Coffee, one of the most beloved beverages in the world, has a rich and storied history that dates back centuries. Originating in Ethiopia, coffee has traveled across the globe, creating a tapestry of cultural traditions and spawning an industry that is valued in billions of dollars. This ancient drink has evolved through time but several of the oldest coffee cultivars still survive, a testament to the enduring legacy of these beans.
Whether you are a coffee aficionado or merely interested in the historical aspect of this popular drink, understanding the origins of the oldest coffees in the world offers a deeper appreciation for each cup you enjoy.
Oldest Coffees in The World
1. Ethiopian Heirloom Varietals
Ethiopian heirloom varietals are among the world’s oldest coffee beans, with Ethiopia being recognized as the birthplace of coffee. The term “heirloom” refers to the wild and ancient coffee plant varieties that have naturally evolved in the Ethiopian forests. These varietals are largely uncategorized due to their vast genetic diversity, and they often grow wild or are cultivated in small farms throughout the region.
The coffees produced from these beans are renowned for their complex flavor profiles, including floral, fruity, and wine-like notes. The distinctive tastes are attributed to the unique conditions in which they are grown, including the soil, elevation, and climate.
2. Yemen Mocha
Regarded as one of the oldest and most traditional coffee varieties, Yemen Mocha has been cultivated since as early as the 15th century. The term “Mocha” doesn’t refer to chocolate but to the port of Mocha in Yemen where it was originally traded. These beans are grown in mountainous regions without the use of chemical fertilizers, lending to their organic status.
Yemen Mocha is celebrated for its distinctive flavor which typically includes a chocolatey richness with winey acidity. This coffee’s name has become synonymous with the mixed beverage ‘mocha’, thanks to its natural chocolatey undertones.
3. Jamaican Blue Mountain
Jamaica Blue Mountain coffee is cultivated in the Blue Mountain region of Jamaica and has been in production since the 18th century. This coffee is revered for its mild flavor, lack of bitterness, and a notably smooth, clean taste. Due to strict certification processes by the Coffee Industry Board of Jamaica, only a limited amount of certified Blue Mountain coffee is available on the market.
The high elevation, cool and misty climate, and rich soil contribute to the slow maturation of the coffee cherries, which many believe enhances the flavor profile. Jamaican Blue Mountain is one of the most sought-after and expensive coffees in the world.
4. Java Arabica
The introduction of Arabica coffee to Indonesia dates back to the Dutch colonial era in the early 17th century. Java, one of Indonesia’s islands, became synonymous with Indonesian coffee and gave its name to the popular Javanese coffee.
The Java Arabica is grown on old estates that were established by the Dutch around 300 years ago, using original Arabica stock from Yemen. Its profile is typically heavy-bodied, with rustic flavors that can include sweet chocolate and molasses, as well as woody and spicy notes. Today, “Java” is colloquially used to refer to any cup of coffee.
5. Sumatra Mandheling and Gayo
Sumatra, another Indonesian island, is famous for its Mandheling and Gayo coffees. Sumatra Mandheling, named after the Mandailing people, has been grown since the Dutch colonial period. It is recognized for its full body, smooth and syrupy texture, and complex flavor, often with earthy and spicy undertones.
Gayo, from the Aceh region, is a relatively newer variety known for its bright acidity and clean taste, often with notes of sweet citrus and a creamy texture. Sumatra’s coffee cultivation employs a unique wet-hulling process, contributing to their distinct flavor profiles.
6. Sulawesi Toraja
The mountainous regions of Sulawesi island in Indonesia have been producing Toraja coffee for centuries. The highlands of Toraja offer ideal growing conditions with rich volcanic soil and high elevation. Toraja coffee is typically processed using the Giling Basah method, which imparts a unique character to the beans, often described as deep and brooding with hints of dark chocolate and ripe fruit.
The coffee is known for its rich, full body, low acidity, and multidimensional taste. The cultivation of coffee in this part of Indonesia is steeped in tradition and remains a central part of social and cultural rituals.
7. Tanzania Peaberry
Coffee from Tanzania, while not as ancient as some others on this list, is grown on plantations that date back to the German colonial era in the late 19th to early 20th century. Tanzanian coffee often contains peaberry beans, which are unique as they consist of a single, rounded bean in the coffee cherry, rather than the usual pair of flat-sided beans.
These peaberry varieties are often sorted and sold separately due to their perceived superior flavor profile, which is lively and bright, often with a fruity acidity and medium body. Tanzania’s coffee industry might be younger, but its peaberry selection stands out among the oldest coffee traditions.
8. Guatemala Antigua
Coffee was introduced to Guatemala in the 1700s, but it wasn’t until the 19th century that coffee became a crucial crop for the nation’s economy. Antigua, a region surrounded by three volcanoes, is known for its ideal coffee growing conditions, including the nutrient-rich volcanic soil. Guatemalan Antigua coffees have a full body, spicy flavor, and often hints of chocolate, resulting from the combination of high altitude, hot days, and cool nights.
The ancient cultivation techniques and old growth plants contribute to the complexity of the coffee’s flavor. The Antigua label is tightly controlled to ensure quality and geographic authenticity.
9. Martinique’s Bourbon Pointu
Martinique’s coffee history is intertwined with the infamous eruption of Mount Pelée in 1902, which largely destroyed the island’s coffee plantations. Dating back to the 18th century, the coffee cultivated on Martinique was derived from the Arabica variety known as Bourbon, brought by the French.
The surviving cultivar, Bourbon Pointu, also referred to as Laurina, is celebrated for its unique pear-shaped bean and a delicate profile with low bitterness. Although nearly forgotten due to the natural disaster, Bourbon Pointu was resurrected and is now a rare and pricey commodity, symbolizing the resilience and legacy of historic coffee varieties.
FAQs
What makes an heirloom coffee varietal different from other coffee beans?
Heirloom coffee varietals are essentially the ancient, indigenous coffee plants native to Ethiopia. Unlike selectively bred or genetically modified beans, these varietals retain a genetic structure that is very close to the original coffee plants. They exhibit a diverse range of flavors and characteristics deeply tied to the terroir of the regions where they grow. Each heirloom varietal may represent a unique piece of the region’s coffee history and diversity.
How does the processing method affect the flavor of coffee?
The processing method has a significant influence on the final taste of the coffee. For instance, the wet-hulling method used in Sumatra results in a distinct earthy and full-bodied flavor, while washed processing typically yields a cleaner and more acidity-forward profile. Dry or natural processing, where beans are dried inside the cherry, often leads to fruitier and more wine-like flavors due to the extended contact between the fruit and the seed during drying.
Why are some coffees, like Jamaican Blue Mountain, more expensive than others?
Some coffees are more expensive due to the cost of production, limited yield, and the rigorous quality control measures that are in place. For example, Jamaican Blue Mountain coffee is grown in a specific region with a limited geographical range and has to meet strict certification standards, making it both scarce and highly sought-after. Additionally, the traditional methods of cultivation, harvesting, and processing, often labor-intensive, contribute to the higher cost.
What is a peaberry, and why is it considered special?
A peaberry is a natural mutation where a coffee cherry develops only one seed instead of the usual two. This results in a single, round bean that some believe has a more concentrated flavor. Peaberry beans are often hand-selected and sorted from the regular flat beans, which some coffee enthusiasts consider special due to their rarity and the belief that they roast more uniformly, potentially leading to a superior cup of coffee.
Conclusion
The ancient beans that have drifted down through generations continue to be a testament to the rich, diverse, and profound history that coffee embodies. The oldest coffees in the world bring with them not just unique and refined flavors but also the stories of the cultures and people who have cultivated and cherished these beans for centuries.
From the wild Ethiopian heirloom varietals to the resurrected Bourbon Pointu of Martinique, each coffee holds a place in the world’s vast anthology of agriculture and tradition. As these flavors reach our palate, we not only indulge in a sensory experience but also in the narratives embedded within each brew—a sip of history from the far reaches of the globe.