a little darker when raw. The leaves of the Robusta coffee plant are larger
than those of the Arabica plant.
The Robusta coffee plant is a resilient little plant. It can withstand hot temperatures
(30 °C and over) and full sun. It likes to stay hydrated and requires a lot of water to be
happy and healthy. It grows at low altitudes – sea
level to 600 meters, and is resistant to insects and
disease. In the wild it grows to about ten meters tall,
but when grown for commercial use is pruned to a height which makes harvesting easier,
around five meters. Robusta coffee can grow in low altitudes, as well as diverse climatic
conditions. Farmers love to grow it because grows faster, and is more disease and pest
resistant than Arabica coffee.
It's often used in instant coffee, and espresso blends. When brewed using an espresso
machine, Robusta coffees produce a plentiful, thick cream. Hence, in a classic Italian
espresso blend, Robusta is a necessity.
The fruit of the robusta coffee plant turns
deep red as it ripens, and takes around 6 to 8 months to do so. The fruit does
not all ripen at the same time, much like blueberries – there can be ripe and
unripe fruit on the same branch. There are usually two coffee beans (seeds)
inside each “cherry” or ripe berry.
Colombian Varieties
Coffee was first introduced to the country of Colombia in the early
1800s. Today Maragogipe, Caturra, Typica and Bourbon cultivars are
grown. When Colombian coffee is freshly roasted it has a bright acidity,
is heavy in body and is intensely aromatic. Colombia accounts for about
12% of the coffee market (by value) in the world, third in volume after
Vietnam and Brazil. Colombia has just about the perfect geography for
growing coffee, a sensitive crop that needs exactly the right conditions to
thrive. The richness of flavour for which Colombian coffee is celebrated
is mainly down to an excellent climate, perfect soil and just the right
amount of rainfall.
Typica
Typica coffees are a sub-variety of the Arabica family of coffees – a more specific division of what are generally considered
high quality coffee beans. The trees are fairly tall for coffee trees, and produce less coffee than other varietals. Although it is
highly susceptible to coffee leaf rust, Typica is well adapted to the coldest conditions. Typica is one of the most culturally
and genetically important C. arabica coffees in the world, with high quality in Central America.
Bourbon
Coffea Arabica var. Bourbon (or just Bourbon) coffee beans are a sub-species of the Arabica
varietal, which is a fancy way of saying they are a type of high quality Arabica coffee.
Bourbon is one of three primary siblings that also include Arabica Heirloom and Arabica
Typica coffees. Bourbon is a cultivar of Coffea arabica. It is one of the two main cultivars
from which new cultivars are bred, the other being typica. Bourbon grows best at elevations
between 1,100 and 2,000 meters and gives a 20-30% higher yield than Typica, but produces a
similar quality of coffee. Bourbon has a commercially viable level of yield potential and
growth habit but is generally susceptible to disease and pests. Bourbon quality is generally
accepted to be standard to good.
Geisha
Geisha is the most expensive coffee in the world. It is a smooth, fruity, silky, tea-like
coffee. Geisha is the purest coffee that money can buy, and Panama is home to the
magical bean. Geisha coffee is so exclusive and beloved that coffee shops around the
whole world bid just for the chance to serve a brew from the Panama bean that is known
to be the world’s most expensive coffee. Panama is known for Geisha but Colombia is
also rapidly growing their own Geisha. The beans have a pronounced aroma, with
medium to medium-high acidity, a medium body and a fresh, sweet and gently fruity
flavor. The finish is delightfully long, leaving behind beautiful floral and citrus notes.
The intense flavors are due to the high altitude of the growing region, La Herrera, Tolima in central Colombia. The specialty
attributes are due to the high quantity of organic materials in the soils, notably volcanic ashes, and the high mountain
region’s cool temperatures, forcing the beans to retain their sugars.
Sudan Rume
Sudan Rume is an heirloom type of Arabica coffee plant, a legendary coffee variety that
originates on the Boma Plateau of Southern Sudan, near to the Ethiopian border. Sudan Rume
has long been used by plant breeders as a source of ‘quality’ genes.
Caturra
Caturra is distinguished by its bright acidity and low-to-medium body. It has less clarity and
sweetness than its parent, Bourbon. Caturra is developed from two cultivars that originated by
natural mutation of Bourbon Red, originally a tall coffee shrub. It produces a higher yield than Bourbon, due to the plant
being shorter and with less distance between the branches, matures more quickly, and is more disease resistant than the
older, traditional arabica varieties. Genetically, it is very similar to Bourbon, although it produces a poorer cup quality,
mainly due to the variety yielding more. First developed in Brazil, these small trees are found throughout Colombia, Costa
Rica and Nicaragua.
Maragaturra
Maragaturra is a man-made hybrid plant between Caturra and Maragogype. It was first bred
in order to capture the flavor profile of Maragogype with the higher yield and efficiency of
the Caturra Varietal. It has short stature and abundant foliage which makes it resistant to
wind damage. This variety is susceptible to coffee leaf rust and hence demands a high level of maintenance. Its flavor
profile includes tropical fruits and bright acidity. It is cultivated in areas which are 1400 to 1600 meters above sea level.
Ethiopian Varieties
Harrar
Coffee from the Harar area of Ethiopia is commonly referred to as Harar coffee, or simply as
Harar. Ethiopian Harrar coffee is a wild and exotic dry processed (natural) Arabica coffee that
is grown on small farms in the Oromia region (formerly Harrar) in southern Ethiopia at high
elevations of 1,400 to 2,000 meters. The province of Harrar, east of Addis Ababa, is the
country’s capitol. Harar coffee has medium to light acidity, full body, and strong mocha flavor
with blueberry notes. The coffee beans from this type of coffee plant are yellow-green or
golden-green in color and medium in size. It is one of the oldest coffee varietals still used to
make coffee today. Harrar coffee is a grade of 100% Arabica coffee.
Lekempti/Ghimbi
The Ethiopian Ghimbi coffees originate in the western part of Ethiopia and are respected for their
sharp acidity as well as complex, rich tastes and aromas. Ethiopian coffees are designated a name
based on the region in which they are grown. Lekempti derives its name from Lekempte, the
trading town, but the bulk of Lekempti coffee comes from the Gimbi region, thus the coffee gets
both names “Lekempti/Ghimbi” coffee. This coffee is characterized by a fruity flavor and bright
acidity. Beans are processed by both the dry and wet methods. This coffee is renowned for its
exotic palate which distances itself from the usually cherry tones of Ethiopian. Good acidity,
medium body with wild fruity finish.
Yirgacheffe
Ethiopian Yirgacheffes are frequently reviewed and rated as some of the highest quality Arabica
coffees in the world. Their premium reputation also often means they carry a premium price, but
even so, they offer better value for your money than other comparables (such as Hawaiian Kona
and Jamaican Blue Mountain). Yirgacheffe coffee is a wet processing (washed) coffee grown at
elevations from 1,700 to 2,200 meters above sea level, and is the considered the best high grown
coffee in southern Ethiopia, an exotic coffee region known for fine coffees. Yirgacheffe coffee
is generally milder than Ghimbi coffee and also more aromatic and fruity, sometimes exhibiting
a lemony tart twist. A fine Ethiopian Yirgacheffe coffee displays a bright acidity along with
intense, clean tastes and a complexity of floral notes in the aroma, sometimes with a hint of
toasted coconut.
Sidamo
A wet-processed (washed) Ethiopian coffee best known for its rich, full body
(mouthwatering), sweet and complex flavor, low acidity, floral aroma, and a finish that is
bright and soft. A good Sidamo is well-balanced with cupping notes exhibiting berries and
citrus (lemony) with complex acidity. Sidamo green coffees are grown in the Province of
Sidamo in the Ethiopian highlands at elevations from 1,500 up to 2,200 meters above sea
level. Ethiopia’s Sidamo coffees are known for their rich body that is very complex along
with a bright and vibrant aftertaste that are fairly consistent from year to year, making this a staple Ethiopian coffee for any
coffee roaster.
Limu
Limu is a high-quality a vibrant and wet-processed (washed) Ethiopian coffee that exhibits a
mild yet somewhat sharp acidity, exhibiting floral tones and fruit-toned spicy and wine-like
tastes. Limu coffee is grown at elevations ranging from 450 to 1,800 meters in southwest/south
central Ethiopia producing medium-sized coffee beans with a distinctive roundish shape and
green color. Limu is an heirloom coffee coming from the Western Highlands of the Jimma Zone
in the Oromio Region. Regarded as secondary to Sidamo and Yirgacheffe, Limu washed coffee
still has a distinctive wine-like flavour. The Limu bean is flatter than the other washed coffees.
The Ethiopia Limu is an aromatic, sweet and complex coffee. Melon and soft florals dominate
the aroma with a lemon-candy acidity on the first sip. As it cools, the Limu grows sweeter, with
notes of apricot, melon and a smooth milk-chocolate finish. The sweetness and light body make the Limu incredibly
drinkable all day long.
Djimmah
Djimmah Coffee aka Jimma Coffee is grown in the Illubabor and Kaffa regions of Ethiopia at
elevations from 1,300 to 1,800 meters above sea level within the biggest catchment area in
Ethiopia, an area that produces and exports about 60,000 tons of coffee each year. Djimma
coffee is said to have gotten its name from the Ethiopian region of Kaffa. Like other coffees
from this region, the beans produce a rather heavy-bodied cup with a wine-like aftertaste.
Djimma is one of Ethiopia's five major coffee-growing regions. Coffee here is cultivated at
high altitudes under cover of forest shade which offers growers more topsoil protection and enriched soil, as well as higher
quality, denser beans. To dry, beans are laid out beneath the hot sun. In general, expect a good body and a wine-like, gamey
taste.
Teppi/Bebeka
Teppi and Bebeka coffees are similar and are often used in blends. Both Teppi (Tepi)
And Bebeka coffees have a low to medium acidity, and are well rounded with a smooth
aftertaste. Mostly used in blends, these coffees have a good balanced cup and enhance
the wild characteristic of Ethiopian coffees. The beans are flat and large in size, as they
are lowland crops. These coffees are grown in south western part of the country, in low
lands in comparison to other Ethiopian coffees. The production from Teppi/bebeka is
less well-known on the world market than other Ethiopian coffees. With a limited
production, these coffees still offer opportunities for those looking for a well-balanced
cup, with a distinct 'wild' Ethiopian flavour.
Illubabor
Illubabor 1974 is a research variety washed with a mechanical demucilager, soaked for
24-36 hours and then shade-dried to 30 percent moisture content. It is then transferred to
a raised African bed for further drying before it is bagged and stored for export.
Illubabor coffee is balanced, with juicy stone fruit notes, honeyed sweetness, body,
floral and spice accents, all tied together by integrated citrus-like acidity. It is a fantastic
dual-use Ethiopia brew/espresso.
Bale
Bale coffee is mild, sweet, fruity acidity with medium-light body and
cinnamon-chocolate tinged aromas and flavors. Ethiopia gave the world
Coffea Arabica, the most commonly consumed species of coffee
globally. Today, wild varieties of Coffea Arabica continue to grow under
the shade of Bale’s forest canopy. These heirloom coffee varieties have
the potential to command high prices on the global specialty coffee
market. This splendid coffee comes from the natural and wild forest of
the Bale Mountains situated in the southeast of Ethiopia. The result is a
truly unique coffee originating from the characteristically long and fat
beans that transform into a dense and creamy espresso.
Kembata
Kembata coffee comes come from the Durame Village of
Kembata, Ethiopia. It has a wild fruit flavor and a heavy
chocolate body. Kembata has a balanced acidity and body.
These beans, grown 2,101 meters above sea level, are milled
using a 36-48 hour fermentation process and then dried under
the African sun on raised beds for 15-21 days.
INTERESTING FACTS ABOUT COFFEE
1. Coffee is the world’s 2nd largest traded commodity. Crude oil is first. Yes, it is not a
typo. Coffee is consumed in great quantities, making it the most beloved beverage
after water, worth is over $100 billion worldwide.
2. Italian “expresso” means to be “expressed” or “forced out”. Espresso is made by
forcing very hot water, under high pressure through finely ground, compacted coffee.
3. Beethoven was such an ardent coffee lover that he’d count 60 beans per cup before
making his brew.
4. The most expensive coffee is made by cat poop. “Kopi Luwak” is the most expensive
coffee in the world. It comes from Indonesia and is made from beans digested from
the Asian Palm Civet. In other words, it comes from cat poop. It sells for €350 and up
per kilo.
5. Coffee beans are technically seeds. They're the pits of the cherry-like berries found
on the flowering shrubs, but we call them "beans" because of the resemblance to
legumes.
6. You can eat coffee cherries as a food. Early on, people mixed coffee berries with fat
to create an energy-rich snack ball, according to PBS. They would also ferment the
pulp to make a wine-like drink.
7. According to Harvard Health Publishing, coffee drinkers tend to live longer.
8. The word "coffee" comes from the Arabic word for "wine." Qahwah later became
kahveh in Turkish, and then koffie in Dutch, which is where we get the English word
coffee.
9. The “cappuccino” was named after Capuchin friars because its color resembles the
Capuchin robe.
10. It is believed that the caffeine effect of coffee beans was discovered by a goat
herder, who noticed that his goats became extremely energetic after eating certain
berries.
11. Globally, people consume about 2.25 billion cups of coffee every day.
12. Studies have shown that drinking coffee may lower your risk of depression.
BENEFITS OF COFFEE
1. Coffee improves Energy Levels and Make You Smarter.
2. Coffee helps you Burn Fat.
3. May Lower Your Risk of Type 2 Diabetes.
4. May Protect You From Alzheimer's disease and Dementia.
5. May Lower Your Risk of Parkinson's.
6. Doesn’t Cause Heart Disease and May Lower Stroke Risk.
7. Coffee consumption lowers the risk of liver cancer by about 40%.
8. Coffee brightens your mood, helps fight depression.
9. Contains Essential Nutrients. A single cup of coffee contains: Riboflavin (vitamin
B2): 11% of the Reference Daily Intake (RDI). Pantothenic acid (vitamin B5): 6%
of the RDI. Manganese and potassium: 3% of the RDI. Magnesium and niacin
(vitamin B3): 2% of the RDI.
10. May Lower Your Risk of Type 2 Diabetes.