geedeecoffee

The four primary coffee bean species are Arabica, Robusta, Liberica, and Excelsa. Although they all belong to the same botanical family, these beans vary dramatically in taste, growing conditions, and global presence. Arabica and Robusta dominate world production, yet the lesser‑known Liberica and Excelsa contribute important diversity, resilience, and cultural heritage to the wider coffee […]

Excelsa coffee (Coffea liberica var. dewevrei) occupies a fascinating place in the coffee world. Once classified as its own species, it is now considered a botanical variety of Liberica — yet its flavour identity is entirely distinct. Where Liberica is bold, smoky, and unconventional, Excelsa is bright, tart, and layered, offering a cup profile that

Liberica coffee (Coffea liberica) is one of the most distinctive and unconventional species in the coffee world. Known for its bold, sometimes polarising flavour, it offers a sensory experience unlike any other coffee. Its character is shaped by its unusual bean structure, towering tree‑like growth, and deep cultural roots in Southeast Asia.For many coffee drinkers,

Robusta coffee (Coffea canephora) is the hardy counterpart to Arabica, known for its strength, resilience, and powerful flavour. It is native to the lowland forests of Central and West Africa and now represents a significant share of global coffee production. Unlike the delicate Arabica plant, Robusta thrives in hot, humid environments and is naturally resistant

 Arabica coffee (Coffea arabica) is a species of flowering plant in the Rubiaceae family and is widely regarded as the original cultivated coffee. Author It remains the dominant species in global production, representing around 60% of all coffee grown worldwide. In the wild, its plants can reach heights of 9–12 metres, forming elegant, tree‑like structures

Processing is the transformation stage. Everything the plant has gathered through soil, climate, altitude, and time, is now carried inside the cherry — and the way that cherry is handled determines how those flavours are revealed, preserved, or reshaped. This is where coffee begins to take on its identity. Processing isn’t a single method but