The World’s Most Unique Coffees
All Australian coffee lovers will be familiar with Arabica and Robusta, which are the most popular coffee bean varieties used in this country. There are, however, many others to discover from all over the world.
Let’s take a look at some of the world’s more rare and exciting coffee bean varieties.
- Ospina is a Colombian Arabica coffee grown in the lush Andean highlands. Its flavours are influenced by being grown in an environment of rich volcanic soil, abundant sunshine, plenty of rainfall, and a wet-milling process alongside sun-drying. The coffee is sweet and well-balanced.
- Geisha Originating from the Ethiopian Arabica variety, Geisha is a prized for its exceptional quality and unique flavor. It gained fame from it’s production in Panama, where it is grown at high altitudes. Geisha presents with floral/jasmine aroma with a complex fruity flavour.
- Peaberry Peaberry beans are a rare mutation where only one bean develops inside the coffee cherry instead of the usual two. This unique formation results in a bean that is rounder and denser, often leading to a more concentrated and vibrant flavour, described as bold and slightly sour.
- Bourbon Named after the island of Bourbon (now Réunion), Bourbon coffee beans are known for their sweet and complex flavours. They often exhibit notes of caramel, chocolate, and fruit, making them a favourite among a wide variety of coffee fans.
- Rwanda Sholi Natural This is a standout from the Southern Province of Rwanda. Grown at high elevations, the beans undergo a natural processing method that infuses them with vibrant fruit flavours, melon and cranberry being the most often mentioned
- Myanmar Oat Twin Hailing from the Shan State in Myanmar, this is a hidden gem. The beans are naturally processed, resulting in a flavour profile with notes of dried fruit, basil, and dark chocolate.
- Saint Helena historically dates to the mid-1700s, when Yemeni coffee seeds were transported to the island almost 2000km off the West African coast. The volcanic soil and mild climate contribute to perfect coffee cultivation conditions and the coffee is hand-cultivated and processed.
- Finca El Injerto is a Guatemalan award-winning coffee from a certified carbon-neutral coffee farm situated at a high altitude and with mineral-rich soil (non-volcanic). The distinctive coffee is creamy and sweet with notes of dark chocolate, sweet fruits, tamarind, rose, coconut, and tea.
Love Coffee? Become a Barista!
If you are looking towards a career in hospitality, or if you’re simply a lover of coffee, learning some essential barista skills should be high on your agenda. Participating in Sydney barista training is the first step to opening a new, exciting world for yourself and those you serve!
Sydney Barista Courses with Catch Training
Catch Training is a Sydney-based RTO offering what we humbly consider to be the best barista training in Sydney.
Our barista courses are fun, informative, skills-based, and ideal for everything from career building to an enjoyable day’s social activity. Whether you’re just starting as a café owner or are a restauranteur looking to upskill; a high school or university student seeking a foot in the door for casual work; anyone wishing to improve their resume; or you’re simply a coffee lover who wants to know how to up your game with the perfect brews: we will provide you with the practical skills you need!
With more than 10 years of experience in our sector as a leading RTO, we are your one-stop training provider. Catch Training centres are conveniently located all over the Sydney Metropolitan Area with barista courses provided at our centres in The Hills, St Marys, and Campbelltown.
Our barista course options include:
We also offer several bundled combination course options – see our website for details.
Join one of our small classes for a day of learning everything you need to know to become a barista. We also offer group booking options for agencies and other organisations.
Call 02 8007 3427 or email us today for more information or quickly enrol online!
