Blog Post

For many, coffee is a daily ritual — a warm wake-up call, a midday boost, or a moment of calm in a busy day. But behind every cup lies a fascinating world of flavors shaped by the variety of the coffee bean, where it was grown, and how it was processed. Understanding these bean varieties and their unique flavor profiles can deepen your appreciation for every sip and open up a whole new sensory experience.

There are two main species of coffee beans: Arabica and Robusta. Arabica beans are the most widely consumed, prized for their smooth, nuanced flavor and lower caffeine content. They often offer bright acidity and a wide range of tasting notes — from fruity and floral to chocolatey and nutty. Robusta beans, on the other hand, are stronger, more bitter, and higher in caffeine. They grow at lower elevations and are more resilient, often used in espresso blends to add body and crema.

Even within Arabica, the variety makes a big difference. Beans like Typica, Bourbon, SL28, and Caturra each have distinct characteristics influenced by their genetic makeup and origin. For example, Bourbon beans tend to be sweet and balanced with hints of caramel and citrus, while SL28, grown in Kenya, is known for its vibrant acidity and wine-like flavors.

The terroir — or the environment in which the beans are grown — also plays a vital role. Elevation, soil composition, climate, and rainfall all affect the flavor. Ethiopian beans, especially those from Yirgacheffe or Sidamo, often have floral, tea-like qualities with notes of jasmine, bergamot, and berries. Beans from Colombia are usually well-balanced with chocolate and citrus tones, while those from Sumatra are known for their earthy, spicy depth due to wet hulling processing.