Traditionally, coffee beans have been separated into two distinct varieties. Arabica, which is generally thought to be the superior tasting bean, and Robusta, which is slightly more bitter tasting, but much more resilient (hence robust-a). As with any modern commercial crop however, things these days aren’t quite so simple. Coffee producers across the world have been experimenting with cross-breeding different coffee varieties to try to create coffee beans that taste incredible, and are also hardy enough to survive in difficult conditions.

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