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Coffee Varieties

FRESHLY ROASTED COFFEE | SPANOS ZACHARIAS LARISSA

 

Coffee Varieties...

 

 

There are two types of coffee: the Arabica coffee type and the Robusta coffee type. Arabica coffee varieties are famous for their superior quality and their intense aroma. The fruit of an Arabica variety is large enough, elongated and relatively flat. The most
sophisticated Arabica varieties come from Latin America and Africa.
Robusta coffee varieties are less fragrant but more durable and more productive. The Robusta fruit is round, compact and shorter than the Arabica fruit. Robusta coffee varieties can be found in Africa as well as in India.
 
 
Varieties of Arabica coffee
 
  Typica 
This special coffee variety is known for the elongated and oval shape of the grain. In Central America, they also call it "Arabigo" or "Criolo". The Typica variety is characterized by its "pure" and intense acidity, which becomes more intense when grown at higher altitudes. The result in the cup can be characterized for the light lemon flavor and the pleasant flower note as well as for its sweet aftertaste.
 
  Bourbon
The Bourbon variety was discovered on the island of Reunion near Madagascar, originally called Bourbon. The Bourbon fragrance is special and is characterized by a sharp acidity similar to that of a wine as well as its sweet aftertaste. Bourbon varieties grown at higher altitudes also have "floral" aromatic features. Bourbon coffee beans are small in size and round.
 
  Caturra
The Caturra variety was discovered in Brazil. Caturra is a mutation of the Bourbon variety and can produce good grain quality in very large quantities. The leaves are similar to those of the Bourbon variety. The characteristics of a coffee of the Caturra variety are the distinct acidity with aromatic lemon notes, especially at high altitudes. The granules are compact and the "burst" of each grain in the center seems to be embedded in the other layers.
 
  Catuai
The Catuai variety is a combination of the Mundo Novo and Caturra varieties. The advantage of the Catuai variety is that it withstands conditions such as strong winds and rainfall. The fruit resists and does not fall easily on the ground. This variety does not have a characteristic aroma.
 
  Mundo Novo
It is a combination of the Typica and Bourbon varieties. The plant is durable and has good performance at medium and high altitudes. The flavor of the Mundo Novo variety lacks sweetness and can be characterized by its bitter aftertaste.
 
  Maragogype
The name of this variety comes from a region called "Maragogype" in Bahia, Brazil. In general, the aromatic profile of these grains with the unusually large size is characterized by a soft and refined sweet acidity.
 
  Pacamara
This is a crossing of the Maragogype and Pacas varieties.
 
  Pacas
The Pacas variety is a crossing of the Caturra and Bourbon varieties.
 
  Catimor
This is an intersection of the Arabica-Robusta variety from the Timor region and the Caturra variety. The quality of the Catimor grains is unique for its "sour" acidity and its toning and salty aftertaste.
 
  Geisha
It is a variety that comes from tall trees with big fruits. The culinary experience of this variety grown in Panama is characterized by a floral aroma and a continuous exotic aftertaste combined with a strong refreshing acidity. Geisha grains are curved and thin.
 
  Villa Sarchi
A natural hybrid of the bourbon variety. We met her for the first time in Sarchi, West Valley, Costa Rica. When coffee production is good, this variety is complex in the cup with grape aroma, green mill and glowing notes.
 
  Pache
It is a mutation of the Typica variety and was first observed in Guatemala. It is also known as Pache Comun.
 
  Villalobos
The variety was born in the Western Valley of Costa Rica. This is an exotic variety, which takes from the extremely rich soil and the ideal microclimate of the area what it needs to give it sweetness and balanced acidity, two of its basic characteristics.
 
  Castillo
It is a sub-variety of Colombia (mutation) which has been adapted to a laboratory for its better performance in specific climates and soils. Today is the most widely grown coffee in Colombia.
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