No one knows exactly when or how coffee was discovered but, according to the National Coffee Association, a legendary goat herder has been credited with the first cup. As the coffee tale is told, we learn that an Ethiopian goat herder, Kaldi, discovered coffee after he noticed his goats became more energetic after eating the berries of certain trees. The goats became so energized they would not sleep at night. After discussing his observations with the abbot of a local monastery, the abbot began making a drink with the berries and found he was more focused during evening prayers. The abbot shared his findings with other monks, and the knowledge of these “energizing berries” began to spread. It didn’t take long until the news of these beans traveled the world.The coffee bean is found in the cherry-like fruit of a coffee plant. Very early on, the fruit would be mixed with animal fat to create a protein-rich snack bar. Evolving through fermentation processes and other uses, a drink was created by using the whole coffee fruit, including the beans and the hull. Eventually, in the 13th century, people began heating or roasting the beans, and this practice is the first step in making coffee as we know it today.
Typica is one of two parent varieties of coffee cultivars and has been selectively bred for more than 500 years. Typica has mutated and been cross-bred across the world It’s still widely planted in Peru, Mexico, Indonesia, and Jamaica, to name a few countries. The Typica variety is sweet, mild, and approachable. Notes of chocolate and nut take center stage, complemented by hints of spice. Typica’s acidity is mild and balanced, conjuring dried fruit and dark stone fruit, such as black cherry and plum.
Named for an island off the coast of Madagascar, Bourbon is one of the world's most culturally and genetically important arabica varieties. Bourbon is a parent of numerous other coffee varieties. Bourbon delivers brown sugar-like sweetness, fruit notes like cherry and peach, and a round body.
Caturra is a genetic mutation of Bourbon, first identified outside of a village called Caturra in Brazil. This variety was selected and cultivated for its smaller plant size and higher level of production compared to Bourbon. Caturra tastes similar to Bourbon, but is somewhat brighter.