A coffee “bean” is actually the seed of a cherry-like fruit that grows on a genus of plant known as Coffea. There are approximately 25 to 100 species of coffee plant under this genus, some of which grow as small shrubs while others grow as tall as trees. The most important species of coffee plant that are cultivated for drinking are the Arabica and Robusta

It usually takes three to four years before coffee plants bear fruit. Once the fruit’s color is a deep shade of red, they’re harvested and processed in order to obtain the seeds inside. The coffee beans are then hulled, polished, graded and sorted before being exported.

The milled coffee beans are called “green beans.” They can be brewed to make green coffee, which is believed to have weight loss properties due to its chlorogenic acid content. Green coffee beans can also be slightly roasted to make “white” coffee beans (which are actually tan in color).

White coffee beans are considered specialty items and are not widely available. They have a nutty taste when brewed, and are usually mixed with other ingredients to make a gourmet drink. Other levels of coffee bean roast include

• Light roasts: Lightly roasted coffee beans give off a delicate flavor when brewed. They’re more acidic than other types of roasts. Their surface also looks dry, since they haven’t been roasted long enough to extract their oils. This degree of roasting is commonly used for high-quality beans to make their original taste more noticeable than the roasted flavor.

• Medium roasts: Usually referred to as “American roast,” medium-roasted coffee beans are medium-brown in color, with a slightly toastier flavor and less acidity than lightly roasted beans. Most people prefer this type because of its balanced flavor and acidity.

• Dark roasts: Dark-roasted coffee beans are characterized by their very low acidity, shiny black surface and strong, smoky taste. Low-quality beans are often used for this type of roast in order to overpower their original taste with a toasty flavor.