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Coffee Facts

Know Your Coffee and the Different Kinds of Blends


If you know your coffee well enough, surely you’d know that your dark black beverage doesn’t have a universal taste and smell. That’s because when you take two or more types of coffee beans and combine them together, one may discover that there is a wide roster of coffee blends to choose from. Coffee beans Roasted_Coffee_Beans_Texture may also be brewed together with flavorings such as vanilla, cinnamon, hazelnut and even milk to create an endless list of coffee varieties.I suggest you take your love for coffee to another level and educate yourself about the different kinds of coffee blends. Not only will this knowledge impress a coffee connoisseur, you’ll also be able to educate your palette and appreciate the skillful process that goes into coffee blending.

 While different coffee houses may have different names for their specialty blends, usually the names are centered on the origin of the coffees. As such, the only way you can fully appreciate coffee blends is when you know the origins of your beans.

 The origins of your beans matter because various climate conditions and soil composition greatly affect and are vastly responsible for the beans’ distinct tastes and flavors. Generally, there are two kinds of beans namely Arabica and Robusta. Since the former are grown at high altitudes, they are considered the highest quality bean in the world. It has a suave caramel aftertaste and a truly rich aroma making it a candidate for high-quality coffee. Robusta beans, on the other hand, are grown at lower altitudes and have a much stronger bitter flavor. It is only intuitive that producers combine both beans in the same brew to take full advantage of its distinct flavors.

 While the possibilities are endless, here are just some of the most popular blends you can enjoy all around the world:

 1.    Mocha Java Blend. Considered as the world’s oldest blend, Mocha Java combines two premium coffee beans with complementing characteristics. The wild, rich and fruity flavors of the Yemen Mocha provide a perfect complement to the clean, smooth and full-body flavor of Java coffee, which is one of the most popular coffees grown in Indonesia.

 2.    Jamaica Blue Mountain Blend. This blend is named after a dominant single-origin coffee called the Jamaica Blue, which is grown in Jamaica’s Blue Mountain District and is a highly sophisticated coffee with a smooth and silky taste, an outstanding full body and a well-balanced flavor. It is usually combined with inexpensive coffee to diffuse its taste and make it more affordable for mass consumption.

 3.    Caribbean Blend. This blend usually combines the finest Central and South American coffee beans with a gamut of tropical flavors such as coconut, hazelnut and caramel.

 4.    Breakfast Blend. This blend is aptly named for the time of the day it is best consumed. As such, breakfast blends are usually a blend of medium-bodied coffees roasted more lightly compared to its after-dinner counterparts.


At the end of the day, be open to exploring different kinds of coffee blends!

Five Interesting Facts About Coffee

 Millions of people around the world start their day with a freshly brewed cup of coffee. Why not? Not only is coffee bursting with flavor, it’s also an excellent energy source which makes it the perfect go-to drink every morning.

 So, if you’re one of those who love your cup of coffee every morning, you’ll be delighted to know there’s more to your favorite drink than just an energy booster to perk you up!

 Here are five interesting things worth knowing about one of the world’s most well loved beverages:

  •   Just like all great things, the discovery of coffee was a result of an accident.

 Legend has it that Kaldi, an Ethiopian goatherd, first noticed the effects of caffeine upon seeing that his goats acquire extra energy and become frisky after eating coffee berries. Kaldi took the beans to the monks, who at first disapproved of the use of coffee, but finally got into a caffeine frenzy because they were able to keep awake for longer hours of evening prayer.

  •     Arabica is the most consumed kind of coffee in the world.

 Arabica trees grow naturally in Ethiopia and it comes as no surprise that it is the world’s most consumed kind of coffee. At present, 70% of the world’s coffee drinking population consumes Arabica coffee, which is mild and aromatic. The remaining 30% drinks Robusta coffee. It has a more bitter-tasting flavor compared to Arabica but it also has 50% more caffeine.

  •    Coffee has four times the antioxidant content of green tea. Plus, it has more fiber than orange juice too!

 Coffee’s antioxidant properties do not only make this caffeinated drink an effective anti-depressant and memory-enhancer, it also helps prevent the development of diseases such as heart disease, stroke, diabetes and Alzheimer’s disease. Now, isn’t that enough reason why you shouldn’t miss your daily cup of Joe?

  •  The best coffee in the world doesn’t come from coffee trees; it comes from the stinky remains of civets found in Asia.

 The Asian Palm Civet is a small creature that looks like a ferret or a cat. Its diet mainly consists of coffee berries. As such, people extract coffee from its manure. While most people may find the thought repulsive and disgusting, Civet coffee actually tastes good! It tastes like caramelized chocolate with almost no hint of bitterness. No wonder it’s considered the best coffee on the planet.

  •    George Washington invented instant coffee.

 The inventor of instant coffee is not the same George Washington who became the first president of the United States of America.  It’s actually George Constant Louis Washington, a businessman who started his own company called G. Washington Coffee Company. Now, you know who to thank for the ready-to-drink coffee some of you may enjoy on a daily basis!

 At the end of the day, how can anyone not love coffee? Not only does this dark black beverage give your body so much health benefits, it’s also filled with a very colorful history as rich as its aroma.

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