{"id":4151,"date":"2021-11-20T17:10:34","date_gmt":"2021-11-20T15:10:34","guid":{"rendered":"http:\/\/waycuproaster.com\/?page_id=4151"},"modified":"2025-05-19T12:56:35","modified_gmt":"2025-05-19T10:56:35","slug":"blends-origins","status":"publish","type":"page","link":"https:\/\/waycuproaster.com\/en\/blends-origins\/","title":{"rendered":"Blends & Origins"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\n\t\n<\/svg>\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Blends & Origins<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Millions of people around the world relax every day in a cafeteria, enjoying a cup of delicious coffee. Specialty blends enhance this experience even more - a trained barista can make you excellent quality coffee just the way you prefer it.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Blends & Species<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Like grapes and hops, coffee beans come from a tree that includes many species and varieties. Even though only a few of them thrive around the world, new varieties continue to grow. Today, scientists are developing a modern way of classifying coffee and are constantly discovering new species. No one knows exactly how many species there are, but until today, about 124 types of coffee have been identified. Only C. Arabica and C. Canephora (commonly known as Arabica and Robusta) which are cultivated for commercial purposes, accounting for about 99% of world production. There are many cultivated varieties of Arabica. These trees are referred to as Typica, a common name for “ordinary” coffee.<\/p>

The Typica variety was the genetic starting point of the trees that spread to the rest of the world. Bourbon was one of the first known varieties to be a natural mutation of Typica. Today most varieties are either natural or cultivated mutations of these two. The species C. Canephora originates from West Africa. It has spread all over the world, in almost all Arabica producing countries. There are many varieties in each species but they are all known as Robusta. The appearance and taste of coffee are affected by many factors, such as soil, sun exposure, millimeters of rainfall, wind, insects and diseases. Many varieties are genetically similar, but have different names due to region. This facilitates accurate mapping of Arabica and Robusta growth.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Cultivation and harvesting<\/h3>

The coffee tree is evergreen. It is planted in about 70 countries with suitable climate and altitude. The trees need care and grow for 3 to 5 years before they bear flowers and fruits.\nCoffee fruits are collected from the tree during harvest.\nGrowing conditions affect the quality of coffee\nFlowers and fruits are sensitive to wind, sunlight and frost.\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Storing<\/h3>

Buying coffee beans and a grinder is the best way to enjoy fresh coffee at home. Store the bad guys in an airtight container, in a dry dark place, away from strong odors. Do not put coffee beans in the refrigerator.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Processing<\/h3>

To make beans, the coffee beans must be processed. The treatment methods are dry and wet. Processing can improve or damage the coffee. If not done carefully it can damage the fruits.\nThe two initial processes are different but have the same goal, preparing the coffee bean for the dry grinding stage.\nThe dry natural coffee beans and the washed beans rest for up to 2 months and then go through the process of dry grinding.\nProducers divide coffee beans into different categories, indicative of quality. Low or medium quality coffee is placed in a container for transport.\nThe high quality granules are transported all over the world in bags lined with plastic or in small aluminum airtight bags.\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Evaluate the flavors<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Coffee offers a very wide range of complex aromas and flavors. The more you try, the easier it will be to distinguish the different types of blends. These four flavor wheels act as indicators. Refer to them to identify and compare aromas, flavors, textures, acidity levels and aftertaste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\n\t\t\n\t\t\n\t\t\n\n