5 Different Types of Green Coffee Beans

You are likely used to your morning coffee coming from brown-colored beans.

However, there are a variety of differently colored coffee beans on the market. One of those types of beans is green.

There are a variety of green coffee bean options. So, what are the different types of green coffee beans?

This guide will detail what the classes are and what you can utilize them for.

What Are Green Coffee Beans?

When you get green coffee beans, you are getting unroasted beans.

Unroasted beans have a green color to them, although they can also be yellow.

Once your beans undergo roasting, they will take on the traditional brown coloring. They will only appear green when in their natural state.

It is worthy to note that you must roast your beans before consumption. Green coffee beans arrive in their original state and require additional preparation before use.

These beans have an authentic taste and can last longer than roasted beans. Green coffee beans typically have a shelf life of six months to one year. You can roast them as needed.

Many green coffee beans are made into extracts or supplements.

These are for health reasons, including:

  • Weight loss
  • Blood sugar issues
  • Blood pressure issues.

You can use most of them for coffee drinking.

What Are the Types of Green Coffee Beans?

The different varieties of green coffee beans differ depending on the area in which you produce them.

Therefore, the taste and quality will be specific to the location.

Each type of bean will have a distinct flavor.

The flavor is reminiscent of the land and soil that it came from. Different soil types will create a variety of flavors and aromas specific to the region.

Additionally, different bean crops will produce different results.

Therefore, what is available one year may not be the next. The availability is dependent on weather and farming style.

Asian Beans

There are many areas of Asia that supply green coffee beans to the world. One Asian country is the location that started it all, Yemen.

Yemen is the founding country for coffee due to the circumstances.

It was there that monks first drank coffee to stay awake for meditation. Beans were later stolen at a port and planted globally.

The Asian country’s Al Mokah port is where the beans were initially discovered and subsequently stolen. The port is where the term “mocha” received its origin.

Many countries in Asia produce quality green coffee beans. Many come from India, where the dry conditions provide high-quality beans.

In addition to India, green coffee beans come from many other Asian regions. Although small, the country of Laos has a fair amount of beans for global consumption.

Additionally, China farms a great deal in different areas of their country.

Other coffee-producing Asian nations include:

  • Indonesia
  • Thailand
  • Myanmar
  • Vietnam

Many of the beans in Asia come from black and mountainous soil. Others come from Andosol or Clay.

This landscape provides ample nutrients for beans to thrive, producing plentiful crops.

In Laos, coffee beans grow in volcanic soil. Due to the volcano’s slopes, water runs to the crops freely.

These conditions lead to highly moisturized beans and a sharper taste.

Asian green coffee beans have been described as acidic with a dry aftertaste. Some find the flavors similar to chocolate or vanilla. Some crops have a caramel taste as well.

Caribbean Beans

Most green coffee beans in the Caribbean come from one of three regions. These areas include:

  • Puerto Rico
  • Haiti
  • Dominican Republic

Most coffee bean batches are limited due to the island’s small size.

As such, there isn’t a large percentage of crops that come from the Caribbean islands. However, what does get produced is of exceptional quality.

Many farmers in the Caribbean abide by fair trade standards. The beans that come from the area are often low in acidity.

The taste can be described as buttery with strawberry aromas.

The difference between Caribbean beans and other countries is the balanced taste.

Beans grown in the islands have a consistent and smooth flavor that is otherwise unmatched.

The island’s soil quality leads to the flavorful nature of the beans. In the Caribbean, the ground is well hydrated but adequately drained.

Additionally, the soil is rich, and the islands enjoy mild temperatures year-round. These conditions allow for optimal production. Haiti is a prime example of this.

With Haiti’s high elevation, crops undergo exposure to frequent sunlight and rainfall. Beans can flourish and produce quality results for consumption as a result.

As a whole, the Caribbean provides excellent green coffee bean crops. However, the small country sizes limit the production amount.

North American Beans

To get the best green coffee beans in North America, look to Mexico and Hawaii. Both locations provide ideal conditions for high-quality beans.

Within Mexico, the Chiapas region is well known for its bean crops. Coffee bean farming is highly prominent in the area.

The farmers pride themselves on having a quality product.

The humidity and volcanic soil of Hawaii allow beans to grow year-round. As with Laos in Asia, the volcanic slopes aid in hydration. Additionally, the soil quality leads to a sharp taste.

Beans produced in Mexico are limited in sweetness. The product often has a chocolate taste with a citrusy component.

Farmers often dry their beans by the sun and not by machines.

Lower quality Mexican beans can have an unpleasant earthy taste. However, when farmed correctly, the taste can resemble the balance of Haiti’s beans.

Many Hawaiian beans are hand-picked and sun-dried. Being sun-dried helps to preserve the authentic taste. Hawaii’s high elevation allows easy access to sun and rain.

Beans coming from Hawaiian crops often have a slightly sweet, floral taste. The beans are also highly aromatic. Most producing trees in Hawaii are around 100 years of age.

North American green coffee beans have unique characteristics. With varying elements throughout the continent, different areas produce vastly different tastes and experiences.

African Beans

Africa produces some of the most sought-after coffee beans in the world. Due to the dry conditions and unique landscape, Africa has high-quality bean flavors.

There are three major countries in Africa for coffee bean production. These countries include:

Ethiopia is one of the most popular countries for beans.

Other producing countries in Africa include:

  • the Congo
  • Burundi
  • Rwanda
  • Uganda

Africa has distinct steps to retain the flavor and quality of the beans. The process begins with hand sorting.

Following the sorting, the beans get fermented and are left to dry. The drying process can take anywhere from 12-15 days.

All steps are complete without machines to preserve the bean’s integrity.

When you taste beans from Africa, you get a combination of flavors. Some beans will give a citrus taste of pear, pineapple, apricot, or currant. Others will be more floral.

African beans are often quite sweet and farmed at a high elevation. The harvest season in Africa goes from October to January.

However, some go from February to March.

Many describe African beans as silky when consumed. The beans are very versatile and are used in a variety of drinks.

Due to the weather, crops get exposed to arid conditions. This weather causes fermentation.

South American Beans

South America has several green coffee bean-producing countries.

Many of them provide beans to a bulk of North America due to the distance. With proximity, it is most practical to do so.

The top producing South American countries are Brazil, Colombia, Peru, and Bolivia. Although other regions have bean crops, they aren’t as large as the other areas.

South America has some of the highest elevations for farming. Some crops are produced at the height of 8,500 feet.

The conditions for agriculture are often tropical with high temperatures.

Many beans that come from South America have a subtle chocolate taste. Typically this is mixed with a hint of citrus, as well as caramel.

This taste is dependent on the region.

South America provides beans that are great for espresso. The makeup of the beans pairs well with milk-based specialty drinks as well.

Brazilian coffee beans have a semi-sweet chocolate flavor that is reminiscent of mocha. Although they are not overly sweet, they do have a faint sweetness to them.

Some beans that are produced in South America have a fruity aftertaste.

However, they have low acidity. With harvest being in the summer months, they have ample exposure to sunlight.

However, some beans from South America are shade-grown in the forest.

Some areas have volcanic soil, lending itself to the rich taste. Shade-grown allows for abundant hydration.

In Summary

When you go to make your morning cup of coffee, you use brown beans. However, most beans come into existence as a shade of green. As they roast, they take on a brown color.

As green coffee beans, the authentic flavor and aroma are intact. Roasting can heighten those characteristics or change them completely.

There are a variety of bean options when they are in their original green form. This guide details what the types are and what you can utilize them for.

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