Types of coffee

With coffee, just like with tea, there are infinitely many types of coffee beans. Each coffee tastes different due to the soil and climatic conditions (terroir). But also because each coffee farmer uses his own methods for cultivation and harvesting, etc. And then there is also the coffee roaster that not only roasts but also blends.

To make it not too difficult, we have listed the main types here.

Espresso lengths

There are espresso beans especially for espresso machines. Or rather: with espresso machines, some flavor components come out stronger than others and it is advisable to choose a coffee bean that fits well with the Espresso brewing method.
There are several aspects that play a role in assessing whether a coffee bean is suitable for espresso.

Nature

One bean is not the other. The natural conditions on the plantation - ie soil type, coffee variety, air conditions, humidity, etc. - are fundamentally responsible for the taste of the bean. And then of course it is up to the coffee farmer to get and keep those conditions as good as possible.
And the taste is further developed during the pulping and drying of the coffee cherry.

The roastery

Some beans are naturally fine to drink as espresso. These should preferably have a powerful body (the espresso should not be too thin ), and a nice balance between aromas and a light acidity. The roaster therefore looks at the best gradation for each type of coffee. Darker roasting is used to dampen the acidity - roasting too dark means a loss of aromas.
To achieve a perfect espresso, blending is often used: the different qualities of the coffees are then combined into one blend.

Ultimately, there is no arguing about taste. That's why we have not one but about 15 types of espresso, both single estate espressos and blends. One is mild, the other is full or heavy. Can't choose? Then choose a trial package and discover what suits you best.

Tip

We primarily recommend espresso beans for fully automatic machines and espresso machines, even if you use them to make a regular coffee, cappuccino or lungo. The sophisticated espresso blends provide the best taste in fully automatic machines.

Blends

Beans for these coffee blends have been selected for use in quick filter and cafétiere in particular. Although most of them can also be used in an espresso machine.
When compiling our blends, we look for the best possible taste, special aromas and we mainly use Arabica coffee. Of course of the highest quality.
For espresso blends it is best to take a look at the espresso category.

We have composed all our blends from the best Arabica and Robusta beans. Arabica beans are needed for a rich taste, depth and nuances. These coffee beans grow at a higher altitude than Robusta beans and are only picked and processed manually. Robusta coffee grows at a lower altitude and is therefore suitable for mechanical processing. And therefore also for the bulk market, where price pressure is high due to competition. Robusta is therefore not an essential part of our range.

However, Robusta can provide a little more spice and a powerful taste. In a spicy filter blend, such as our Nijmegen blend, Robusta gives that extra push, while the Arabicas give more color to the blend as a whole.

Single Estates

Coffee from one origin, from one plantation. Those are Single Estates . Also called Single Origins. These coffees excel in individual character. All the work of the coffee farmer - taking care of the plants, the careful selection of the ripe coffee cherries, washing, pulping, drying and selecting again - ultimately translates into a coffee that is, as it were, the ideal coffee of the coffee farmer. These coffees carry his or her signature. You could call them signature coffees.

There are general characteristics for each country. For example, Indonesian coffee generally has a more earthy taste and Costa Rican and Brazilian coffees often excel in their soft tones.

Most of these coffee types are suitable for quick filter, slow coffee and cafétiere. But some lend themselves perfectly to an espresso.