Types of coffee

1. Arabica         - Best for regular / Filter / Fresh / Beans coffee

                        - Les caffeine / Les resistance

                        Sub Variety: Pacamara, catura, borbone, Moccha, etc.

2. Robusta        - Best for Soluble / Instant / Nestle coffee

                        -  High caffeine / easy to produce or high resistance

3. Canephor      - Not for commercial product.

Processing Method:

Old Method-  Dry Processing Method

- Harvest cherries – Sun dry – collect – Hulling- Green Beans - Roasting- Brewing / Cupping

- Fruity taste- less demand / Consumption

Wet Method- Wet Processing Method

-      Harvest by Hand Pick – Pulping with in 24 Hours from Harvest - Separate  Pulp and parchment – Ferment parchment 12-36 Hours- Wash parchment 4-5 times by clean water – Pre-dry- Sun dry up to 12 % moisture – Hulling Parchment – Green Beans – Roasting – Brewing/Cupping

-      High Acidity – Body –

Characteristic of coffee

AROMA

Chocolate-like
This aroma descriptor is reminiscent of the aroma and flavour of cocoa powder and chocolate (including dark chocolate and milk chocolate).  It is an aroma that is sometimes referred to as sweet.

Fruity/Citrus
This aroma is reminiscent of the odor and taste of fruit.  The natural aroma of berries is highly associated with this attribute.  The perception of high acidity in some coffees is correlated with the citrus characteristic.  Tasters should be cautioned not to use this attribute to describe the aroma of unripe or overripe fruit.

TASTE

Acidity
A basic taste characterized by the solution of an organic acid.  A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.

Bitterness
A primary taste characterised by the solution of caffeine, quinine and certain alkaloids.  This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures.

Sweetness
This is a basic taste descriptor characterised by solutions of sucrose or fructose which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel.  It is generally used for describing coffees which are free from off-flavours

Sourness
This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavour (such as vinegar or acetic acid).  It is sometimes associated with the aroma of fermented coffee.  Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in coffee.

MOUTHFEEL

Body
This attribute descriptor is used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin.

Astringency/ unpleasant
This attribute is characteristic of an after-taste sensation consistent with a dry feeling in the mouth, undesirable in coffee.