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Coffee Friends know that the tastiest coffee is prepared using freshly ground coffee beans. This is why, if you want to enjoy great coffee at home, we suggest buying coffee beans and grinding them separately for each cup of coffee. Coffee beans in the “Coffee Friend” assortment represent carefully selected flavours that can pleasantly surprise even the pickiest coffee connoisseurs.
Nowadays, the coffee market is dominated by two main — and, to be fair, the most popular — coffee varieties: arabica and robusta. These varieties differ not only in shape, but also in the amount of caffeine and flavour characteristics. Let’s discuss these differences in more detail.
These coffee beans are characterised by an oblong shape and a curved groove in the middle. The flavour of arabica beans is milder than that of robusta: it is dominated by fruitiness, sweetness, a hint of acidity can also be felt. Coffee made from these beans has less caffeine. Besides, arabica coffee beans are recommended for the preparation of filter coffee.
More than one coffee consisting of 100% arabica coffee beans can be found in our assortment. These include the “Caprisette Professional” coffee produced by “Coffee Friend”, the “Charles Liégeois” coffee, the “Parallel” coffee series, as well as all of the specialty coffee products – “Ethiopia Burtukaana”, “Guatemala La Hermosa”, “Kenya Kariru”…
The groove found in the middle of these coffee beans is straight, while the flavour of such coffee is much more intense than the taste of arabica. Coffee made from these beans has twice as much caffeine and its taste can have a hint of grain. To tell you the truth, you won’t find 100% robusta in our assortment. These coffee beans are encountered more frequently in blends, together with arabica, hence creating a balance of flavours that is suited perfectly for milk-based coffee drinks.
Robusta and arabica coffee blends in our assortment: “Belgique” and “Fragrante” coffee beans of our clients’ favourite “Caprisette” coffee series, created by “Coffee Friend”.
In the assortment of coffee beans picked out by “Coffee Friend”, you’ll find not only arabica and robusta blends or 100% arabica, but also a wide variety of carefully selected specialty coffee brands. However, before revealing what products you can find on our ever-expanding specialty coffee shelf, we’re going to tell you what specialty coffee really is and why it is called like that. This name is given to coffee beans that have a certificate issued by the Specialty Coffee Association (SCA). This document is received by coffee farmers who ensure cultivation, harvesting and processing of coffee beans that are all of the highest quality. The result of their efforts is perfectly balanced flavours and aromas. Such coffee beans are always properly-shaped, dry and fragrant. The category of specialty coffee includes only those products that score more than 80 evaluation points in total. For example, the “Ethiopia Burtukaana” coffee beans found in our assortment scored 88 points, while “Kenya Kariru” scored 87,5 points.
Some of these specialty coffee beans are exceptional. They grow only in a particular region and are characterised by a modest harvest and flavour that cannot be confused with anything else. The supply of such coffee is extremely small, yet the demand is huge. This applies to the Jamaican “Blue Mountain” coffee, which grows only in the Jamaican Blue Mountain region, no lower than at 910 metres above sea level. Due to unique climate conditions and exceptional soil, these coffee beans have a singular taste and aroma, which make it a favourite among coffee connoisseurs.
These are the Kopi Luwak coffee beans. This coffee variety originates from Indonesia and is famous for its unique origin story. The Kopi Luwak coffee beans are collected from the faeces of palm civets. Afterwards, they are thoroughly cleaned, washed and processed using traditional coffee processing methods. Even though such coffee processing is highly unusual, it gives the drink a singular flavour. Due to the natural fermentation in the gastrointestinal tract of a civet, coffee loses its bitterness and its taste becomes exceptionally rich. Notes of soil, wild jungle, nuts and chocolate can be felt in the aroma of Kopi Luwak. This limited edition, particularly rare coffee variety is one of the most expensive products found in our assortment. Attempts to counterfeit this coffee are pretty frequent. The real Kopi Luwak coffee always has certificates that authenticate its origin.
It is said that the best conditions for coffee cultivation are found along the equator, so the number of countries with coffee plantations is extremely limited. This part of the world is known as “the coffee belt”. Nevertheless, local coffee farmers always consider the properties of soil and climate, and choose plant species that give the largest yield. You might be surprised by this, but there are as many as 150 arabica coffee varieties in the world, while robusta varieties amount to around 50. This is why coffee grown in each separate region has different flavours and aromas. Here are a few examples of different coffee beans cultivated in separate parts of the world:
Coffee beans cultivated in this region are characterised by subtle, fruity acidity. The taste of coffee grown in Guatemala contains the acidity of apples, while coffee grown in Mexico reveals a more distinct cherry acidity. In the flavour of coffee cultivated in Central America, you can also detect the sweetness of brown sugar, as well as delicate notes of chocolate or baked goods. This coffee has one of the most balanced aromas in the whole world.
Those who want to try coffee grown in Central America and experience the difference for themselves should look for these names in our assortment: Caprisette “Belgique”, Mokito “Bianco”, “Parallel 36”, “Guatemala La Hermosa”, “El Salvador Santa Petrona”, “Nicaragua Maragogype”.
Coffee beans grown in South America are special because of their sweet acidity and a distinct taste of caramel. Hints of nuts can also be detected in their flavour. These coffee tasting notes are particularly valued by the connoisseurs of the coffee world. After all, it is no accident that coffee beans grown in Brazil are considered to represent the standard of classic coffee taste.
Those who want to try coffee grown in South American plantations should look for these names in our assortment: Charles Liégeois “Magnifico”, Goat Story “Colombia La Marianela”, Café Natura “Espresso”, Redbeans “Gold Label Organic”.
Coffee beans grown in Africa are fruitier, so their flavour reveals a more distinct acidity than that which can be found in American coffee. Coffee grown in this region is characterised by a rich aroma of sweet berries or citrus fruit, as well as flowers. These aromas depend on the method of coffee processing. Ethiopia in particular is renowned not only for the variety of its coffee trees, but also for its numerous coffee processing methods. We’ll talk more about this later on.
Those who want to sip coffee grown and processed in Africa right at home should look for these names in our assortment: “Parallel 12”, “DR Congo Kivu”, “Ethiopia Yirgacheffe”, “Ethiopia Shakisso”, “Ethiopia Burtukaana”, Charles Liégeois “Kivu”.
It is said that coffee grown in Asia is “the heaviest”. This coffee is dark, distinguished by long-lasting aftertaste. Notes of dark chocolate and various spices prevail in its flavour, while those who have well-trained taste buds can even feel subtle aromas of soil and wood. To those who want to know the coffee of this region better, Coffee Friends recommend choosing beans grown in the Sumatra region. These coffee beans are processed in a special way, so the prepared drink reveals distinct hints of sugar, cinnamon and caramel.
Those who want to experience the flavour of true Asian coffee should look for these names in our assortment: “Parallel 17”, “Indonesia Kopi Luwak”, “Papua New Guinea Sigri”, “Indonesia Sumatra”, Charles Liégeois “Venezia Corsato”.
We’ve already mentioned that bean processing methods have a huge impact on the flavour of coffee. The two main coffee processing methods are natural processing and wet processing. Below, you can read more about the differences of these methods and features of taste and aroma revealed in processed coffee.
When coffee is processed using the natural method, the berry surrounding the coffee bean is dried before extracting the bean. Coffee processed in this way retains more sugar, so it is sweeter and its “body” is thicker.
When coffee is processed using the wet method, the berry is stripped off the coffee bean in the 12 hours after its plucking. Afterwards, it is placed in a water tank. Coffee processed in this way has a “clean” taste, so it is easier to identify the main tasting notes. Wet-processed coffee is usually fruitier and there’s more acidity in its taste.
Coffee Friends want to remind you that when choosing coffee, it’s important to know that the roast level of coffee beans has a huge impact on their taste. This component of bean processing can help reveal various flavours, balance them or… ruin them completely. Below, you can read more about which flavours are unveiled by different roast levels and how coffee differs depending on its roast:
This is an extremely light roast, which helps to accentuate the natural coffee taste. Light-roasted coffee unveils the flavours that come from nature, so its taste is fruitier than that of other, darker-roasted drinks.
These light-roasted coffee beans can be found in our assortment: Goat Story “Colombia La Marianela” and “Kosta Rika Las Lajas Alma Nera”.
This roast level is used most frequently when producing coffee blends, but it is also encountered in specialty coffee beans. Medium-roasted coffee has a sweeter taste, so both lovers of black coffee and drinkers of dessert milk-based beverages like it.
These medium-roasted coffee beans can be found in our assortment: “Parallel 36”, “Mokito “Bianco”, “Parallel 12”, “Parallel 17”, Charles Liégeois “Mano Mano”, as well as pretty much all specialty coffee.
These coffee beans have been heavily roasted and are distinguished by their rich, dark colour and a slight shimmer. Be careful not to confuse them with oily and over-roasted beans. A thin layer of caramel coats the outside of a dark-roasted coffee bean, while over-roasted beans become oily and acquire a bitter smell, which is incompatible with high-quality roasting. Dark-roasted beans are characterised by a rich, chocolatey bitterness, so they’re frequently used in Italian or French coffee blends.
These coffee beans in our assortment have been dark-roasted: , “DR Congo Kivu”, Charles Liégeois “Mano Mano Puissant”.
Coffee Friends always recommend choosing coffee beans rather than pre-ground coffee for your homemade drinks. This is not often emphasised, but pre-ground coffee expires more quickly, while a faster oxidation process causes it to lose its aroma and flavour within a shorter period of time. This is why we always say that the best coffee is coffee that has been ground freshly and separately for each cup. Automatic coffee machines use the same principle, so those who want to enjoy high-quality and delicious coffee right at home should do the exact same. You should ground your chosen coffee beans with the help of a special electric grinder or a manual coffee mill. Freshly ground coffee always has a richer scent, so your home will be filled with a pleasant aroma of freshly ground coffee.
Has all of the information about coffee beans still left you undecided? Here are some of the beans that our clients have already fallen in love with:
“Caprisette Fragrante”; “Caprisette “Belgique” ; Charles Liégeois “Magnifico” “Indonesia Sumatra”; “Nicaragua Maragogype” .
Discover a myriad of coffee flavours and enjoy them daily right at home.
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