Kávébab

Kávébab refers to the seeds of the coffee plant, scientifically known as Coffea. These seeds are the raw material from which the popular beverage coffee is made. Coffee plants are evergreen shrubs or trees native to tropical Africa, but they are now cultivated in many tropical regions around the world. The two most commercially important species are Coffea arabica (Arabica) and Coffea canephora (Robusta).

Arabica beans are known for their aromatic qualities, delicate flavor, and higher acidity, making up about 60% of the world's coffee production. Robusta beans, on the other hand, have a stronger, more bitter taste and contain more caffeine, accounting for roughly 30-40% of global production. Other species like Liberica and Excelsa exist but are grown in much smaller quantities.

After harvesting the coffee cherries, the beans undergo processing to remove the outer layers. Common methods include wet processing, dry processing, and honey processing, each influencing the final flavor profile of the bean. The processed beans are then typically roasted to develop their characteristic aroma and taste. Roasting levels, from light to dark, significantly alter the flavor, with lighter roasts preserving more of the bean's origin characteristics and darker roasts bringing out bolder, sometimes smoky notes. Finally, the roasted beans are ground and brewed with hot water to produce the beverage we commonly call coffee.