Coffee types

Coffee is the common name for the seeds from the shrubs of the Coffea genus of the Rubiaceae family. Among more than a dozen known species of the Coffea genus, only two are economically important, due to their extensive cultivation. They are  Coffea Arabica, commonly known as  Arabica, and  Coffea Canéphora, commonly known as  Robusta. There is a third species,  Coffea Libérica, known as Liberian coffee, whose cultivation is marginal compared to the previous two. Coffea Arabica accounts for two-thirds of world production.

ARABICA AND ROBUSTA

The beans of the two most common species, Arabica and Robusta, look similar to the naked eye when roasted, but in reality, there are many differences between them. The Arabica, genetically, has 44 chromosomes against 22 of the robusta. Arabica reaches 6 to 8 meters when grown freely, while Robusta tends to be taller, 8 to 10 meters.

The Robusta plant is more resistant to attacks by parasites, diseases, and heat (hence its name) The Arabica plant is particularly sensitive to a disease called rust  ( Hemileia vastatrix ), especially when planted on low-lying land. This is one of the reasons for locating Arabica plantations generally at an altitude of 900 to 1,800 meters.

But the big difference between the two species is in the green grain. The Arabica bean is more flattened and elongated, its green color is more intense, and sometimes it shows blue nuances. It also has a sinuous central groove. The Robusta grain, on the other hand, is more convex and convex, with a rectilinear central groove, and its color is pale green with shades of brown or gray.

From a chemical point of view, the Arabica bean contains 1.1 to 1.7% caffeine, while the Robusta contains 2 to 4.5%. And the flavor in the cup in the two species is not the same either: the Arabica is sweeter and more aromatic and significantly less bitter and astringent than that experienced with the Robusta. The drink obtained from the latter is stronger and more bitter.

Coffee from the Arabica species is considered far superior to that obtained from Robusta.

CLASSIFICATION BY ITS BENEFIT PROCESS

Due to their process, coffees (whether Arabica or Robusta) can be divided into washed and natural. Washed Coffees are those that received the wet and dry processing process. With this process, high-altitude Arabicas washed premiums, washed and destaining are classified, depending on their harvest height, as well as washed Robustas.

Natural  Coffees are those that were left to dry together with the pulp and then received the dry benefit. From here they can be classified into Natural type A and B for Arabicas, and Natural Robusta.

Washed coffees are estimated at a higher value than natural ones in world markets since they develop the best coffee properties. Natural coffees, having been left in the sun together with the pulp, are impregnated with the starches it contains, and its flavor is more honeyed, losing acidity.

CLASSIFICATION BY HEIGHT OR REGION

Strictly Height: Grains grown at altitudes greater than 1,200 meters above sea level (masl)

Height: It is grown at heights from 900 to 1,200 meters above sea level

Washing Premium: From 600 to 900 meters above sea level

Robust: 0 to 700 masl

In general, beans are grown at higher altitudes develop more pronounced acidity and body.

VARIETIES CULTIVATED IN MEXICO

In Mexico, coffee of the Arabica species is mainly grown, and to a lesser extent Robusta, which is directed almost exclusively to the soluble coffee sector.

Currently, there are about 120 varieties of Arabica coffee, but we can highlight the following as the most important:

CRIOLLO: Also known as Typica. Descendant of the original variety from Africa, it is the one that best adapted to the Mexican terrain, and fortunately, it is one of the best varieties. A tall coffee tree gives an excellent flavor to the cup. Low production, not very resistant to strong winds, its best environment being harvested under shade.

BOURBÓN: Tall coffee tree, from the island of Reunion, formerly called Bourbon. Very appreciated variety for being more resistant to winds, adaptable to any height, and has higher production than the Criolla. Its strongest production comes from Chiapas, which brought it from Guatemala.

CATURRA: Low-growing coffee tree, originally from Brazil, probably obtained by the mutation that occurred in Bourbon plants. It offers good yields under management and in suitable agroecological conditions. Pleasant flavor, of a slightly lower quality than the Criolla.

CATIMOR: Crossing of Caturra with the hybrid of Timor, short and resistant to coffee rust. Higher performance and more productivity.

MARAGOGIPE: Tall coffee tree with large, almost elephant-shaped grains. Mutation of the Typica or Criolla grain. Low production and irregular, very sensitive to drought.

MUNDO NOVO: Tall tree, very vigorous and productive, originally from Brazil. It results from a natural cross between Bourbon and Typica Sumatra.

ROBUSTA: Coffea Canéphora coffee tree produces coffee with a strong flavor due to its higher caffeine content.