What are the different varieties of coffee?

And if you leave to discover the different variety of coffee ? Each cup brings with it its own story, from the origins of the coffee to the tasting. All it takes is a sip and a pinch of imagination to start the journey. That of a coffee bean born somewhere in the middle Ethiopia and Costa Rica, between the fog of the highlands and the heat of the tropical lowlands.
But behind this aroma, what is the true variety of coffee we taste? Arabica, robusta… these names resonate like promises of tasteand they are not unknown to you. But do you really know them? Today Cafés Méo invites you to retrace the flavoursfind out where species come from, what varieties exist and how nature writes into each taxes a different note.

Species, varieties, coffee plants: the origins of the unique taste of coffee

Pay attention to so as not to confuse variety and type of coffee. The taste, sweetness, acidity or potency of your expressed they depend above all on the species and variety of the coffee plant.

The main families of the Coffea genus

The coffee belongs to the botanical genus Coffeea vast family that brings together almost 130 species recorded in tropical regions of the world. Still,

most of these species produce inedible fruit, only a few produce edible cereals.

Among the best known, the Coffea arabica and the Coffea caneforamore commonly called robusta, they dominate the market. Other species, rarer or wild, are often not commercially exploited due to their low yield or excessive bitterness.

Species or varieties: the essential nuance

In the world of coffee, the species designates the great botanical family of a caféier (Coffea arabica, Coffea canephora, Coffea liberica, etc.).

THE variety is a subcategory of this species. Like an accent, a variation, a nuance. Bourbon, Typica, Mundo Novo or even Caturra are all varieties of arabicaeach with its own particularities of culture and taste.

This distinction is crucial: the variety directly influences the flavor,

the consistency in the mouth and its caffeine content. She is the one who gives her coffee nuancesfrom the softest to the most full-bodied.

The four main edible species: arabica, robusta, liberica and excelsa

the‘arabicaTHE robustTHE liberaca and theexcellent they are the only ones species of coffee plants actually grown for consumption.

Coffea arabica: the nobility of taste

Born in the highlands from EthiopiaArabica coffee beans are considered the jewel of coffee. They grow at altitudes between 800 and 2,000 meters, where cool nights and volcanic soils shape the cereals.

Their contents of caffeinebetween 0.8 and 1.4%, makes it a more delicate coffee and more digestible than other species.

In a cup, thearabica It stands out for its mild, slightly aromatic profile acidicsometimes floral, always refined.

Coffea canephora (Robusta): strength and energy

Native to the Congo Basin, the Coffea canefora (robusta) is the other superstar of the coffee world. Its plantations thrive in the warm, flat areas of West Africa.

Its name says it all: robust, it resists diseases better and lasts climatic conditions rougher.

Its caffeine content, two to three times higher than that of Arabica, makes it a more invigorating, full-bodied drink with a bitterness that connoisseurs like. Many roasters, like Cafés Méo, choose to do thisarabica and robusta assembler, to combine roundness and aromatic power.

Coffea liberica: the exotic rarity

Much more confidential, the Coffea liberica finds its origins in Liberia. Its larger and more irregular grains are known for being difficult to work with roastbut they offer a surprising aromatic richness.

In a cup, reveal a perfume floral and woody notes for a taste original that appeals to curious palates.

This species it is today cultivated in a limited way, particularly in Southeast Asia, the Philippines or Malaysia, where it is considered a exceptional producta café with a unique and captivating character.

Coffea excelsa: the little-known aroma

Sometimes considered a subspecies of liberica, the Coffea excelsa remains unknown to the general public. However, it delivers through fruity tastesavory and slightly spicy, which adds aromatic complexity.

Grown primarily in Central Africa and Southeast Asia, Excelsa is less widely produced. More aromatic, this species is often used to enhance the taste notes of premium blendsan original signature in the mug.

The iconic varieties that are shaping the world of coffee

If the species determine the large families of tastesthese are the variety which refine its nuances. Deriving from crossings, natural selections or mutations, they allow coffee to adapt to terroirs and climates around the world with unique flavor profiles.

The jewels of Arabica

• The Typical it is the «mother» variety of Arabica. Balanced and delicate, it offers a cup of great sweetness, with floral aromas.

• Bourbon seduces with its roundness and slightly sweet notes.

• Le Mundo Novonatural cross between Typica and Bourbon, it offers a perfect balance between sweetness and body, very popular in Brazil.

• Similar varieties Caturra, Catuaí or Maragogype they are innovations deriving from biological selections.

The powerful character of Robusta

coffee bully. Perfect in intended blends the espressothey carry body, cream and power.

Ces coffee they also have an economic interest because, being more resistant and productive, they guarantee collected adjust even in difficult weather conditions.

Rare varieties and exceptional coffees

At the top of the taste pyramid we find exceptional coffees :

• The Kopi Luwakoriginally from Indonesia, it is as intriguing as it divides: produced from cereals digested by civet cats, it also raises ethical questions about breeding conditions.

• The Blue Mountain of Jamaica or the Geisha (Panama, Ethiopia) are almost legends. Coffees of true prestige due to their rarity and price. Coffees appreciated by connoisseurs all over the world.

Growing, tasting: the art of recognizing good coffee

Behind every cup hides a competencea subtle alchemy between terroir and the hand of man. It is this combination that gives rise to the richness of the aromas. There is a direct connection between the speciesTHE variety and the final aroma of yours coffee favorite. The contents of caffeine influences the perception of taste : the higher it is, the stronger and longer the coffee will be.

Choose your coffee according to your desires

To be enjoyed coffee is above all a question of pleasure.

• For those looking for a sweet and aromatic cup, Arabica remains the point of reference: elegant, nuanced, sometimes fruity or floral.

• If you like them strong coffees and tonics, turn towards the robustmore intense and rich in caffeine, perfect for a clean tasting espresso.

• Lovers of discoveries unpublished I will appreciate the liberaca or Excelsa, these rare coffees with woody and fruity notes that arouse the curiosity of the palate.

At Cafés Méo we know that good coffee begins above all with the transmission of passion for coffee in all its forms. Respect for products with fresh cereals roastedthrough transparent traceability and artisanal know-how. Find out more about the differences between arabica and robusta by reading our dedicated article.