Introduction to Different Types of Coffee and Artisanal Blends

Introduction to Different Types of Coffee and Artisanal Blends

Are you ready to explore the exciting world of artisanal coffee blends? You’ve come to the right place! Here, we will provide an introduction to different types of coffee beans and artisanal blends. It can be intimidating to start exploring the complex and diverse world of coffee, but understanding the basics of coffee beans and blends can help you create your perfect cup of Joe.

There are two main types of coffee beans: Arabica and Robusta. Arabica beans are generally milder and smoother, while Robusta beans have a bolder flavor and higher caffeine content. Within the Arabica family, there are four main varieties: Colombian, Ethiopian Yirgacheffe, Sumatran Mandheling, and Java. All of these beans have unique flavors, textures, and aromas.

The Ethiopian Yirgacheffe bean is thought to be the oldest type of Arabica coffee bean in existence, and it has a distinctive earthy flavor with floral notes. Sumatran Mandheling is known for its bold taste and smoky notes, while Java beans are strong and intense. Lastly, Colombian beans are the most popular type of coffee, and they have a rich and smooth taste.

Each type of coffee bean has its own properties and characteristics which can be used to create the ultimate artisanal blend. Roasteries around the world source coffee beans from different countries, each offering different flavors and aromas. Beyond the origin country, the roast type will also affect the complexity, balance, and flavor of the coffee.

Ultimately, everyone’s perfect cup of coffee will be different. However, by understanding the basics of different types of coffee beans, you can easily create a delicious custom blend that will give you the perfect pick-me-up.

Explaining Arabica vs. Robusta Coffee Beans

When it comes to coffee, there are two main types of beans: Arabica and Robusta. Both have unique characteristics that give them their own flavor profile, and they’re used differently in different blends.

Arabica beans have a sweeter, smoother flavor than Robusta beans. They also contain more sugar, giving them a richer taste. Arabica is the most popular variety of coffee, grown in tropical climates like Latin America, Africa, and Indonesia. It typically has a lower caffeine content than Robusta, making it perfect for those who prefer a mellower cup of coffee.

Robusta beans, on the other hand, offer a bolder flavor with higher caffeine content. They’re usually grown in areas with a warm climate and high humidity, like Africa, South America, and Southeast Asia. While they can be overpowering when enjoyed on their own, they add a great kick to artisanal blends that need a little extra something.

Both Arabica and Robusta beans can be roasted in different ways. Light roasts are best suited for Arabica beans, which will bring out the sweetness and acidity in the beans. Robusta beans, however, should be roasted a bit darker to get the most out of them. This produces an intense, bitter flavor that can be the perfect complement to a flavorful artisanal blend.

Describing the Four Different Varieties of Arabica Beans

Arabica beans are one of the most desired types of coffee in the world today. This variety of coffee is known for its deliciously complex flavor, smooth texture and pleasant aroma. Arabica beans are primarily grown in many parts of Central and South America, as well as parts of East Africa and India.

There are four main varieties of Arabica beans: Bourbon, Typica, Caturra, and Catimor. Each variety features subtle differences in flavor, texture, and aroma, and all contribute to the unique characteristics of artisanal blends.


The oldest variety of Arabica beans, Bourbon was initially discovered on the island of Reunion (formerly called Île Bourbon). The flavor is described as sweet and nutty, often with notes of chocolate and caramel. It's also known for its creamy body and low acidity.


Typica beans are direct descendants of Bourbon, and share many of the same flavor notes. They tend to be more acidic than Bourbon, which makes them great for making lighter roasts or espresso.


Caturra was first discovered in Brazil in the early 1900s, and is a natural mutation of Typica. This bean variety tends to be smaller and slightly sweeter than Typica, while still maintaining a pleasant acidity and great flavor. It's also known to have a clean finish and good body.


Catimor is the newest of the four Arabica bean varieties, and is a hybrid of Arabica and Robusta beans. It has a strong flavor and higher caffeine content than other Arabica beans, making it great for espresso and dark roasts. Catimor also has a distinct nutty note and smooth finish.

Origin Story of the Ethiopian Yirgacheffe Coffee Bean

Ethiopia is home to one of the most popular coffee beans: Yirgacheffe. This captivating bean has a unique story and origin. This bean has become a staple in many artisanal blends because of its distinctive flavor.

The Yirgacheffe coffee bean was first discovered in the 1800s when traders brought it from the Kaffa region of Ethiopia. It was found to be a superior tasting bean that was unlike any other. As its popularity grew, traders began transporting it to other parts of the world.

The beans thrive in the tropical climate of Ethiopia. They are hand-picked, dried, and sorted several times to ensure only the best beans make it into each batch. This process is what helps give them such an intense flavor.

Yirgacheffe coffees are known for being smooth and light, with fruit-like aromas and citrus notes. The flavor can also have a hint of delicate berry or a sweet floral taste. The bean adds a delicate sweetness to any blend, making it a popular choice among coffee connoisseurs.

Yirgacheffe coffee beans are sourced from local farmers in Ethiopia. They are grown using traditional practices and harvested, dried, and processed by hand. This attention to detail and care ensures the highest quality of beans are used in artisanal blends.

The unique flavor of Yirgacheffe coffee beans is why they are so popular around the world. They bring complexity to any blend and add something special. Whether you prefer a light, fruity flavor or a bold, sweet taste, these beans will make any cup of coffee stand out.

Sumatran Mandheling Coffee – Its Origins and Distinctive Taste

If you are looking for a rich, robust flavor with heavy body and blackberry notes, then Sumatran Mandheling coffee beans should be your go-to. This variety of coffee beans is cultivated in the Indonesian island of Sumatra and has been a staple in many households over the years. Here’s what you need to know about this amazing brew.

Mandheling beans have an earthy aroma and taste with undertones of dark chocolate, spices, and fruit. Sumatran farmers use a unique method of harvesting, called wet-hulling, to get those rich flavors. The beans are dried on the tree before being processed as soon as they are plucked. This gives them a much more intense flavor than traditional coffee beans.

Another unique aspect of Sumatran Mandheling beans is their origin. As mentioned earlier, the beans are primarily grown in Sumatra. Small farms throughout the island cultivate the beans using ancient methods passed down from generation to generation. Even today, the coffees produced around this region are highly sought after for their distinct taste.

Because of their unique flavor, Sumatran Mandheling beans can be used to create some unique and delicious blends. Those who are into specialty coffees will appreciate the depth and complexity of this bean. From light to medium roast, these beans make for an excellent cup of joe.

While Sumatran Mandheling coffees can stand alone, they also blend very well. Roasters who are looking for a bold kick or a spicy zing can rely on the beans to deliver. Whether you’re creating your own blend or going with something pre-made, this bean is sure to spice up any recipe.

Exploring the Bold Taste of Java Coffee Beans

Java coffee beans are part of the Arabica family and are renowned for their bold taste. These beans come from the Indonesian island of Java, which is quite close to Sumatra. Java coffee has a unique taste that is defined by the combination of volcanic soil, tropical climate and high altitude.

Java coffee beans were initially cultivated in the 1800s and later brought over to the European continent. Because of the beans’ rich flavor and strong aroma, it quickly became a popular beverage among locals. Today, it is still highly regarded for its bold taste and is used to create artisanal blends.

Java coffee beans have a natural and sweet flavor with notes of chocolate, honey, and caramel. When brewed, they produce an intense aroma and a strong, lasting finish.

Java coffee beans are typically roasted dark, bringing out its sharp flavor notes and giving it a more robust taste. This coffee is best enjoyed in short espresso drinks because of its intense flavor.

Java coffee beans are also very versatile and can be used to make a variety of drinks. It can be used to make a classic pour-over coffee, cold brew, latte or cappuccino. It can also be used as a base for blended drinks such as frappe or mocha coffee.

In terms of sourcing, Java coffee beans are predominantly sourced from Indonesia. However, there are other providers from countries such as Brazil, Guatemala, Mexico and Colombia.

If you’re looking for something bold but not too overwhelming, Java coffee beans could be a great option. They offer a unique flavor that will elevate your morning cup of joe – no matter how you like to prepare it.

The Storied History of Guatemalan Central Highlands Coffee Beans

The Central Highlands of Guatemala is a beautiful region and is home to some of the most exquisite coffee beans in the world. This area has been producing coffee beans since the late 1700s, and over time, their perfected roasting process has made them a hugely popular choice for artisanal blends.