Who knew coffee could be so complex? But don’t worry, we’re here to break it down for you!

Coffee normally starts as two tiny seeds inside a coffee cherry. But before it becomes the delicious brew we know and love, it goes through a lot of changes. The seeds are surrounded by layers like the silverskin (spermoderm), parchment skin (endocarp), a slimy layer (parenchyma), surrounded by a thin layer of pulp (the mesocarp), all covered by an outer skin (the exocarp), all of which need to be removed before roasting.

There are two main types of coffee beans that are commercially important: Arabica and Robusta. Arabica is genetically distinct because it has four sets of chromosomes, while robusta only has two. At Java Momma, we mostly carry Arabica beans.

Each type of coffee bean has its own unique taste, depending on where it’s grown and the variety. Arabica beans can taste like berries, earthy, citrus, or chocolate. Robusta is typically harsher and is often used in espresso blends to add a certain bite. Robusta also has more caffeine than Arabica.

When it comes to the country of origin, it’s a matter of personal taste. Different regions and even countries can produce coffee with very different flavors. So the best way to figure out your favorite is to try a variety of coffee from different origins and roasting styles.

In short, coffee is a complex and delicious world waiting to be explored!