Types of Coffee: All the Secrets

The fascinating history of coffee types

Coffee is certainly, among the many agricultural products that have entered our daily diet, one of the most exotic and fascinating.

The origins of coffee types

Originating in the highlands of east-central Africa, it has expanded, by human hands, into a good portion of tropical countries, in many of which it has become a key component of the local economy and agricultural landscape.

The productive distribution of coffee types

Considering that more than eighty percent of the world’s crop is produced by smallholder farmers, it is estimated that millions of farms, mostly family-run, are involved in coffee production around the world today.

If we add to these households all the people involved in the later stages of processing, washing, drying, sorting, transporting and marketing, we can safely say that more than 200 million people are directly employed in the coffee economy of producing countries.

The coffee plant as a distinctive landscape feature

Traveling in these regions, one will notice in the landscape of the countryside and towns an incredible density of the presence of coffee, from plantations to processing centers, from transport vehicles loaded with bags to the warehouses of local traders.

Indeed, the green coffee supply chain is incredibly long and complex, involving diverse and often distant economic actors. The farmer who harvests the fruit turns, most often, to small local traders who buy the fresh product and have it stripped, washed and dried in special wet processing centers, while the subsequent shelling and cleaning operations take place in yet another center, called dry processing.

Each country or region then has very different habits and structures from one another, so it is not wrong to say that every single origin coffee reflects local environmental, cultural and human conditions.

Paraphrasing somewhat the concept that the French first applied to wine, we believe that we can also speak of "terroir" in the case of coffee.

The importance of the territory among the various coffee types

The incredible variety of local hybrids and cultivars, soils and climatic conditions, as well as agricultural practices, are more than enough elements to explain the cornucopia of aromas and flavors that this magical product manages to offer us.

The coffee plant is an evergreen shrub belonging to the Rubiaceae family of the genus Coffea. The most common cultivated species are Coffea arabica and Coffea Canephora better known as Arabica and Robusta.

Coffee cultivation thrives in the belt between the two tropics. Coffee is grown from the mountain slopes to the sea coasts, in full sun or shade, protected by dense tree foliage or in large intensive plantations.

The coffee shrub can grow up to 12 meters. For ease of maintenance and harvesting, the plants are pruned to a height of 2-3 meters.

What are the main coffee species?

In this section we will take a close look at the two main types of coffee. We will explore all their facets, from species, to native habitat, to growing altitudes, temperatures...in short, we will reveal all the secrets behind the main differences between these two types of coffee and answer the question: how many types of coffee are there?

Coffee Types: Arabica, characteristics

The Arabica variety of coffee, consisting of 100% Arabica beans, has a higher sugar content than other varieties. This characteristic contributes to its mild taste, with a light and smooth body, medium intensity, and fruity aroma. The flavor is sweet with a slight acidity.

Below is a detailed list of all the characteristics for each of the coffee types.

SPECIES: COFFEA ARABICA
NATIVE HABITAT: EAST AFRICA
NATURAL ENVIRONMENT: HIGH ALTITUDE
ALTITUDE: FROM 800 -2000 M
IDEAL TEMPERATURE: 15-24°C
GEOGRAPHICAL DISTRIBUTION: CENTRAL AND SOUTHERN AMERICA
REPRODUCTION: EAST AFRICA AND INDIAN ZONES SELF-pollinating
GENES: 44 CHROMOSOMES
SEED LENGTH: 8-12 MM
SEED SHAPE: OVAL, FLAT AND ELONGATED WITH SINUOUS GROOVE
SEED COLOUR: GREEN
MOST COMMON VARIETIES: TYPICA, BOURBON, MOKKA, MONDO NOVO, CATURRA, CATUAI, MARAGOGYPE, BLUE MONTAIN
PLANT RESISTANCE: MORE SENSITIVE TO DISEASES, PESTS AND HIGH TEMPERATURES
WORLD PRODUCTION: 70%.

Coffee Types: Robusta, characteristics

Robusta coffee, on the other hand, produces a drink with a strong and decisive flavour, slightly bitter, with a spicy aroma enriched by notes of dried fruit and chocolate. It has a full, rounded body and high intensity.

Below is a detailed list of all the characteristics for each of the coffee types.

There are two coffee names for this type, Coffea Canephora or also known as the Robusta variety, so don’t be alarmed if you read the Latin version first.

SPECIES: COFFEA CANEPHORA (or Robusta)
NATIVE HABITAT: WEST AFRICA
NATURAL ENVIRONMENT: LOWLAND
ALTITUDE: FROM SEA LEVEL TO 900 M IDEAL
TEMPERATURE: 24-30°C
GEOGRAPHICAL DISTRIBUTION: WEST AFRICA, TROPICAL ASIAN AREAS AND BRAZIL
REPRODUCTION: ALLOGAMA (by wind and insects)
GENES: 22 CHROMOSOMES SEED LENGTH: 5-8 MM
SHAPE OF SEEDS: ROUNDED WITH STRAIGHT FURROW
SEED COLOUR: BROWN MOST COMMON VARIETIES: ROBUSTA, KOUILOU, NIAOULI, DWARF
PLANT RESISTANCE: WITHSTANDS HEAT, DISEASE AND HEAVY RAINFALL WELL
WORLD PRODUCTION: 30%

Liberica and Excelsa Coffee Types

Liberica and Excelsa are two less common coffee varieties than Arabica and Robusta, and have some significant differences:

1. Origin and Cultures:
- Liberica: Originating in West Africa, the Liberica variety is characterised by large leaves and larger coffee beans than other varieties. It is mainly cultivated in regions such as Ghana, Ivory Coast and Liberia.
- Excelsa: is native to East Africa, particularly to what is now Vietnam. It has smaller leaves than Liberica but produces larger beans than Arabica. Most Excelsa production takes place in Asia, especially in Vietnam.

2. Taste and Aroma:
- Liberica: Liberica coffee often has a unique and bold taste with fruity and floral notes. Some people describe its taste as slightly fruity and spicy.
- Excelsa: has a distinctive flavour, with notes ranging from fruity to woody and even tannic. This variety is often used to add complexity and depth to coffee blends.

3. Utilisation:
- Liberica: The Liberica variety is less common in the coffee market than Arabica and Robusta. It is often used to add an exotic touch to coffee blends.
- Excelsa: is mainly used in coffee blends to add body and a range of flavours. To sum up, the main difference between Liberica and Excelsa lies in origin, taste and use.

The Liberica quality has a bolder taste with fruity and spicy notes, while Excelsa offers a variety of flavours from fruity to woody. Both these varieties are used to diversify coffee blends and add complexity to the overall taste. Therefore, various types of coffees produce various blends.

What is the best coffee variety?

There is no one coffee variety that is superior to the others, there are different types of coffee. When buying coffee, it is essential to opt for high-quality, carefully roasted products.

Preference between coffee varieties is subjective: those who appreciate a stronger, more intense taste will prefer Robusta, while those who prefer a sweeter, lighter taste will opt for Arabica.

Consumption habits and schedules influence the choice. For example, the main difference between Arabica and Robusta lies in the amount of caffeine, which gives them different taste characteristics: sweeter in the case of Arabica and more intense in the case of Robusta.

In general, Arabica is suitable for any time of day due to its lightness, while Robusta is ideal in the morning due to its high concentration of caffeine, which provides the energy needed to start the day. Furthermore, there are also coffee blends composed of beans from different regions and processes that can be the perfect solution for every coffee lover.

Therefore, depending on the type of coffee, blends with very different aromatic notes can be created.

Coffee Types: The blends of Caffe Roen

Here are the 3 Caffe Roen blends we have chosen for you.

So far we have mainly talked about the Arabica/Robusta coffee types. Below you will find a selection of Caffè Roen blends, ordered from the one containing, in percentage, more Arabica quality, Caffè 100% Arabica Gourmet, to Caffè Extra Bar (80% Arabica - 20% Robusta), up to a balanced Arabica/Robusta balance found in Caffè Costa del Sol (60% Arabica - 40% Robusta).

100% Arabica Gourmet Coffee

Type of coffee: Coffee 100% Arabica Gourmet

We selected the best Arabica coffees from Central and South America for this blend in order to enhance their characteristics. They have been carefully blended and gently roasted to preserve their aromas.

The result is a 100% Arabica blend that is classic but extremely refined, with an aromatic bouquet that includes flowers, fresh fruit and honey, and a pronounced but well-balanced acidity.

This 100% Arabica Gourmet blend is ideal for those who appreciate a very delicate espresso.

Extra Bar Coffee

Coffee quality: 80% Arabica - 20% Robusta

This blend represents the flagship of the Caffè Roen line, designed for professional use for both espresso and cappuccino. Caffe Extra Bar offers a smooth and creamy espresso with a strong and balanced taste.

The expert blend of high-quality natural American Arabica and Asian Robusta gives Extra Bar a distinctive note of dried fruit and cocoa, with moderate acidity. This combination is particularly appreciated by those who love the classic Italian taste of espresso.

Costa del Sol Coffee

Coffee types: 60 % Arabica - 40 % Robusta

This predominantly Arabica blend offers a strong creaminess, with the robusta quality acting as a base to blend everything into a creamy and fragrant whole. The taste of Caffe Costa del Sol is sweet, velvety and slightly acidic with notes of chocolate.

What are you waiting for to try our blends?

Caffè Roen is synonymous with excellence!

Visit our website where you will find many types of coffee!