Coffee – a tropical fruit of the sun, earth and water. Depending on the place where it grows and matures, it has completely different features and needs. Coffee production is based on only two types of coffee: Arabica and Robusta.


How does an instant coffee blend in the picture? Well, in order to produce an instant coffee there have to be many artificial substances added and because of that it contains much, much less caffeine. This coffee also loses almost all its health benefits in the process. That is why we will discuss only a natural coffee especially the freshly ground type.


The most popular type of coffee in the world is Arabica (70% of sales). Arabica is synonymous with top quality coffee. Slightly acidic, it captivates with an unusual chocolate flavor. Less popular is Robusta (30% of sales). It is definitely sharper and bitterer in taste, it contains far more caffeine.



Arabica is the oldest and most popular type of coffee. Originally comes from Ethiopia and it’s grown in the uplands of Brazil, Colombia, India, Equatorial Africa, Java, Sumatra, Costa Rica and the Caribbean. In general, coffee is grown at 0.93 miles above sea level. The best coffee is grown in the highest places. Arabica is grown from 0.37 to 1.2428 miles above sea level, but the higher the place, the better. Arabian grains are oblong, greenish and have a clear, straight furrow. They contain a small amount of caffeine, only between 1 and 1.7%, however, their taste after grinding and brewing is excellent. The infusion is mild, aromatic, slightly acidulous (but not acid), sometimes with a velvety chocolate flavor.


There are more than 20 varieties of Arabica in the world. The noblest varieties include, among others, the Superb Antioxidant Coffee from Living Good Coffee – it’s the highest valued Costa Rican coffee, silky in taste and perfectly balanced, characterized by strong aroma.



Robusta, which was discovered just in the 19th century, grows and bears fruit faster than Arabica. It is more resistant to climatic conditions, so it can be grown in lower and more easily accessible parts of mountains. Robusta plantations are in Cameroon, Uganda and Vietnam. Robusta seeds are yellow-green-brown in color. They are generally smaller and more oval than Arabian grains. Its taste is more determined, sharper. It is also bitterer and contains more caffeine – 2 to 4%. There are only a few varieties of Robusta in the world. The highest quality one is grown in Uganda and Zaire.



Not everyone would think that coffee can be affected by the weather even when we grounded it just before the brewing. When it rains, when there is more humid in the air, when it gets colder, the coffee changes its taste. Then you need to change the type of grinding to a finer one.


That is why connoisseurs advise that the coffee should be served up to one month after its roasting. Until then it has the best, intense flavor. Because of this, coffees of network companies, even the natural ones, will never be good, because in order to hit the market, they had to be stored longer than necessary. Good coffee is mostly found on the internet or in dedicated coffee shops. In fact, the ideal coffee is 100% Arabica. Such coffee is slightly acidulous, but that’s normal. It is a fruit, so it must be a bit acidic, but nicely. If light acidic taste does not appear in coffee, it means something is wrong. Drinking black, freshly ground coffee allows you to taste a lot of different flavors.


When it comes to “different flavors of coffee” there are three basic flavors: bitter, sweet and sour. There is salty one as well, but we don’t want it in the coffee. A balance between flavors is very important. So that no particular flavor stands out, but at the same time there is each of them in the mix. Coffee should be bitter, sweet and a bit acidic in taste. What kind of flavors you can feel in the coffee depends on its origin, cultivation and how it has been roasted. Not all available flavors are good, because not everyone wants to drink something that tastes earthy or charred. In this case, it means rather that the coffee was burned – maybe someone in the coffee roaster has burned it or it has been badly seasoned.


A propos preparing coffee – should we sweeten it? Coffee, unfortunately, is spoiled by sugar. Anyone who wants to try its real taste doesn’t put sugar in it. Espresso can be savored, then you can feel a dark chocolate, nuts, marzipan … If you add sugar, the flavors are disturbed and they just cannot be felt.


But ultimately everyone should drink what they like. We do not persuade anyone to drink only black coffee, if one cannot bear it. You cannot tell someone to savor something they just simply cannot. The basic condition is that the coffee is well prepared. Just to be able to drink our coffee with great relish!