When is coffee at its peak?

Coffee beans start to lose their freshness almost immediately after roasting. The peak flavor of coffee beans is usually within the first two weeks after roasting, but they can still make a good cup of coffee for up to a month after roasting. After a month, the beans start to lose their flavor rapidly, and by two months post-roasting, the coffee will taste stale.

The main reasons coffee beans lose their flavor over time are oxidation, moisture, light, and heat. Coffee beans contain oils that are susceptible to oxidation, and once the beans are roasted, these oils begin to oxidize, leading to a loss of flavor. Moisture, light, and heat can also speed up the oxidation process, so it's important to store coffee beans in an airtight container and keep them in a cool, dark place.

The National Coffee Association USA recommends storing coffee beans in an opaque, airtight container at room temperature, and also suggests buying coffee beans in small quantities to ensure freshness.

Another factor that affects the drinkability of coffee is the grind size. Coffee should be ground just before brewing to maintain its flavor. Once coffee is ground, the surface area increases, and it becomes more susceptible to oxidation and loss of flavor.

Where is Coffee Grown?

Latin and Central America: Nations such as Brazil, Colombia, Costa Rica, and Guatemala are major players. Brazilian coffee farms, in particular, sprawl over vast lands, contributing significantly to its title as the world’s largest coffee producer.

Africa: The birthplace of coffee, Ethiopia, is here, along with other coffee-growing nations like Kenya, Uganda, and Tanzania. African beans are known for their distinctive fruity and wine-like flavors.

Asia: Vietnam, a heavy hitter in the coffee arena, mainly produces robusta beans. Other Asian countries like Indonesia, with its famed Sumatran beans, and India's Malabar region also contribute to the global coffee palette.

Altitudes:
Elevation profoundly influences the coffee bean's flavor profile. Typically:

  • Low Altitude (0-900 meters): Beans grown at this elevation, such as some in Brazil, tend to have a milder flavor.
  • Medium Altitude (900-1,200 meters): Beans from places like Honduras and Zimbabwe grow here, producing a balanced acidity and body.
  • High Altitude (1,200-1,800 meters+): Countries like Ethiopia and Colombia have regions in this range. Coffee from these elevations often boasts a bright acidity, crisp taste, and complex flavor profiles.

Soil Types:
For a plant that gives us such a rich taste, it's no surprise that coffee thrives in rich soil. Volcanic soils, like those in Costa Rica or parts of Kenya, are particularly beneficial for coffee, packed with minerals and excellent drainage properties. Well-draining loamy and clayey soils are also favorable for coffee cultivation.

What varieties of Coffee Bean are there?

Coffee is primarily distinguished by two main species: Arabica and Robusta. However, within these species, several varietals and cultivars have been developed. Here's a breakdown of the different types of coffee beans and the regions they're predominantly grown in:

Arabica (Coffea arabica): Recognized for its smooth, mild flavor and aromatic
qualities. It's more vulnerable to pests and requires cooler subtropical
climates with rich soil.

  • Typica: Found in Latin America, parts of East Africa, and some parts of
    Asia.
  • Bourbon: Originally from Yemen/Island of Bourbon, it's now grown in Latin
    America and parts of Africa.
  • Geisha/Gesha: Originated in Ethiopia and popularly grown in Panama.
  • SL28 & SL34: Predominantly grown in Kenya.
  • Caturra: A mutation of Bourbon, commonly grown in Colombia and Brazil.
  • Pacas: Found in El Salvador, it's a mutation of Bourbon.
  • Mundo Novo: A natural hybrid of Typica and Bourbon, mainly grown in Brazil
    and parts of Colombia.
  • Catuai: Hybrid of Mundo Novo and Caturra, popular in Brazil and Latin
    America.
  • Maragogipe: Mutation of Typica, grown in parts of Latin America.

Robusta (Coffea canephora): Has a stronger, more bitter flavor than Arabica. It
thrives in hotter climates and is more disease-resistant.

Robusta: Major producers include Vietnam, Indonesia (primarily in the island
of Sumatra), parts of West Africa, and Brazil.

Liberica (Coffea liberica): Not as commonly known, this bean has a unique profile
with a somewhat smoky or woody taste.

Grown predominantly in West Africa, the
Philippines, and some parts of Indonesia.

Excelsa (a subspecies of Liberica): Often used to provide a tart, fruity profile in
blends.

Primarily grown in Southeast Asia.

It's important to note that while certain varietals
originated in or are associated with specific regions, the global nature of agriculture
means that many of these beans are now grown in various parts of the world
outside of their origin. However, the regions mentioned above are where these
beans have either historically been cultivated or are predominantly grown
today.