INDEX

•Origins

•Arabica and Robusta

• Colombian varieties

• Ethiopian varieties

• Interesting facts

• Benefits of coffee

PRODUCTS

Arabica Coffee

The coffee plant is an evergreen shrub, classified under the genus Coffea,

and part of the botanical family Rubiaceae. There are several species of

Coffea, the finest quality being Arabica, which today represents 59% of the

world’s coffee production. Arabica originated in the highlands of Ethiopia

but is found all over the world, including Costa Rica, Guatemala, Colombia,

Brazil, Kenya, Ethiopia,

Sumatra and Sulawesi. It is

sensitive to hot and humid

conditions, and grows at

altitudes of 1.25-1.55 miles. The Coffea arabica, or arabica coffee plant

does not like harsh climates; it likes humidity and cannot handle frost. It

prefers temperatures between 15 °C and 24 °C (59 °F and 75 °F) and likes

to be grown in the shade; and is usually grown at elevations of around

1,900+ feet (600+ meters) above sea level. It likes to be grown on hillsides

and matures at about 7 years of age. The plant grows to about 9-12 meters

in the wild. When grown for commercial use, it can reach about 5 meters

tall, but is usually kept at about 2 meters to help with harvesting.

The flowers are small and white; they smell like jasmine flowers, sweet

and fragrant. Since Coffea grows in tropical and equatorial regions where

it is always spring or summer, it’s not the change of climate, but rather

the beginning of the rainy season that triggers Arabica plants to flower,

fragrant and white. After eight or nine months of flowering comes the

fruit: deep red, shiny and plump like cherries, each containing two

Arabica seeds, or beans. With rain, the fruit flourishes, and a careful

harvesting process begins.

The beans, which are actually seeds, are found inside of the berries that

grow on a shrub-like plant. The berries are harvested when they are

“cherry” or deep-

red/dark-purple. .

Arabica grown at higher altitudes is associated with the emergence of

higher quality characteristics during roasting.

Arabica beans are fairly flat and elongated, with a sinuous groove.

Arabica is also more susceptible to pests and needs very specific

climactic conditions, including soil with low acidity levels, an evenly

distributed amount of regular rainfall and a temperature averaging

around 20 °C. Arabica has about half as much caffeine as robusta. A

natural pesticide, caffeine helps fend off disease and pests, but it also

tastes bitter.

Robusta Coffee

Robusta is a Canephora coffee plant varietal (Coffea canephora

var. robusta), and one of the two main commercially cultivated

coffees along with Arabica (Coffea arabica) and its varietals.

Robusta is the second most popular coffee in the world, making up

40% of the world’s coffee production. It comes second only to

Arabica, from the Coffea arabica plant, which makes up the

remaining 60% or more of coffee production worldwide. Robusta

coffee comes from the Coffea canephora plant. As the name

suggests, it is a sturdier, more robust variety of coffee (compared to

Arabica), and accounts for about 40% of the world’s total coffee

production. Robusta was “discovered” nearly 100 years after arabica, making it younger on the world market. Robusta

plants are grown primarily in Central Africa, East Africa, West

Africa, Southeast Asia, India, and Indonesia. Robusta is also grown

in Brazil, where it is called Conilon.

Robusta is easier to care for and has a greater crop yield than

Arabica, so is cheaper to produce. Roasted Robusta beans produce a

strong, full-bodied coffee with a distinctive, earthy flavor. Robusta

coffee beans contain more caffeine and less sugar than Arabica

beans, and therefore taste stronger and harsher than Arabica. Robusta

beans are usually smaller, thicker and rounder than Arabica beans.

They are also a little darker when raw. The leaves of the Robusta coffee plant are larger

than those of the Arabica plant.

The Robusta coffee plant is a resilient little plant. It can withstand hot temperatures

(30 °C and over) and full sun. It likes to stay hydrated and requires a lot of water to be

happy and healthy. It grows at low altitudes – sea

level to 600 meters, and is resistant to insects and

disease. In the wild it grows to about ten meters tall,

but when grown for commercial use is pruned to a height which makes harvesting easier,

around five meters. Robusta coffee can grow in low altitudes, as well as diverse climatic

conditions. Farmers love to grow it because grows faster, and is more disease and pest

resistant than Arabica coffee.

It's often used in instant coffee, and espresso blends. When brewed using an espresso

machine, Robusta coffees produce a plentiful, thick cream. Hence, in a classic Italian

espresso blend, Robusta is a necessity.

The fruit of the robusta coffee plant turns

deep red as it ripens, and takes around 6 to 8 months to do so. The fruit does

not all ripen at the same time, much like blueberries – there can be ripe and

unripe fruit on the same branch. There are usually two coffee beans (seeds)

inside each “cherry” or ripe berry.

Colombian Varieties

Coffee was first introduced to the country of Colombia in the early

1800s. Today Maragogipe, Caturra, Typica and Bourbon cultivars are

grown. When Colombian coffee is freshly roasted it has a bright acidity,

is heavy in body and is intensely aromatic. Colombia accounts for about

12% of the coffee market (by value) in the world, third in volume after

Vietnam and Brazil. Colombia has just about the perfect geography for

growing coffee, a sensitive crop that needs exactly the right conditions to

thrive. The richness of flavour for which Colombian coffee is celebrated

is mainly down to an excellent climate, perfect soil and just the right

amount of rainfall.

Typica

Typica coffees are a sub-variety of the Arabica family of coffees – a more specific division of what are generally considered

high quality coffee beans. The trees are fairly tall for coffee trees, and produce less coffee than other varietals. Although it is

highly susceptible to coffee leaf rust, Typica is well adapted to the coldest conditions. Typica is one of the most culturally

and genetically important C. arabica coffees in the world, with high quality in Central America.

Bourbon

Coffea Arabica var. Bourbon (or just Bourbon) coffee beans are a sub-species of the Arabica

varietal, which is a fancy way of saying they are a type of high quality Arabica coffee.

Bourbon is one of three primary siblings that also include Arabica Heirloom and Arabica

Typica coffees. Bourbon is a cultivar of Coffea arabica. It is one of the two main cultivars

from which new cultivars are bred, the other being typica. Bourbon grows best at elevations

between 1,100 and 2,000 meters and gives a 20-30% higher yield than Typica, but produces a

similar quality of coffee. Bourbon has a commercially viable level of yield potential and

growth habit but is generally susceptible to disease and pests. Bourbon quality is generally

accepted to be standard to good.

Geisha

Geisha is the most expensive coffee in the world. It is a smooth, fruity, silky, tea-like

coffee. Geisha is the purest coffee that money can buy, and Panama is home to the

magical bean. Geisha coffee is so exclusive and beloved that coffee shops around the

whole world bid just for the chance to serve a brew from the Panama bean that is known

to be the world’s most expensive coffee. Panama is known for Geisha but Colombia is

also rapidly growing their own Geisha. The beans have a pronounced aroma, with

medium to medium-high acidity, a medium body and a fresh, sweet and gently fruity

flavor. The finish is delightfully long, leaving behind beautiful floral and citrus notes.

The intense flavors are due to the high altitude of the growing region, La Herrera, Tolima in central Colombia. The specialty

attributes are due to the high quantity of organic materials in the soils, notably volcanic ashes, and the high mountain

region’s cool temperatures, forcing the beans to retain their sugars.

Sudan Rume

Sudan Rume is an heirloom type of Arabica coffee plant, a legendary coffee variety that

originates on the Boma Plateau of Southern Sudan, near to the Ethiopian border. Sudan Rume

has long been used by plant breeders as a source of ‘quality’ genes.

Caturra

Caturra is distinguished by its bright acidity and low-to-medium body. It has less clarity and

sweetness than its parent, Bourbon. Caturra is developed from two cultivars that originated by

natural mutation of Bourbon Red, originally a tall coffee shrub. It produces a higher yield than Bourbon, due to the plant

being shorter and with less distance between the branches, matures more quickly, and is more disease resistant than the

older, traditional arabica varieties. Genetically, it is very similar to Bourbon, although it produces a poorer cup quality,

mainly due to the variety yielding more. First developed in Brazil, these small trees are found throughout Colombia, Costa

Rica and Nicaragua.

Maragaturra

Maragaturra is a man-made hybrid plant between Caturra and Maragogype. It was first bred

in order to capture the flavor profile of Maragogype with the higher yield and efficiency of

the Caturra Varietal. It has short stature and abundant foliage which makes it resistant to

wind damage. This variety is susceptible to coffee leaf rust and hence demands a high level of maintenance. Its flavor

profile includes tropical fruits and bright acidity. It is cultivated in areas which are 1400 to 1600 meters above sea level.

Ethiopian Varieties

Harrar

Coffee from the Harar area of Ethiopia is commonly referred to as Harar coffee, or simply as

Harar. Ethiopian Harrar coffee is a wild and exotic dry processed (natural) Arabica coffee that

is grown on small farms in the Oromia region (formerly Harrar) in southern Ethiopia at high

elevations of 1,400 to 2,000 meters. The province of Harrar, east of Addis Ababa, is the

country’s capitol. Harar coffee has medium to light acidity, full body, and strong mocha flavor

with blueberry notes. The coffee beans from this type of coffee plant are yellow-green or

golden-green in color and medium in size. It is one of the oldest coffee varietals still used to

make coffee today. Harrar coffee is a grade of 100% Arabica coffee.

Lekempti/Ghimbi

The Ethiopian Ghimbi coffees originate in the western part of Ethiopia and are respected for their

sharp acidity as well as complex, rich tastes and aromas. Ethiopian coffees are designated a name

based on the region in which they are grown. Lekempti derives its name from Lekempte, the

trading town, but the bulk of Lekempti coffee comes from the Gimbi region, thus the coffee gets

both names “Lekempti/Ghimbi” coffee. This coffee is characterized by a fruity flavor and bright

acidity. Beans are processed by both the dry and wet methods. This coffee is renowned for its

exotic palate which distances itself from the usually cherry tones of Ethiopian. Good acidity,

medium body with wild fruity finish.

Yirgacheffe

Ethiopian Yirgacheffes are frequently reviewed and rated as some of the highest quality Arabica

coffees in the world. Their premium reputation also often means they carry a premium price, but

even so, they offer better value for your money than other comparables (such as Hawaiian Kona

and Jamaican Blue Mountain). Yirgacheffe coffee is a wet processing (washed) coffee grown at

elevations from 1,700 to 2,200 meters above sea level, and is the considered the best high grown

coffee in southern Ethiopia, an exotic coffee region known for fine coffees. Yirgacheffe coffee

is generally milder than Ghimbi coffee and also more aromatic and fruity, sometimes exhibiting

a lemony tart twist. A fine Ethiopian Yirgacheffe coffee displays a bright acidity along with

intense, clean tastes and a complexity of floral notes in the aroma, sometimes with a hint of

toasted coconut.

Sidamo

A wet-processed (washed) Ethiopian coffee best known for its rich, full body

(mouthwatering), sweet and complex flavor, low acidity, floral aroma, and a finish that is

bright and soft. A good Sidamo is well-balanced with cupping notes exhibiting berries and

citrus (lemony) with complex acidity. Sidamo green coffees are grown in the Province of

Sidamo in the Ethiopian highlands at elevations from 1,500 up to 2,200 meters above sea

level. Ethiopia’s Sidamo coffees are known for their rich body that is very complex along

with a bright and vibrant aftertaste that are fairly consistent from year to year, making this a staple Ethiopian coffee for any

coffee roaster.

Limu

Limu is a high-quality a vibrant and wet-processed (washed) Ethiopian coffee that exhibits a

mild yet somewhat sharp acidity, exhibiting floral tones and fruit-toned spicy and wine-like

tastes. Limu coffee is grown at elevations ranging from 450 to 1,800 meters in southwest/south

central Ethiopia producing medium-sized coffee beans with a distinctive roundish shape and

green color. Limu is an heirloom coffee coming from the Western Highlands of the Jimma Zone

in the Oromio Region. Regarded as secondary to Sidamo and Yirgacheffe, Limu washed coffee

still has a distinctive wine-like flavour. The Limu bean is flatter than the other washed coffees.

The Ethiopia Limu is an aromatic, sweet and complex coffee. Melon and soft florals dominate

the aroma with a lemon-candy acidity on the first sip. As it cools, the Limu grows sweeter, with

notes of apricot, melon and a smooth milk-chocolate finish. The sweetness and light body make the Limu incredibly

drinkable all day long.

Djimmah

Djimmah Coffee aka Jimma Coffee is grown in the Illubabor and Kaffa regions of Ethiopia at

elevations from 1,300 to 1,800 meters above sea level within the biggest catchment area in

Ethiopia, an area that produces and exports about 60,000 tons of coffee each year. Djimma

coffee is said to have gotten its name from the Ethiopian region of Kaffa. Like other coffees

from this region, the beans produce a rather heavy-bodied cup with a wine-like aftertaste.

Djimma is one of Ethiopia's five major coffee-growing regions. Coffee here is cultivated at

high altitudes under cover of forest shade which offers growers more topsoil protection and enriched soil, as well as higher

quality, denser beans. To dry, beans are laid out beneath the hot sun. In general, expect a good body and a wine-like, gamey

taste.

Teppi/Bebeka

Teppi and Bebeka coffees are similar and are often used in blends. Both Teppi (Tepi)

And Bebeka coffees have a low to medium acidity, and are well rounded with a smooth

aftertaste. Mostly used in blends, these coffees have a good balanced cup and enhance

the wild characteristic of Ethiopian coffees. The beans are flat and large in size, as they

are lowland crops. These coffees are grown in south western part of the country, in low

lands in comparison to other Ethiopian coffees. The production from Teppi/bebeka is

less well-known on the world market than other Ethiopian coffees. With a limited

production, these coffees still offer opportunities for those looking for a well-balanced

cup, with a distinct 'wild' Ethiopian flavour.

Illubabor

Illubabor 1974 is a research variety washed with a mechanical demucilager, soaked for

24-36 hours and then shade-dried to 30 percent moisture content. It is then transferred to

a raised African bed for further drying before it is bagged and stored for export.

Illubabor coffee is balanced, with juicy stone fruit notes, honeyed sweetness, body,

floral and spice accents, all tied together by integrated citrus-like acidity. It is a fantastic

dual-use Ethiopia brew/espresso.

Bale

Bale coffee is mild, sweet, fruity acidity with medium-light body and

cinnamon-chocolate tinged aromas and flavors. Ethiopia gave the world

Coffea Arabica, the most commonly consumed species of coffee

globally. Today, wild varieties of Coffea Arabica continue to grow under

the shade of Bale’s forest canopy. These heirloom coffee varieties have

the potential to command high prices on the global specialty coffee

market. This splendid coffee comes from the natural and wild forest of

the Bale Mountains situated in the southeast of Ethiopia. The result is a

truly unique coffee originating from the characteristically long and fat

beans that transform into a dense and creamy espresso.

Kembata

Kembata coffee comes come from the Durame Village of

Kembata, Ethiopia. It has a wild fruit flavor and a heavy

chocolate body. Kembata has a balanced acidity and body.

These beans, grown 2,101 meters above sea level, are milled

using a 36-48 hour fermentation process and then dried under

the African sun on raised beds for 15-21 days.

INTERESTING FACTS ABOUT COFFEE

1. Coffee is the world’s 2nd largest traded commodity. Crude oil is first. Yes, it is not a

typo. Coffee is consumed in great quantities, making it the most beloved beverage

after water, worth is over $100 billion worldwide.

2. Italian “expresso” means to be “expressed” or “forced out”. Espresso is made by

forcing very hot water, under high pressure through finely ground, compacted coffee.

3. Beethoven was such an ardent coffee lover that he’d count 60 beans per cup before

making his brew.

4. The most expensive coffee is made by cat poop. “Kopi Luwak” is the most expensive

coffee in the world. It comes from Indonesia and is made from beans digested from

the Asian Palm Civet. In other words, it comes from cat poop. It sells for €350 and up

per kilo.

5. Coffee beans are technically seeds. They're the pits of the cherry-like berries found

on the flowering shrubs, but we call them "beans" because of the resemblance to

legumes.

6. You can eat coffee cherries as a food. Early on, people mixed coffee berries with fat

to create an energy-rich snack ball, according to PBS. They would also ferment the

pulp to make a wine-like drink.

7. According to Harvard Health Publishing, coffee drinkers tend to live longer.

8. The word "coffee" comes from the Arabic word for "wine." Qahwah later became

kahveh in Turkish, and then koffie in Dutch, which is where we get the English word

coffee.

9. The “cappuccino” was named after Capuchin friars because its color resembles the

Capuchin robe.

10. It is believed that the caffeine effect of coffee beans was discovered by a goat

herder, who noticed that his goats became extremely energetic after eating certain

berries.

11. Globally, people consume about 2.25 billion cups of coffee every day.

12. Studies have shown that drinking coffee may lower your risk of depression.

BENEFITS OF COFFEE

1. Coffee improves Energy Levels and Make You Smarter.

2. Coffee helps you Burn Fat.

3. May Lower Your Risk of Type 2 Diabetes.

4. May Protect You From Alzheimer's disease and Dementia.

5. May Lower Your Risk of Parkinson's.

6. Doesn’t Cause Heart Disease and May Lower Stroke Risk.

7. Coffee consumption lowers the risk of liver cancer by about 40%.

8. Coffee brightens your mood, helps fight depression.

9. Contains Essential Nutrients. A single cup of coffee contains: Riboflavin (vitamin

B2): 11% of the Reference Daily Intake (RDI). Pantothenic acid (vitamin B5): 6%

of the RDI. Manganese and potassium: 3% of the RDI. Magnesium and niacin

(vitamin B3): 2% of the RDI.

10. May Lower Your Risk of Type 2 Diabetes.