The Different Types and Brands of Coffee

Updated: Sep 8, 2020

The country of origin, the roasting technique or the method of preparation influence the taste of coffee. Natural and geographical conditions determine the unique aroma of the coffee and thus its identity.

To find out more about the best coffees in the world, we provide you with the varieties offered by the major producing continents including Africa, Central America, South America and Asia.

We will also provide some helpful advice on how to recognize a good coffee by its color, the roasting of its beans, its smell and its taste.

After that we will introduce you to the forms of coffee and the different brands in the world. Then, you will know the difference between Arabica and Robusta.


1) World cafes: coffee from Africa, America and Asia

African coffee

Central American coffee

South American coffee

Asian coffee

2) How to recognize good quality coffee?

The color and roasting of the beans

The smell


3) The different forms of coffee

Ground coffee

Coffee beans

Instant coffee

Pods and capsules

4) The different brands of coffee in the world

5) Arabica or Robusta

6) What are the different types of roasting?

1) World cafes: Coffee from Africa, America and Asia

African Coffee

Africa is a major producer, exporter and consumer of coffee, accounting for around 12% of world production. Generally cultivated in an artisanal way, African coffee is recognized for its taste and flavor and many African countries make it a pillar of their economy.

Ethiopia leads the production of coffee in Africa. The country records for the coffee sector more than 25% of its total exports from the continent. Ethiopian coffee is produced on more than 400,000 hectares of land. It is the symbol of Ethiopian hospitality.

Other countries like the Congo are also major exporters. Kenyan coffee, on the other hand, is often tart and very aromatic.

Arabica and Robusta are the main types of coffee produced in Africa. Generally, the former British colonies turned to Arabica, while the French-speaking countries produced mainly Robusta.

However, Robusta represents more than 65% of the continent's production due to its ease of cultivation and its resistance to various African climates.

Central American coffee

Peru offers fine coffees, with a delicate, slightly acid taste. The third largest coffee producer, Central America offers a wide range of espresso and arabica coffee. The Caribbean Coffee has a taste sometimes tart, sometimes full-bodied or slightly tart.

With 25,000 producers, Jamaica offers Blue Mountain. For a medium roast, it is soft, aromatic and sweet. There are a multitude of coffees in the world market, each of which is produced under varied conditions and different roasting styles.

Popayan, Bucaramanga and Santa Maria are Colombian Arabica coffees. With tart or fruity aromas, Colombian coffee is produced in the Andes Mountains.

South American coffee

Latin America is one of the largest producers of coffee in the world. Over 60% of world production is said to come from South and Central America.

Among the many exporting countries, Brazil leads the way, holding around 30% of world production. That is explained by its climate and its lands favorable to the culture of coffee.

In this country, there are more than 2.5 million hectares of fields intended for the cultivation of coffee as well as 8 million jobs provided directly or indirectly by this sector. The Brazilian Coffee Market offers a variety of arabica coffee with chocolate and caramel flavors with an ounce of acidity.

Peru is also one of the countries whose economy is mainly focused on the production and export of coffee. With more than 160,000 small producers throughout the country, the country mainly produces organic coffee, like Brazil, and together they supply over 75% of organic coffees worldwide.

The plantations are generally found at high altitude in Peru because of its rugged and mountainous relief.

Arabica and Robusta are the most common coffee varieties in Latin America.

Asian coffee

Southeast Asia is one of the biggest producers thanks to its favorable climate for growing coffee. Besides, the local population is particularly fond of this drink.

Indonesia, Vietnam, India and Thailand, all of these countries today produce Robusta and Arabica. However, Robusta remains the most widely grown type of coffee on the continent.

What is striking about Asian coffee is the wide variety of quality coffees with a particular taste for each: Sulawesi, Macassar or Kalosi.

All these varieties come from a different harvesting, processing and roasting to obtain their own flavor and scent.

The Asian continent is in the top 3 of the largest coffee producers in the world and this sector is one of the pillars of the economy of many countries.

2) How to recognize good quality coffee?

The color and roasting of the beans

For coffee beans, observe the color of the roasted beans. When the roasting is well done, the beans have a uniform color. Another indicator to help you recognize good quality coffee is freshness. Coffee that looks too shiny and oily is no longer fresh. It will therefore lose quality and taste.

The smell

Good quality coffee will smell of fresh ground coffee. Its smell is quite particular and not too pronounced.


Good quality coffee is neither too bitter nor too sour. It is a skillful blend of aromas and has a long finish.

3) The different forms of coffee

Coffee is sold in many forms so you can enjoy your favorite drink in a variety of tastes and aromas.

Ground coffee

Ground coffee is obtained by grinding the roasted coffee beans. This form is also the most widespread in the world and probably the most sold. Its very low price compared to other types is the main reason for its popularity.

Generally there are 2 types of ground coffee: coarse grind and fine grind. The first is generally used for the preparation of "filter coffee", while fine grind is more suitable for making espresso.

Coffee beans

Coffee beans are the original form of coffee. It is used in grain coffee machines so that you can enjoy the freshly ground aroma of coffee. Once ground, the coffee begins to lose flavor and taste. This is the reason why many people prefer coffee beans for maximum flavor.

Bean coffee undergoes the least possible transformation process, which makes it both economical and ecological. Coffee grounds can very well be used as fertilizer.

Instant coffee

Instant coffee comes in the form of a powder which dissolves instantly in hot water. So you don't get coffee grounds and you don't have to use a filter. Its main advantage lies in its ease of preparation which does not require any specific machine.

Pods and capsules

These are modern forms of coffee. They are generally to be inserted in specific coffee machines. These are small aluminum capsules which are inserted into the machine.

4) The different brands of coffee in the world

Coffee is distributed by numerous roasters around the world. The Vergnano brand, an Italian coffee specialist recognized worldwide, exports its products to around sixty destinations around the world. It also has numerous coffee shops located in 13 countries. Vergnano café offers ground coffee, beans, organic coffee and espresso.

Italian Lavazza is the world's leading manufacturer of coffee pods. It offers robusta and arabica coffee with different ranges such as: Top class, Crema e Gusto, Grand Espresso, Super Crema, Dek (decaffeinated). With four factories in Italy, one in France for the production of the Carte Noire brand and one in India, the Italian roaster also has numerous coffee shops.

Jacques Vabre is a French brand specializing in roasting and marketing coffee. The products offered by the brand are: Degustation coffee, Régal, Nigth and Day, Nectar and El Gringo.

As for the Maison du café, it brings together a set of essential brands on the coffee market. It offers 19 varieties of gold espresso capsules. The latter brand markets a coffee with unique flavors and deep colors, roasted according to a process specific to the brand L'OR.

Senseo offers a rich and varied range of pods: Blacks, Classics, World Selections, Gourmands and City. Y

A subsidiary of the Nestlé group, the Nespresso company markets capsules and machines. Nespresso capsules contain mixtures of robusta and arabica from around the world. There are 24 varieties of Nespresso capsules on the market. The Cap Mundo range offers selected coffee, contained in 100% compostable, biodegradable capsules, compatible with all Nespresso machines.

The "OR" brand offers a new range of aluminum capsules which are perfectly suited to Nespresso coffee machines.

5) Arabica or Robusta?

Arabica Coffee

Arabica coffee is one of the most widely consumed coffees worldwide. Arabica coffee got its name from the Arab merchants who brought East African coffee to the Arabian Peninsula. There are around 200 varieties of arabica. It grows most often in the shade of trees with large foliage, in volcanic soil rich in minerals and fertile. Arabica trees are grown in India, Central America, Papua and on the East African coast. It can reach a height of 5 to 6 meters. The maturity of the beans varies between 60 and 120 days, which gives Arabica coffee a more pronounced aroma and acidity. It contains less caffeine than other coffees. Arabica coffees have a more aromatic and slightly acid taste.

Robusta Coffee

Robusta is one of the 50 varieties of Canephora. It is a plant native to Africa. It is more robust than arabica and less expensive to produce. It has a higher caffeine content than arabica and its cultivation requires less maintenance. Robusta does not taste as fine as arabica. This is why its seeds are most often used in the production of instant and espresso coffee or in blends.

6) What are the Different of Coffee Roasting Techniques?

Roasting is the process of cooking the coffee beans to bring out all the aromas. Coffee, baked at 200 °, loses water, gains aroma and increases in volume. Its color gradually changes from green to black. Part of the acidity becomes bitterness.

Roasting is a very important step in coffee production, as it guarantees the quality of the coffee. It therefore requires permanent monitoring and correct temperature adjustment. When the roasting process is successful, the coffee is light and has a very pleasant taste. But, when roasting is not successful, the coffee loses quality and flavor. There are several roasting techniques.

Old or Traditional Roasting

Old or traditional roasting takes about 20 minutes. The green coffee beans are brought into the roaster, at a temperature of 200 °. This method allows roasting 700 kg of coffee per hour. It is effective for roasting great vintage coffees. It preserves the aromas and increases the quality of the coffee. After roasting, the coffee is cooled in the open air by air mixing.

Flash or Flash Roasting

Flash or flash roasting is reserved for robusta coffees and instant coffees. With this method, several tonnes of coffee can be roasted per hour. The grains are subjected to a temperature of 880 ° for 90 seconds. Flash roasting is used for coffee intended for distribution. It is not suitable for Grands Crus coffees.

Rapid Roasting

Rapid Roasting yields 1500 kg of coffee per hour in ten minutes. It is a method suitable for productions for distribution purposes. It involves the use of very powerful machines. The coffee is subjected to a temperature of 800 ° and then cooled by water bath or by air mixing.

The last form of roasting is that which can be carried out at home. For this, we use small individual roasters. However, the roaster can be replaced by a broiler, a cast iron plate or a tinned copper bowl.