The main types of coffee classification: by processing method, by country of origin, by type of coffee bean.
By Treatment:
By country of origin:
By coffee bean type:
- High-quality coffee;
- Mid-grade coffee;
- Low-grade coffee;
Coffee belonging to different groups
In the coffee world, there are also other terms that distinguish certain groups from the whole variety of coffee varieties.
For example, gradation of coffee varieties depending on a factor such as shelf life.
New crap
Fresh coffee grains obtained immediately after collection and processing are called generically new crap.
Old crap
If coffee beans have been stored in warehouses for some time before being sold on the market and fresh coffee beans from a new crop are already on sale, then the former become an old crap.
Mature coffee
If a grain of coffee is stored in warehouses for two to three years, it acquires a piquant aroma of smoke, such coffee is called mature coffee. This became famous for the great masters of their craft & ndash; Indonesian coffee producers.
Aged или Vintage coffee
Rarely, but it is practiced to store coffee beans for quite a long time & mdash; six to ten years.
This coffee is called old (aged).
There is another name for it & mdash; by analogy with aged wine & mdash; vintage (vintage & mdash; this term refers to coffee or wine of a crop of a certain year and age as & laquo; old & raquo;, & laquo; classic & raquo;, & laquo; mature & raquo;).
Coffee grains aged for years in a dry and well-ventilated room almost completely lose their acidity, acquiring a special fullness and richness of taste.
Organic coffees
In a special group, coffee companies distinguish the so-called organic coffee (organic coffees).
These are grains obtained exclusively & laquo; clean & raquo; by way of, without chemical treatment of trees or crops.
The high quality of such coffee and the conditions for its production must be confirmed by independent regulatory services that issue a special certificate.
Obtaining such a document is very expensive for coffee manufacturers, but it pays off because it guarantees high quality and purity of grains.
Peaberry
Special coffee beans, called peaberry (peaberry & ndash; translated from English & laquo; peas & raquo;, & laquo; peas & raquo;).
These grains, small and round, are formed by chance in coffee berries, not two, as usual, but one at a time.
As a rule, such an anomaly in the formation of coffee grains is characteristic, primarily for the most extreme berries on the branch.
It is believed that such coffee is superior in its qualities. But there is also an opposite opinion;)