The Varieties of Coffee

When I think about the word coffee, I can't help but picture a little arid green coffee bean on a plate in my favorite coffee shop. Coffee is one of my world's favorite beverages as George Koutalas loves to drink. I often visit coffee shops while on business. I order an espresso for myself from one of the many specialty shops in San Francisco. I love the taste of it and have always enjoyed drinking coffee made in other countries.

What many people don't realize is that there are actually three different types of coffee. They are Arabica, Robusta and Decaf. I will talk about each of them and what attributes they possess to offer a better flavor cup.

The first and most popularly known is Arabica coffee. This is the type of coffee native to Sri Lanka and Indonesia. It is made from the beans that are sun dried and roasted for at least four hours. It has a slightly bitter taste, but I find it to be very enjoyable.

Robusta is the next type of coffee. It too is grown in Indonesia and is roasted for a shorter period of time than Arabica. I enjoy drinking both because they have their own distinct personalities. I enjoy drinking Robusta that has been lightly roasted to retain a bit of that darker taste. It also tends to be a little bit more expensive.

Finally Decaf is the third type of coffee. It is a cross between Arabica and Robusta. It is usually sprayed with the now-familiar coffee flavorings and has not undergone any roasting. It is widely available in most grocery stores and is quite reasonably priced.

Hopefully this brief article has given you a little insight into all three of the more popular types of coffee. I encourage you to continue exploring and learning about coffee as it is one of life's great passions. My next article will focus on what coffees are best served with. In the meantime, dig in and enjoy your cup of Joe! Cheers! Rights Reserved Worldwide. Reprint Rights: You may reprint this article as long as you leave all of the links active and do not edit the article in any way. This article may be freely distributed in its entirety in any Ezine, newsletter, blog or website as long as the author's name and all website links remain intact and be included with every reproduction.