there are two basic varieties of coffee, Arabica and Robusta. Arabica is mild, tastier and contains less caffeine, what makes it more appreciated. Robusta has higher acidity, higher levels of caffeine and it is more bitter. You can buy different strains of Arabica coffee online, and some of the most appreciated ones are described in this article.
You have probably heard of Blue Mountain. This strain is grown on Hawaii and Kona, but the most appreciated one comes from Jamaica. Certified Jamaica Blue Mountain coffees are frown only on altitudes from 3000 to 5500 feet, and all other ones are considered as lower quality ones. This strain has complex, sweet and pleasant aroma and taste, and it is especially creamy and smooth, with full body and nice aftertaste.
Kenya AA is made from especially large beans, and that's why it was named AA. It grows on high plateaus of Kenya, and the result is very strong and rich drink with nicely balanced acidity and lovely flavor. You will find slight hints of wine and berries and nice herbal aftertaste. This bright and full bodied drink is really interesting.
Another appreciated variety is called Guatemala Antique. Velvety, tasty and aromatic, it is made using three different varieties of Arabica. This combination of Bourbon, Catuai and Caturra varieties produces intensive, spicy aroma that can be additionally emphasized using dark roast process. It will be even stronger and more interesting this way.
Ethiopian Harrar is dry processed variety grown in Ethiopia, on high altitudes. Thanks to its wine and fruity touches, balanced acidity and rich aroma, it is quite popular. You will find appealing undertones in its taste, including dark chocolate, cinnamon, apricot and cardamom. Ethiopian Yirgacheffee is different strain, with its bright acidity and pleasant nutty and chocolate aftertaste.
Some varieties are wet processed, for example Java Arabica. This particular strain grows on Ijen Plateau, on the island of Java. Low acidity combined with rich flavor and full body makes very appealing combination. It can be used for different drinks, thanks to its sweet, rich and especially smooth flavor. The aftertaste is herbal, smoky and lightly spicy, really attractive and interesting, sometimes even rustic.
Mocha Java is another strain coming from the island of Java. This was a pure luck that two varieties were put together, Arabian and Indonesian strains. The result was this nicely flavored, smooth and bright drink you will surely appreciate. This strain is mild, sweet and aromatic, and can be used for espresso, but also in all other similar drinks.
Pleasantly rounded, full bodied Sulawesi Toraja variety has very nice chocolate notes. Although the acidity is little bit higher than usual, this sweet and spicy drink is really pleasant surprise for your palate. It grows on Sulawesi highlands and has earthy, chocolate aftertaste you will surely appreciate. If you have an opportunity to try it, don't hesitate.
Tanzania Pea berry beans are collected on Kilimanjaro and Meru mountains. Not all Tanzania coffees are made from whole beans, because only small percentage of collected beans are whole. But this one is especially appreciated, thanks to beautiful black currant undertones and medium body. Velvety, sweet, delicate but rich and especially tasty, chocolaty coffee.
You have probably heard of Blue Mountain. This strain is grown on Hawaii and Kona, but the most appreciated one comes from Jamaica. Certified Jamaica Blue Mountain coffees are frown only on altitudes from 3000 to 5500 feet, and all other ones are considered as lower quality ones. This strain has complex, sweet and pleasant aroma and taste, and it is especially creamy and smooth, with full body and nice aftertaste.
Kenya AA is made from especially large beans, and that's why it was named AA. It grows on high plateaus of Kenya, and the result is very strong and rich drink with nicely balanced acidity and lovely flavor. You will find slight hints of wine and berries and nice herbal aftertaste. This bright and full bodied drink is really interesting.
Another appreciated variety is called Guatemala Antique. Velvety, tasty and aromatic, it is made using three different varieties of Arabica. This combination of Bourbon, Catuai and Caturra varieties produces intensive, spicy aroma that can be additionally emphasized using dark roast process. It will be even stronger and more interesting this way.
Ethiopian Harrar is dry processed variety grown in Ethiopia, on high altitudes. Thanks to its wine and fruity touches, balanced acidity and rich aroma, it is quite popular. You will find appealing undertones in its taste, including dark chocolate, cinnamon, apricot and cardamom. Ethiopian Yirgacheffee is different strain, with its bright acidity and pleasant nutty and chocolate aftertaste.
Some varieties are wet processed, for example Java Arabica. This particular strain grows on Ijen Plateau, on the island of Java. Low acidity combined with rich flavor and full body makes very appealing combination. It can be used for different drinks, thanks to its sweet, rich and especially smooth flavor. The aftertaste is herbal, smoky and lightly spicy, really attractive and interesting, sometimes even rustic.
Mocha Java is another strain coming from the island of Java. This was a pure luck that two varieties were put together, Arabian and Indonesian strains. The result was this nicely flavored, smooth and bright drink you will surely appreciate. This strain is mild, sweet and aromatic, and can be used for espresso, but also in all other similar drinks.
Pleasantly rounded, full bodied Sulawesi Toraja variety has very nice chocolate notes. Although the acidity is little bit higher than usual, this sweet and spicy drink is really pleasant surprise for your palate. It grows on Sulawesi highlands and has earthy, chocolate aftertaste you will surely appreciate. If you have an opportunity to try it, don't hesitate.
Tanzania Pea berry beans are collected on Kilimanjaro and Meru mountains. Not all Tanzania coffees are made from whole beans, because only small percentage of collected beans are whole. But this one is especially appreciated, thanks to beautiful black currant undertones and medium body. Velvety, sweet, delicate but rich and especially tasty, chocolaty coffee.
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