About Coffee
Coffee Tree Branch With Fruit
Coffee trees are a shrub with a straight trunk that can
survive about 50 to 70 years. The tree flowers during it's
third year and actively produces fruit from the fifth year
on. There are over sixty different species of coffee trees,
but two of them are the most common. The arabica and the
robusta.
Arabica trees grow at altitudes of 3,000 to 6,500 feet where
the slower growing process adds to the flavor. Each mature
tree produces about 1 to 1 1/2 pounds of green coffee per
year. Arabica trees account for 75% of the world's
production.
Robusta trees have a higher yield than arabicas. It grows
at lower elevations and has harsh a flavor. It contains
about twice as much caffeine than it's tastier cousin. A
typical robusta tree yields 2 to 3 pounds of green coffee a
year. Robusta beans are used for the lower grades of
coffee that are sold in the market, either in commercial
supermarket coffees or instant (soluble).
survive about 50 to 70 years. The tree flowers during it's
third year and actively produces fruit from the fifth year
on. There are over sixty different species of coffee trees,
but two of them are the most common. The arabica and the
robusta.
Arabica trees grow at altitudes of 3,000 to 6,500 feet where
the slower growing process adds to the flavor. Each mature
tree produces about 1 to 1 1/2 pounds of green coffee per
year. Arabica trees account for 75% of the world's
production.
Robusta trees have a higher yield than arabicas. It grows
at lower elevations and has harsh a flavor. It contains
about twice as much caffeine than it's tastier cousin. A
typical robusta tree yields 2 to 3 pounds of green coffee a
year. Robusta beans are used for the lower grades of
coffee that are sold in the market, either in commercial
supermarket coffees or instant (soluble).
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There are three major
coffee growing regions.
AFRICA : African includes
coffees from Kenya,
Uganda, Tanzania,
Zimbabwe and Ethiopia.
Grown at the perfect
altitude in rich black soil.
The hot days and cool
moist nights procduce very
distinctive beans.
SOUTH & CENTRAL
AMERICA : Grown for the
most part on beautiful
mountains with rich
volcanic soil. Rainforest
type weather creates
absoluteley perfect
growing conditions. These
beans are the most
aromatic and well
balanced available.
Includes coffees from
Colombia, Costa Rica,
Nicaragua, Honduras,
Brazil, Peru, El Salvador
And Guatemala.
INDONESIA (PACIFIC) :
Includes beans from
Sumatra, New Guinea,
Timor and Sulawesi. The
climate produces low acid
coffees with rich distinctive
tastes. The beans tend to
be on the ugly side but
looks are deceiving.
coffee growing regions.
AFRICA : African includes
coffees from Kenya,
Uganda, Tanzania,
Zimbabwe and Ethiopia.
Grown at the perfect
altitude in rich black soil.
The hot days and cool
moist nights procduce very
distinctive beans.
SOUTH & CENTRAL
AMERICA : Grown for the
most part on beautiful
mountains with rich
volcanic soil. Rainforest
type weather creates
absoluteley perfect
growing conditions. These
beans are the most
aromatic and well
balanced available.
Includes coffees from
Colombia, Costa Rica,
Nicaragua, Honduras,
Brazil, Peru, El Salvador
And Guatemala.
INDONESIA (PACIFIC) :
Includes beans from
Sumatra, New Guinea,
Timor and Sulawesi. The
climate produces low acid
coffees with rich distinctive
tastes. The beans tend to
be on the ugly side but
looks are deceiving.
Coffee Regions Of The World
Coffee Cupping
Coffee flavor is the overall perception by your taste buds and palate of the
coffee in your mouth. Acidity, aroma, and body are the three components of
coffee flavor.
Professional coffee graders (cuppers) try to discern whether the acidity,
aroma and body of the coffee is pleasant or unpleasant. Here are the criteria
of the three components.
ACIDITY is a desirable characteristic in coffee. It is the sensation of dryness
that the coffee produces under the edges of your tongue and on the back of
your palate. The role acidity plays in coffee is similar to it's role in the flavor
of wine. It provides a sharp, bright, vibrant quality. Without sufficient acidity,
the coffee will tend to taste flat. Acidity should not be confused with sourness.
AROMA. Without our sense of smell, our only taste sensations would be:
sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern
on our palates. Subtle nuances, such as "floral" or "winy" characteristics, are
derived from the aroma of the brewed coffee.
BODY is the feeling that the coffee has in your mouth. It's the heaviness,
thickness, or richness that is perceived on the tongue. A good example of body
would be that of the feeling of whole milk in your mouth, as compared to
water. Your perception of the body of a coffee is related to the extraction from
the ground beans during brewing. Typically, Indonesian coffees will possess
greater body than South and Central American coffees. If you are unsure of
the level of body when comparing several coffees, try adding an equal
amount of milk to each. Coffees with a heavier body will maintain more of
their flavor when diluted.
Coffee flavor is the overall perception by your taste buds and palate of the
coffee in your mouth. Acidity, aroma, and body are the three components of
coffee flavor.
Professional coffee graders (cuppers) try to discern whether the acidity,
aroma and body of the coffee is pleasant or unpleasant. Here are the criteria
of the three components.
ACIDITY is a desirable characteristic in coffee. It is the sensation of dryness
that the coffee produces under the edges of your tongue and on the back of
your palate. The role acidity plays in coffee is similar to it's role in the flavor
of wine. It provides a sharp, bright, vibrant quality. Without sufficient acidity,
the coffee will tend to taste flat. Acidity should not be confused with sourness.
AROMA. Without our sense of smell, our only taste sensations would be:
sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern
on our palates. Subtle nuances, such as "floral" or "winy" characteristics, are
derived from the aroma of the brewed coffee.
BODY is the feeling that the coffee has in your mouth. It's the heaviness,
thickness, or richness that is perceived on the tongue. A good example of body
would be that of the feeling of whole milk in your mouth, as compared to
water. Your perception of the body of a coffee is related to the extraction from
the ground beans during brewing. Typically, Indonesian coffees will possess
greater body than South and Central American coffees. If you are unsure of
the level of body when comparing several coffees, try adding an equal
amount of milk to each. Coffees with a heavier body will maintain more of
their flavor when diluted.
Coffee Drying Table
