Unblended coffee

A single international classification coffee, unfortunately, and perhaps fortunately, no. Attempts to build a coherent classification of varieties kofeproizvodyaschimi taken by many countries: by region, manufacturers, on the size and hardness of the grain, the height growth of coffee trees.Typically, consumers have become accustomed to determine the right kind of coffee-producing countries (Colombian Coffee - Columbian coffee), regions, states or provinces (Brazil Arabica - Brazilian Arabica). Sometimes it is named after the mountain or valley, where the coffee was produced (Tanzanian Kilimanjaro-Tanzanian Kilimanjaro) or after the town (Columbia Armenia-Columbian Armenia) and even a port (Brazilian Santos - Brazilian Santos).

Recently come across the names of varieties, bearing the name of the chateau (translated from French means "estate", "lock").

Classification by grain size less bulky. Large denoted by the letter A (India), medium - A two (Kenya, Tanzania), small - three A (Peru).

In Latin America, the most common classification of grain hardness. The higher the coffee plantation, the harder the coffee beans. Meanwhile, it means they are better and of higher quality.

Each unmixed grade - its original and unique taste. There are about ten and they underlie different coffee blends. The main conditions that determine the quality of the coffee - the scent, color saturation (the "weight" in the language of coffee), acidity (brightness, sharpness drink) and taste (does not need to be clarified). However, in England, was published dictionary, which contains definitions of 1200, evaluating the taste of coffee.