Different cultivars = Different tastes

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Different cultivars = Different tastes



The World of Coffee 010

Koshihikari rice and akitakomachi rice taste different. Different varieties have different flavors. The same thing goes for coffee.

There are myriad ways to classify coffee cultivars, but they basically fall into two main groups.

With low acidity and strong bitterness, robusta (Latin for “strong” or “hardy”) coffee has bold, harsh tastes. Often used in espresso, robusta beans are disease-resistant, easy to cultivate, and cheap to produce.

Balancing sweet aromas against a smooth tinge of acidity, arabica coffee delivers mild tastes that go down easy. Though disease-prone and challenging to cultivate, arabica beans exude an impressive richness of flavors. Nearly all the beans available from Maruyama Coffee, including the typica, bourbon, and geisha cultivars, fall into the arabica category.

Why doesn’t Maruyama Coffee just carry arabica beans exclusively? A lot of it has to do with disease issues. To safeguard against potential risks, we sell hybrid cultivars—blends of robusta and arabica beans.
People used to say that robusta elements would hurt a coffee’s overall tastes, but recent advances in cultivation techniques and production processes have helped usher hybrid cultivars into the upper echelons of COE rankings.

A deeper awareness of cultivars can broaden your coffee experience.
At Maruyama Coffee, we’re always working to give customers a stronger base of knowledge.