Coffee beans come in a wide variety of types, each with its own unique flavor profile. Coffee ranges in flavor from fruity and floral to having earthy tones and even smokey notes.
The acidity levels also play an important role, which is controlled by the roasting process resulting in light to fruity coffees or roasting to the point of dark roasted coffee.
The coffee bean's flavor is specific to the elevation, dirt acidity level, roasting technique, coffee brewing technique, and much more...
There is a coffee for everyone when it comes to choosing what type of coffee you want at home (or wherever else). And if you love brownies, check out our recipe that uses coffee ☕Ultimate Fudge Brownies | Award Winning Le Cordon Bleu
Defined Types of Coffee A-to-Z with Photos
⬇️ Table of Contents
- Defined Types of Coffee A-to-Z with Photos
- Brazil Gerezim Estate Coffee
- Chancameyo Peru Coffee
- Colombian Santander Coffee
- Ethiopian Sidamo Coffee
- Ethiopian Harrar Dark Coffee
- Ethiopia Worka Sakaro Coffee
- Ethiopian Yirgacheffe Coffee
- Guatemala Antigua Coffee
- Mexican Chiapas Altura Coffee
- Mexican Chiapas Majomut Coffee
- Sumatra Gayo Coffee Beans
- Sumatra Mandheling Coffee
- Posts To Check Out
Brazil Gerezim Estate Coffee
Brazil Gerezim Estate coffee is a dark-roast coffee with a rich, full-bodied flavor. It's made from 100% Arabica beans that are hand-selected for their superior quality. This coffee is perfect for those who enjoy a strong, flavorful cup of coffee.
Gerezim Estate coffee is also Fair Trade Certified, which means it was grown and harvested in a way that supports the farmers and workers who produce it. When you drink this coffee, you can be confident that you're supporting a sustainable, ethical business.
Chancameyo Peru Coffee
Peruvian Chanchamayo coffee is a USDA organically certified coffee from the western slopes of the Andes in Peru. This organic Peruvian coffee is shade-grown at high altitudes around 5600 feet in the valley around the Chanchamayu river.
Chanchamayo coffee is a smooth, delicate brew with a well-balanced flavor and a sweet citrus flavor in both smell and taste. The somewhat nutty aftertaste of Chanchamayo coffee is shared by Central American coffees and South American coffees, although it has a somewhat softer, more delicate flavor with the bright acidity of a good Central American coffee but with a rustic accent.
Colombian Santander Coffee
These coffee beans come from family-owned farms in the Santander department of Colombia. On average, each producer cultivates their coffee on 3 acres of land. Coffee producers use their micro-mill to process harvested cherries, which allows for de-pulping, fermenting, and drying of the coffee. This results in a wonderfully fresh and clean Colombian coffee with a smoother taste than most, as well as a buttery textured body and rich chocolate and walnut overtones; reminiscent of a nice Huila.
The lighter roast will have some floral lemony acidity balancing in the cup yet with lower acidity altogether. In medium roasts, one can get some soft fruit tone balancing with the nuttiness and chocolate factor to create a great everyday drinker. Darker roasts get a bit stronger and edgier, but the roasted notes complement the nuttiness well.
Ethiopian Sidamo Coffee
Sidamo is a kind of coffee that originally came from Ethiopia. It has a really unique flavor that you can only find in Ethiopian coffee. The beans that grow there have a really sweet taste, with hints of citrus and blueberry. Because Sidamo coffee is grown at high elevations, the beans have plenty of time to mature and get all the nutrients they need from the sun and soil. This makes for a really flavorful cup of coffee.
Sidamo is great for espresso or your French press, but you should avoid using it for lattes or cappuccinos because the flavor can be overpowered by too much milk. With Sidamo, you may find that you don't need to add as much sugar to your coffee - it can be pretty sweet on its own!
Ethiopian Harrar Dark Coffee
Ethiopian Harrar Dark Coffee bean is a heavy-bodied, spicy, and fragrant coffee that is grown on small farms in the Oromia region (formerly Harrar) in southern Ethiopia at elevations between 1,400 meters and 2,000 meters. The province of Harrar, is east of Addis Ababa, the country’s capital.
Ethiopian Harrar coffee is generally highly rated and known for its winey and fruity, floral-toned acidity – bright in the cup, even intense – and tasting notes describe it with a rich and pungent, heady aroma that is wonderfully reminiscent of blackberries. A good Harrar is bold and edgy with complexity and spice tones that may include cinnamon, cardamom, blueberry jam, apricots, compote, and even smoke.
A dry processed green coffee, a fine Harrar may taste a bit wild and even jammy in comparison to Ethiopian Yirgacheffes coffees which are typically wet-processed and tend to exhibit citrus and floral notes. During the dry processing of the Harrars, the tastes of the coffee’s fruit are allowed to impart to the green coffee beans as the fruit dries on the bean. After separating the fruit from the green coffee, the fruit is typically discarded as garbage or used as fertilizer. New processing methods have become available recently that will process the coffee cherry into Cascara (a tea) or ground into coffee flour, a substitute in baking.
Ethiopian Harrar Dark Coffee beans are perfect for those who want to enjoy a cup of coffee with intense flavor.
- Ethiopian Harar coffee beans are typically divided into three categories: Longberry, Shortberry, and Mocha. True to their name, Longberry coffee beans are the largest of the three types.
- Harar coffee beans are typically dry processed, which means that they dried in the sun, usually while laid out in these layers on tables or patios. They are skillfully sorted and processed almost entirely by hand. The Harar coffee varietal, the local coffee processing style, and the terroir of Harar produce coffee with a distinctive flavor and aroma. This flavor is often described as fruity and winey with a mocha note, medium acidity, and a full body.
Ethiopia Worka Sakaro Coffee
Coffee beans from the highlands of Ethiopia are a great choice for coffee lovers. These beans are grown on the slopes of Mt. Rudu and they have a well-balanced flavor with notes of berries and citrus. They also have complex acidity, which means the flavor is really interesting.
These beans come from the Sidamo province in Ethiopia, where the climate and soil conditions are perfect for growing coffee beans. The coffee is "strictly high grown" meaning it's grown at elevations from 1,500 to 2,200 meters above sea level. This slower growth process allows the beans to absorb more nutrients and develop richer flavors. This coffee has a vibrant flavor with rich floral and citrus tones throughout, all enveloped in dark chocolate.
It's a great choice for coffee lovers who appreciate a complex and well-balanced cup of coffee.
Ethiopian Yirgacheffe Coffee
Ethiopian Yirgacheffe coffee bean has a lot going for it, what makes it stand out is its origin. Ethiopian Yirgacheffe coffee is sourced from wild, indigenous Ethiopian coffee trees. Grown on the rolling hills of southwestern Ethiopia, Yirgacheffe gourmet coffee is now known as Ethiopia’s crown and glory because of its high quality and distinctive flavor.
For decades, this Ethiopian coffee has been meticulously hand-sorted and harvested. Each batch is wet processed to improve its acidity and enhance its clean floral notes.
Yirgacheffe is known for its distinctively bright, floral, and fruity beans. This medium roast is sweet yet sophisticated, offering palatable notes of strawberry, pineapple guava, and delicious dark chocolate.
Guatemala Antigua Coffee
The Antigua Valley in Guatemala is well-known for its high-quality and high-quantity coffee beans. The region is nestled in the valley of 3 volcanos and has ideal conditions for growing coffee - rich soils, plenty of rain and sun, and relatively consistent temperatures. The climate makes for not only a robust growth environment for the coffee but also a beautiful, paradise-like vacationing destination.
From the shady central highlands of Antigua, Guatemala comes a full-bodied coffee classic noted for its balance, nuance, and aroma. It has a bright bouquet with lively acidity and a sparkling finish.
The San Sebastian Estate in Antigua Valley is where this coffee comes from. The coffee is estate grown and processed. It's fully washed, sun-dried, and medium roasted to showcase the origin characteristics.
This coffee grows at an altitude of 1,500 to 1,800 meters above sea level. It's made up of the Caturra and Bourbon varieties of Arabica beans. The harvest period is from December to April. During that time, the beans are milled using the washed and sun-dried process. This coffee has an aroma of floral and citrus scents. The flavor is a mix of chocolate, caramel sweetness, and citrusy (orange) notes. It has a full body and bright acidity.
Mexican Chiapas Altura Coffee
Chiapas Altura coffee beans are a type of coffee bean that is mild and has a pleasingly sweet flavor. The Roasterie, a leading quality-oriented specialty roaster, uses these beans in their coffee. The company prides itself on using "air roasting" technology, which utilizes a column of hot air instead of the conventional turning drum to agitate the roasting beans.
This results in a coffee with a chocolate and wine flavor, with a hint of sweet herb. The acidity is low-toned and balanced, making it smooth to drink. The finish is clean but slightly thin.
Those who enjoy the sweet, giddily wine-like flavor of slightly fermented fruit would probably like this type of coffee.
Mexican Chiapas Majomut Coffee
Mexican Chiapas Majomut Coffee Beans are a nice, fresh, and tasty coffee. They are sourced from many smallholders in northern Sumatra and brought in by our buddies at Cafe Imports. They do a wonderful job creating the classic Sumatra profile from a multitude of small lots. On average, producers cultivate coffee on 2.5 acres of land using their own micro-mills to de-pulp and dry coffee.
This coffee is full-bodied with a creamy mouthfeel, low acidity, and full of those wonderfully complex dark chocolate notes, with peat moss, smoky and spice tones; an earthier terroir, on the strong side, stout-like. A nice strong medium to dark roast coffee that just touches 2nd crack gives a smoother mouthfeel and has a bit of sweetness up front, darker into 2nd crack will turn thicker but also edgier and promote the smokier side of the profile. This makes it great for Sumatra fans as a single-origin drinker or as a base in a strong and chocolaty blend.
When roasting this coffee be aware that it has different shades because of the way it is processed. If shooting for medium roasts, make sure that you judge from the lighter-looking beans, it’s important to get them all through the first crack. When roasting darker, judge it by the darker-looking beans – if they get too dark or burn, it gets a little ashy tone in the cup.
Sumatra Gayo Coffee Beans
This type of coffee is from Sumatra, is grown by local farmers, and is organic. This means that the coffee was grown without using any chemicals or pesticides. The coffee has a deep, rich flavor and it is smooth-tasting. We roast each small batch to a medium-dark state to produce an organic coffee that is free from any unpleasant or bitter aftertaste.
The community surrounding the production of this coffee benefits directly from the revenue generated. This coffee is certified organic and Fair-Trade, making it a gourmet choice. When tasting this coffee, you will notice a smooth, heavy body with a sweet and spicy flavor. It is medium-dark roasted and lowly acidic.
Sumatra Mandheling Coffee
Sumatra Mandheling coffee is a type of coffee that was once lost but was later rediscovered. This coffee is famous for its heavy body and complex flavor, which includes hints of chocolate and brown sugar. It is grown in the Mandheling Province of West Sumatra.
Sumatra Mandheling coffee comes from the sub-region of Lake Takengon. This coffee has a heavy body and complex flavor, with flavors such as dark chocolate, floral herbs, and hints of mangoes and peach. It is medium-roasted to bring out the best flavor.