We don’t think about the different types of coffee beans available. Coffee beans grow on a bush they are the pit of a berry. This is why it makes them a fruit. Some people can’t start their day without a cup of freshly brewed coffee.
Other countries all around the world Import Coffee from Brazil as it has maintained its position for 150 years of being the world’s largest coffee producer.
There are three most known types of coffee beans that radically have diverse taste profiles.
Types of coffee beans
1) Arabica
Arabica is known as one of the most famous and well-known types of coffee beans. These beans are the most commonly produced variety and are considered higher quality beans. Over 60% of the coffee beans produced in the world are arabica variety.
These beans need to be in an area that has a steady rainfall and plenty of shade. These beans are grown at high altitudes. The trees are easy to take care of and because of their small size, they are easy to prune too. Arabica bean is full of both flavor and aroma.
2) Robusta
Robusta is the second most-produced variety of coffee beans in the world. Robusta bean is both hardy and is immune to a variety of diseases too.
These coffee beans grow best in a hot climate with irregular rainfall and at several altitudes too. These beans have a smooth texture and are often said that they even have a slight chocolate hint to them. For this reason, it is these beans are ideal to have with milk and sugar for a flavorful taste.
3) Liberica
Liberica beans are one of the hardest types of beans. The shape of these beans is larger than other beans. These are the only one in the world that is known for its irregular shape. Liberica beans are also different in their aroma.
Making of coffee
The coffee powder that we use to make our instant coffee undergoes a long process involving various steps. From the fruit on the tree to us in our cup, it is a long journey. The detailed procedure is discussed below:
Hulling
The cherries are processed by disengaging the coffee seeds from their coverings and the pulp and by drying the seeds from an original moisture content of 65–70 percent water by weight to 12–13 percent; all beans must be removed from the fruit and dried before roasting. Three techniques are used for processing the coffee: the dry, or “natural,” process, the wet (and washed) process, and a hybrid process called the semi-washed, or “pulped natural,” method. The coffee resulting from those processes is called green coffee, which is then ready for roasting.
The dry process
After the fruits have been sorted (often by hand) and cleaned, they are placed in the sun to dry on concrete, brick patios, or raised mats.
The cherries are frequently raked or turned by hand to shift them onto the driest surface and to prevent fermentation and mold. The drying process may take several days or up to four weeks. The drying process is critical.
When the fruits have been dried to a water content of about 12–13 percent, they are mechanically hulled to free the seeds from their coverings. In rainy regions where humidity and rains during harvest time are common, the dry process is not practical.
The wet process
In the first step of the wet process, the skin and the pulp of the fresh fruit are removed by a pulping machine, which consists of a rotating drum or disk that presses the fruit against a sharp-edged or slotted plate, disengaging the pulp from the seed. Pulp still clings to the coffee seed, however, as a thin layer. That layer is eliminated by fermentation a form of digestion in which naturally occurring pectic enzymes decompose the pulp while the wetted seeds are held in tanks for one to three days.
Washing clears all remaining traces of pulp from the coffee seeds, which are then dried either by exposure to sunlight on concrete terraces or by passing through hot-air driers. The dry skin around the seed, called the parchment, is then mechanically removed, sometimes with polishing.
Roasting and grinding
The aromatic and gustatory qualities of the coffee are developed by the high temperatures to which they are subjected during roasting or broiling. Temperatures are raised progressively from about 180–250 °C and heated for anywhere from 7 to 20 minutes, depending on the type of light or dark roast desired.
In most modern roasting plants, grinding is accomplished by feeding the coffee through a series of serrated or scored rollers, set at progressively smaller gaps, that first crack the beans and then cut them to the desired particle size.
Conclusion
The authentic process of making coffee is the main reason that countries from all over the globe Import Coffee from Brazil.
