What sets arabica beans apart from other coffee species?

Arabica beans cover most of the famous names in coffee, including Blue Mountain and Mocha, and they usually cost around twice as much as Robusta. The species carries lower caffeine at 0.9 to 1.2 percent, more fat and sugar than Robusta, and a softer, sweeter cup with plum-like fruity acidity, which is why the 100% Arabica claim appears so often on packaging.

Robusta forms the other main species, with caffeine at 1.6 to 2.4 percent and a stronger, more bitter profile. Beyond those two sit Liberica and Excelsa, and liberica coffee history and ivory coast coffee production help explain how those species reached West Africa and Southeast Asia. Variety, soil, and climate all shift the flavor of the same tree.

The world of coffee is far richer than one might imagine. From the two main species, Arabica and Robusta, to Typica, Bourbon, and their many genetic mutations and hybrids, every coffee bean has a unique origin story, flavor profile, and suitable growing environment. This article systematically sorts out the origins and characteristics of common coffee varieties, including well-known coffees such as Blue Mountain, Mandheling, Kona, and Geisha, as well as improved varieties like Caturra, Catuai, Pacas, and SL28, helping coffee enthusiasts build a complete framework of variety knowledge and have more direction when purchasing and tasting.

Arabica beans are the first to be introduced. World-famous coffees such as Blue Mountain coffee and Mocha coffee basically all belong to the Arabica species. Robusta is another species, and its coffee tree originated in Congo, Africa. Different varieties of coffee beans taste different. Even coffee trees of the same variety will produce coffee beans with their own unique flavors depending on differences in soil, climate, and other conditions. In addition, there are two other species: Liberica and Excelsa.

Arabica: relatively high price, smooth taste, lower caffeine content

Coffee advertisements often boast of using 100% Arabica coffee. Indeed, if price alone is considered, Arabica is indeed more premium; Arabica coffee beans usually cost twice as much as Robusta. In terms of composition, Arabica has lower caffeine content (0.9-1.2%), 60% more fat than Robusta, and twice its sugar, so overall Arabica tastes sweeter and softer, with a plum-like fruity acidity. In addition, Arabica has a slightly lower chlorogenic acid content (5.5-8%), while chlorogenic acid not only has antioxidant properties but is also an important substance for resisting pests. Therefore, Arabica is more susceptible to pests and more easily affected by climate. It is usually grown at higher altitudes, bears fewer cherries, and takes longer to bear fruit. The cherries are oval. At present, the largest Arabica-growing country is Brazil, while Colombia produces only Arabica coffee.

Robusta: cheap, bitter and intense, high caffeine content. By comparison, Robusta has higher caffeine content (1.6-2.4%), lower fat and sugar content, and a more bitter and stronger taste. Some people even bluntly say it has a rubbery taste. Robusta has higher chlorogenic acid content (7-10%) and is less susceptible to pests and climate. It is usually grown at lower altitudes, bears more cherries, and bears them faster. The cherries are round.

At present, the largest Robusta-growing country is Vietnam, and Africa and India also produce it.

If coffee varieties are classified biologically, they can be divided into Arabica, Robusta, and Liberica. The main varieties consumed in the world are Arabica and Robusta. Liberica is often ignored because of its low yield or poor quality.

Generally speaking, Arabica is mainly used for single-origin or specialty coffee, while Robusta is used to make instant coffee. Although Arabica can be defined as premium coffee and Robusta as lower grade, it does not necessarily have to be classified that way; it is more appropriate to distinguish them according to the taste you like. In terms of taste preferences, the United States and Japan more often drink light coffee brewed from Arabica, while Europe prefers espresso made from a blend of Arabica and Robusta.

Arabica: premium coffee beans with first-class flavor and aroma

Arabica originated in Ethiopia and is also produced in South Africa, African countries, Asian countries, and other places, accounting for 70%-75% of the world's coffee production. Arabica has weak resistance to pests and diseases, so high-altitude areas are more suitable for cultivation. In particular, Arabica coffee beans produced at altitudes above 1,500 meters have the best quality.

The good quality obtained through such effort, with balanced flavor, body, and aroma, can be certified as premium coffee beans, mainly used for single-origin coffee or specialty coffee. The three famous coffee beans: Hawaii Kona, Jamaica Blue Mountain, and Yemen Mocha, belong to the Arabica variety. Arabica green beans have a dark, narrow, and elongated appearance and are known as the highest-quality high-grown Arabica variety, characterized by rich flavors such as sweetness, acidity, and aroma.

Robusta: strong acidity and intense body

Robusta originated in Congo, Africa, and accounts for 30% of the world's coffee production. The word Robusta means "robust." In fact, this coffee tree not only has strong resistance to pests and diseases but can survive in any soil, and can even grow in the wild. Therefore, it can also be planted in high-temperature areas. It grows quickly and is easy to cultivate, with the advantage of low price. It is mainly used for blending or as the main raw material for instant coffee. Some Robusta produced in India, Africa, Brazil, and other places has strong acidity, high caffeine content, and a relatively rich body.

Recently, there is also the Arabusta variety, crossed with Arabica, with even better taste and aroma.

Robusta has a plump oval appearance, and its green beans have a grassy green and yellow luster, ranging from light brown to yellowish brown. Compared with Arabica, its taste is more aromatic and lighter, with the characteristics of less obvious acidity and a heavier bitterness.

Coffee variety: Excelsa

Excelsa is a variety discovered only in 1904. It originated in the Chari River basin in Africa. The fruit is small, and the yield per tree is high; in particular, it is a drought-resistant variety. The product has a strong aroma and a slight bitterness, and it is rarely cultivated.

Coffee variety: Typica

Typica: the oldest native variety in Ethiopia; all Arabica is derived from Typica. Typica has bronze-colored young leaves, and the beans are oval or slender-pointed; the flavor is elegant, but the plant is weak, has poor disease resistance, and low yield. Excellent estate beans such as Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to Typica. The bronze-colored young leaves of Typica are one of its characteristics.

Typica green beans are slightly upturned at both ends, oval in shape, and look thin and flat from the side. Even if the altitude of the growing region differs, there is not much difference in the thickness of the side of the green beans.

[Genetic mutation — Typica variants]

Typica variant: Sumatra Mandheling

The main coffee-producing areas in Indonesia are Sumatra, Java, and Sulawesi, among which "Mandheling" from Sumatra is the most famous. Mandheling is also called "Sumatra coffee." In the northern part, around Lake Tawar, it can be called Aceh coffee or Lake Tawar coffee, and the Lintong and Lake Toba areas can be called Mandheling. Front Street's Mandheling has a heavy taste, with rich body and a lush, lively dynamism; it is neither astringent nor sour, and its body and bitterness are fully expressed. The appearance of Mandheling coffee beans can be said to be the ugliest, but coffee lovers say that the uglier Sumatra coffee beans are, the better, richer, and smoother they taste.

TimTim

It is Timor Hybrid, which translates to the East Timor hybrid, a hybrid of Arabica and Robusta. The familiar Catimor was produced by crossing it again.

Tim Tim — horse-face Mandheling longberry

Tim Tim is a bean from Indonesia. Because of its long strip shape, many people call it horse-face bean, and some also call it longberry Mandheling. In fact, Tim Tim is not a purebred bean, but a variety formed by natural hybridization between Arabica coffee trees and Robusta coffee trees. This variety was discovered on Timor Island in the 1940s and was cultivated because of its natural disease resistance. In the Americas, this variety is called Hybrido de Timor, abbreviated as Tim Tim, and in Indonesia it is also called Bor Bor.

Typica variant: Blue Mountain

Blue Mountain: the globally popular Blue Mountain, so hard to find even one bean, comes from the large Typica family.

The history of Jamaican coffee can be traced back to the 18th century, when the British introduced coffee tree species to Jamaica and planted coffee in the Blue Mountains. It is further divided into high-altitude Jamaica Blue Mountain Coffee, Jamaica High Mountain Coffee, and Jamaica Coffee, and different grades also determine different prices.

Jamaica Blue Mountain Coffee

(Jamaica Blue Mountain Coffee), among which Blue Mountain Coffee and High Mountain Coffee are each further divided into four grades. From top to bottom by quality, they are: NO.1, NO.2, NO.3, and PB; PB means peaberry. According to CIB standards, only coffee grown above 666 meters in altitude can be called Jamaica Blue Mountain Coffee;

Jamaica High Mountain Coffee

(Jamaica High Mountain Supreme Coffee Beans) Coffee produced below 666 meters in Jamaica's Blue Mountain area is called High Mountain Coffee. It is also second only to Blue Mountain Coffee in quality and is called by industry insiders the brother variety of Blue Mountain Coffee. Because Jamaica Blue Mountain Coffee has extremely low production, if you want to taste Jamaican-style coffee, then Jamaica High Mountain Coffee is your best choice.

Jamaica Coffee

(Jamaica Prime Coffee Beans). Coffee grown outside the Blue Mountain range is called Jamaica Coffee. Originally, Chinese coffee industry people generally had a mistaken understanding, believing that only coffee grown in the Blue Mountain area above 1,800 meters in altitude could be called Blue Mountain Coffee. In fact, on the mountain crown above 1,800 meters in the Blue Mountains, there is only one estate, Amber. It belongs to descendants of Chinese people, and the estate owner's surname is Lyn (Lin), whose ancestral home is Guangdong, China. The estate has only 30 hectares of land, and its production is very small. Blue Mountain Coffee is mainly distributed in five mountainous areas of the Blue Mountains: John Crow, St. John's Peak, Mossman's Peak, High Peak, and Blue Mountain Peak.

Typica variant: Hawaii Kona

Kona: Although planted at an altitude of only a few hundred meters, Kona from the Big Island of Hawaii, brushed by gentle sea breezes and combined with fertile volcanic rock soil, has incomparably clean acidity and sweetness. Compared with the higher-altitude Blue Mountain, it is arguably even better.

Typica variant: Maragogype

Maragogype, a mutant of Typica, has very large, long fruit that is somewhat twisted, and the plant has long internodes and large leaves. Its yield is relatively low.

It was first discovered in 1870 in the Maragogype bean-producing area of Bahia state in northeastern Brazil. Its beans are at least three times larger than ordinary Arabica, hence the name. Maragogype has poor flavor at low altitudes, but at high altitudes it has better flavor, mild acidity, and pleasant sweetness and aroma. (The left side of the picture shows Maragogype.)

Typica variant: Pacamara

Pacamara: a hybrid of Pacas and Maragogype. Its beans are huge, second only to Maragogype. It is an excellent variety bred in El Salvador in the 1950s and has performed well in cupping in recent years.

Typica variant: Kent

Kent: a Typica hybrid variety discovered in India. It has high yield and strong disease resistance, but it has never achieved good results in cupping.

Bourbon coffee: Bourbon variety

Bourbon: a variety produced after Typica was transplanted to Yemen in the early period (pre-coffee history), with the bean shape changing from slender-pointed to round. In 1715, the French transplanted round beans of Yemen Mocha to Bourbon Island off the east coast of Africa (renamed Reunion Island after the French Revolution), after which it was named Bourbon. Bourbon round beans were passed on to Brazil and Central and South America in 1727. In 1732, the British transplanted Yemen Mocha to St. Helena Island (later the place where Napoleon was imprisoned), also Bourbon round beans. Bourbon is a frequent winner in cupping competitions for American specialty coffee.

Bourbon is a secondary species produced by mutation from Typica. Together with Typica, it is one of the oldest existing coffee varieties. Its green fruit turns bright red when ripe.

[Genetic mutation — Bourbon variants]

Bourbon coffee: Red Bourbon

For ordinary Red Bourbon, after the coffee tree flowers and bears fruit, the color of the coffee cherries changes as follows: green > slightly yellow > slightly orange > ripe red > darker red when more ripe. Therefore, some people also call it [Red Bourbon], but in fact Red Bourbon is what we generally call Bourbon. Bourbon planted at high altitudes usually has better aroma, while its acidity is brighter, and it even tastes somewhat like red wine.

To put it more plainly, Bourbon is a coffee tree species belonging to a branch of the Arabica species. It generally bears red fruit and is called Red Bourbon. Besides that, there are also Yellow Bourbon and Orange Bourbon. Yellow Bourbon has relatively lower yield, but its quality is better.

Bourbon coffee: Yellow Bourbon

Yellow Bourbon is a cross between Bourbon and other varieties. Because of its lower yield and relatively poor resistance to wind and rain, it has not been widely planted. However, when planted in high-altitude areas, it shows excellent flavor, and in recent years it has become more common. Yellow Bourbon, as the name suggests, has yellow fruit when ripe. It was first discovered in Brazil and is currently mainly grown in Brazil. It is generally believed that it may have originated from a mutation after crossing red-fruited Bourbon with a yellow-fruited Typica variant called "Amerelo de Botocatu."

Taste characteristics: sweet and smooth fruity sweetness, obvious nutty flavor, balanced and soft acidity, weak and clean bitterness, rich chocolate aroma and nutty flavor, bright and refreshing mouthfeel.

Bourbon coffee: Pink Bourbon

Pink Bourbon, as the name suggests, has romantic pink coffee cherries when ripe. It is a very rare new variety, bred by crossing Red Bourbon and Yellow Bourbon. The reason Pink Bourbon is said to be a rare variety is mainly that it is very, very difficult to maintain this beautiful pink color. Sometimes some orange Bourbon is harvested because the final color of the coffee cherry is determined by recessive genes in the pollen grains. Among the pollen grains we select for crossing, there are both yellow genes tending toward Yellow Bourbon and red genes tending toward Red Bourbon, and these are all recessive genes that easily interfere with each other.

At present, Pink Bourbon can be seen in Colombia and Guatemala. Taking this batch of Pink Bourbon coffee as an example, there are about 1,800 coffee trees, and in one harvest season each tree produces about 1.8 kg of fresh cherries. After pulping and processing, about 0.36 kg of coffee beans is obtained. In a normal harvest season, the production of this batch of coffee is less than 650 kg.

Taste characteristics: sweet orange, sugarcane sweetness, pleasant juicy feel, cherry tomato

Bourbon variant: Bourbon Pointu

Bourbon Pointu: discovered on Bourbon Island in 1810. The bean shape changed from round to pointed, and its caffeine content is only half; however, it has low yield and is weak, making it extremely precious (mostly cultivated in laboratories).

Bourbon Pointu also has two other names, Laurina and Leroy, but neither is as well known as Bourbon Pointu. It is called Bourbon Pointu because the bean shape is narrow and long with pointed ends, while the original Bourbon (sometimes called round Bourbon) has shorter beans and a slightly oval outline.

Because of its good flavor and low caffeine content (it does not affect sleep much), Bourbon Pointu was loved by people as early as the 18th century. Many famous people, such as King Louis XV of France and the novelist Balzac, were its "fans." During the two hundred years from the 18th to the 19th century, Bourbon Pointu was planted on a large scale on Bourbon Island, and in 1800 it reached a peak annual output of 4,000 metric tons. But afterward, a series of disasters such as hurricanes, fire ants, and leaf rust came one after another, causing cultivation to gradually decline. Finally, in 1942, the last batch shipped back to France amounted to only a pitiful 200 kilograms, and since then Bourbon Pointu disappeared without a trace, and even official documents no longer mentioned it. After the 1950s, no one on Reunion Island planted coffee anymore, and the island's agriculture shifted completely to other crops such as sugarcane. Coffee no longer had any connection with Reunion Island, and Bourbon Pointu was recognized by the coffee world as "already extinct."

Given that this bean disappeared for half a century and only reappeared eight years ago, in the international market, Bourbon Pointu produced in its place of origin, La Reunion Island, sold for more than 500 yuan per 100 grams. After that, Colombia also began to grow this bean, and only Camilo Merizalde, the source of beans for multiple WBC champions, dared to take on the transplanting of this bean. Therefore, this coffee bean, with a global annual output of only a few tons, is extremely expensive.

Flavor description in the archive: bright acidity, notes of blueberry and vanilla, velvety smoothness

Bourbon variant: SL28, SL34

Kenya SL28 and SL34: direct Bourbon descendants selected and cultivated in Kenya in the early 20th century by French and British missionaries and researchers. Over a hundred years they have adapted to Kenya's high-concentration phosphoric acid soil and produced the acidic aroma spirit characteristic of Kenya. Top Kenyan coffees all come from these two varieties, but when transplanted elsewhere they immediately lose their flavor.

Kenyan coffee is graded into seven levels according to bean size, and according to taste it is divided from top to bottom into six grades. Kenya's best coffee grade is Peaberry (PB), followed by AA++, AA+, AA, AB, and so on in order. Premium coffee is bright and lustrous, delicious and pleasant, with a slight wine aroma. In terms of taste, "Kenya AA" is especially highly praised.

Graded according to bean size:

The best Kenyan coffee grade is Peaberry (PB), followed by AA, AB, and so on in order.

PB (PeaBerry): This is the grade for small round beans. It refers to coffee cherries that develop only one seed rather than the usual two.

AA: This is a relatively common grade. The coffee beans are larger in size, with a screen size above 18 mesh or 7.22 mm. This type of bean usually commands the highest price.

AB: This grade combines A (screen size 16 mesh or 6.80 mm) and B (screen size 15 mesh or 6.20 mm); it accounts for about 30% of Kenya's annual coffee production.

Bourbon variant: Caturra

Caturra: a single-gene Bourbon mutation discovered in Brazil in the 1950s. Its productivity and disease resistance are both better than Bourbon, and the tree is shorter, making harvesting convenient. Unfortunately, it encountered the same problem as Bourbon — bearing fruit one year and resting the next. Its flavor is comparable to or slightly worse than Bourbon beans. However, it has stronger adaptability and can be planted at high density without shade trees. It can thrive even when directly exposed to the blazing sun, so it is also called Sun Coffee. Caturra is suitable for low altitudes of 700 meters up to high altitudes of 1,700 meters, but the higher the altitude, the better the flavor, and the yield relatively decreases. There is also a yellow Caturra variant in Central and South America, but its reputation is not as good as Yellow Bourbon.

Bourbon variant: Catuai

Catuai: Catuai is a cross between Mundo Novo and Caturra, one could say a second-generation hybrid. It inherited the advantage of Caturra's low tree height and also made up for Arabica's weakness of fragile fruit. The fruit holds firmly and is not easy to drop when strong winds blow. The biggest regret is that its overall flavor is slightly more monotonous than Caturra.

Catuai also has red-fruited and yellow-fruited types, and the red-fruited type wins awards more often than the yellow-fruited type. Catuai, Caturra, Mundo Novo, and Bourbon are together known as Brazil's four main coffee varieties.

Bourbon variant: Pacas

Pacas: a Bourbon variant discovered in El Salvador. In 1935, Salvadoran coffee farmer "Don Alberto Pacas" selected high-yielding San Ramon Bourbon varieties and moved them to his farm for planting. In 1956, his coffee trees bore more fruit than coffee trees of the same type. University of Florida professor "Dr. William Cogwill" confirmed that this was a genetic mutation of Bourbon and named it "Pacas."

Pacas has high yield and good quality and is quite popular in Central America. At present, 68% of El Salvador's coffee is Bourbon varieties, and Pacas accounts for 29%. It is similar to Brazil's Caturra and Costa Rica's Villa Sarchi. Today Pacas already makes up about 25% of El Salvador's coffee production. It has high yield and has always been very popular. The coffee it produces has high sweetness, similar to Bourbon, but its acidity is brighter than Bourbon's.

Bourbon variant: Villa Sarchi

Villa Sarchi: a Bourbon variant first discovered in Costa Rica in the 1960s. In recent years it has often appeared on lists of excellent cupping results and can be called a dark horse with promising prospects. This is a rare variety bred through hybridization of Red Bourbon trees. It resists strong winds, prefers high-altitude environments, and has excellent acidity along with a variety of layered fruity notes. It has high sweetness, bright and delicate citrus acidity, and lower notes of raisin and nuts, with considerable complexity and full balance.

It is also a dwarf Bourbon, discovered in the Sarchi village of Costa Rica's western valley. It is suitable for high-altitude organic cultivation, with lively fruit acidity and obvious caramel notes.

Hybrid variety: Mundo Novo

Mundo Novo: a variety from natural hybridization between Bourbon and Sumatra Typica, first discovered in Brazil. It has high yield and resistance to pests and diseases. It was widely planted in Brazil in the 1950s and was hailed as the new hope of Brazil's coffee industry; however, the tree is taller and not easy to harvest.

Hybrid variety: Nicaragua Java

That is, the Java variety from Nicaragua, a longberry type that is now rarely seen even in Java. It was first successfully sown in Nicaragua by Limoncillo Estate. The Java variety comes from the Typica lineage. Java's Typica once suffered a severe outbreak of leaf rust, causing Java's Typica to almost disappear. Limoncillo Estate accidentally obtained a bag of seeds, sowed and raised seedlings, and then brought the young plants to experts for identification, only then learning that they were Java variety. In 2007, Limoncillo entered this variety in COE for the first time, and it unexpectedly won second place in that year's Nicaragua COE, with the bidding price even surpassing that year's champion.

Hybrid variety: Maracaturra

A hybrid variety cultivated in Guatemala from Maragogype and Caturra (Maragogype × Caturra). After winning the championship in the 2009 Nicaragua COE, it received even greater recognition. It combines Maragogype's rich fruity flavor and Caturra's elegant acidity, with high body, full floral aroma, and high sweetness.

Arabica species: Geisha

Geisha: a derivative variety belonging to the Typica family. It was exported from the Geisha Mountains in southern Ethiopia in 1931 (Geisha sounds the same as the Japanese word "geisha") and remained unknown after passing through many countries. It was transplanted to Panama in the 1960s, and only began frequently winning cupping competitions in 2005.

| Geisha, also called Yiji

Geisha is pronounced the same as the Japanese word for geisha, so it is also nicknamed geisha coffee; because the tree is taller than ordinary coffee trees, it was originally planted in a small area within that estate and used as a windbreak.

| Geisha is a variety

First, the Geisha variety was discovered in 1931 in the Geisha forest of Ethiopia, and later sent to the coffee research institute in Kenya. It was introduced to Uganda and Tanzania in 1936; and to Costa Rica in 1953.

| Red Label, Green Label, Blue Label

Only Geisha from Hacienda La Esmeralda has the [Red Label, Green Label, Blue Label] distinction:

Red Label (Special-Geisha): a collection of Hacienda La Esmeralda's top lots, all grown at altitudes above 1,600 meters (even above 1,900 meters), and all scoring above 90 in cupping;

Green Label (Private Collection-Geisha): Geisha from different plots within Hacienda La Esmeralda's estates, grown at altitudes of 1,600-1,800 meters;

Blue Label (Geisha 1500): Geisha from Hacienda La Esmeralda's estates, grown at altitudes above 1,500 meters;

| Geisha, unique floral and fruity aroma

Among the many coffees, floral aroma and the intense sweetness of tropical fruit are the consistent characteristics of Geisha.

Image source: aroma

Interspecific Hybrid

Hybrid variety: Timor

Timor: a natural hybrid variety discovered in East Timor, an island nation at the eastern end of the Lesser Sunda Islands. It has 44 chromosomes, closer to Arabica; however, its flavor is plain and unremarkable. Timor has low acidity and lacks distinctive character. In Taiwan it is often used in blend beans to lower costs. But East Timor also has high-altitude purebred washed Typica. Before buying, be sure to clarify whether it is a hybrid or purebred washed Typica. The quality of the two differs greatly: the former is plain and unremarkable, while the latter is stunning.

Hybrid variety: Catimor

Catimor: in 1959, the Portuguese crossed Brazil's Caturra with Timor to breed the second-generation hybrid Catimor, which has extremely strong disease resistance and productivity. But its flavor is also relatively poor, and it is currently an important commercial bean variety. In order to improve Catimor's poor cupping reputation, in recent years botanists from various countries have again gone back to cross Arabica with Catimor multiple times, trying to reduce its Robusta lineage.

Hybrid variety: Icatu

Icatu: a variety improved through multiple generations of hybridization in Brazil. It once entered the top ten of Brazil's "Cup of Excellence." In the past, Arabusta, a mixture of Arabica and Robusta, although it improved yield and disease resistance, always had poor coffee flavor. Scientists then crossed Arabusta with Arabica varieties such as Caturra, Mundo Novo, and Bourbon over multiple generations, gradually reducing the unpleasant flavor of Robusta and improving the aroma and richness of Arabica, thus giving birth to the excellent multi-generation hybrid variety — Icatu.

Hybrid variety: Ruiru 11

Ruiru 11: a hybrid variety developed in Kenya in 1985 that emphasizes yield over quality. So far, no variety from crossing Arabica and Robusta has been considered specialty coffee; therefore, many suppliers specializing in fresh-roasted specialty coffee, such as fresh, do not carry these types. However, many suppliers, even of imported famous coffee, mix this hybrid bean into blends to reduce costs. From the above genetic mutations (whether natural or scientific products), their flavors are greatly related to specific regional conditions.

The above content is compiled by CoffeeHunters, a coffee news website.