Before the rich aroma. Before the ritual. Before your bold Zvegor pour.
There’s the bean; the origin, the essence, the unsung hero of your coffee experience.
At TZB, we believe that great coffee starts with understanding the bean: its roots, its nature, and the world it grows in. This is where every coffee cup begins.
Arabica is considered the more refined of the two, is native to Ethiopia, and is known for its smooth body, bright acidity, and complex aromas. It’s a bit of a diva, sensitive to disease, picky about altitude, and requires cooler climates to thrive. But when nurtured well, Arabica rewards with cup profiles that range from citrus and floral to wine-like and fruity.
Robusta, on the other hand, is the hardy cousin. It grows at lower elevations, resists pests, and produces cherries more prolifically. Its flavor is bolder and earthier, with a punch of bitterness and nearly twice the caffeine of Arabica. This makes it ideal for strong blends and espresso crema.
To simplify:
- Arabica = nuance, elegance, and acidity
- Robusta = strength, bitterness, and crema
Both play a role in Zvegor’s blends. We don’t choose sides, we choose quality.
These beans grow inside a red cherry, typically two seeds per fruit nestled inside layers of mucilage and parchment. The journey from plant to cup starts here, deep within the anatomy of a berry most people never see.
And like wine grapes, coffee plants are heavily influenced by their environment: soil, shade, rainfall, and altitude all shape how the bean will taste long before roasting even begins.
At TZB, we treat the plant as the origin of everything: the root of flavor, tradition, and purpose. Because when the plant is respected, the coffee tells a better story.
ALL ABOUT THE BEAN
- Arabica
- Smooth, bright, sweet
- Complex, high-quality flavor
- Most common in specialty-grade coffee
- Robusta
- Bold, intense, and earthy
- More crema in espresso
- Common in blends and instant coffee
- Liberica (Coffea liberica)
- Grown mainly in Southeast Asia
- Woody, smoky, floral aroma
- Rare and polarizing, not everyone’s cup
- Excelsa (Coffea excelsa)
- Technically, a variety of Liberica
- Tart, fruity, mysterious flavor
- Adds depth and complexity to blends
At TZB, we honor Arabica for its complexity and Robusta for its strength and body, and we respect the full spectrum of the coffee bean world.
Climate: Where Great Coffee Takes Root
Coffee may be roasted in cafés and brewed in kitchens, but it’s made in the fields, shaped long before it ever reaches a cup. And at the core of every exceptional coffee bean is something we can’t engineer or manufacture: climate.
The perfect coffee-growing environment is a delicate balance of elements: altitude, temperature, rainfall, and soil quality. All work in harmony to nurture the bean from seed to harvest.
High altitudes, typically between 1,200 and 2,200 meters, are essential for producing the dense, slow-developing beans we use in our Zvegor blends. The cooler temperatures found at these elevations, ideally between 18°C and 24°C, slow the bean’s maturation process. This allows the coffee cherry to absorb more nutrients over time, which translates to richer sugars, deeper flavor, and higher acidity. Qualities prized in specialty coffee.
But altitude alone isn’t enough. Rainfall must be abundant yet well-timed, with most regions requiring 1,500 to 2,500 millimeters annually to support flowering and fruit development. Too much or too little rain can disrupt the growth cycle or compromise the bean’s integrity.
Then there’s the soil. Coffee thrives in well-draining, mineral-rich soils, particularly those found near volcanic regions, where natural decomposition provides essential nutrients. These soils act as the bean’s first teacher, shaping how it will taste months later in your cup.
Even shade plays a role. Coffee plants grown under a canopy of native trees are shielded from harsh sun and temperature extremes. This slower, more protected growth not only produces better beans but also encourages biodiversity and sustainability, which are central to our sourcing philosophy.
At TZB, we choose our growing partners carefully, not just for the quality of their harvest, but for the harmony between their farms and the land. Because we know that great coffee doesn’t come from controlling nature. It comes from working with it.
Regions: Where Beans Discover Their Voice
A coffee bean is more than just a seed; it’s a storyteller. And where that story begins makes all the difference.
At TZB, we source beans from the world’s most iconic and diverse coffee-growing regions. Each one leaves a signature on the bean, from citrus-bright Ethiopian heirlooms to spicy Indian monsooned marvels and bold Vietnamese Robusta. Let’s explore the lands that give our coffee its voice.
Africa – Where It All Began
Ethiopia – The Birthplace of Coffee
Wild Arabica grows in Ethiopia’s highlands as it has for centuries. Regions like Sidamo, Yirgacheffe, and Harar produce coffees as rich in culture as they are in flavor.
- Notes: Floral, citrusy, tea-like
- Altitude: 1,700–2,200m
Uganda – The Kingdom of Robusta
Robusta’s wild roots lie in Uganda, where it still grows natively. Alongside this legacy crop, Uganda also produces high-quality Arabica in the misty Mount Elgon ranges.
- Notes: Cocoa, spice, red fruit (Arabica); bold and earthy (Robusta)
- Key Regions: Bugisu, Rwenzori, West Nile
Kenya – Bright, Complex, Unforgettable
Grown on volcanic soil near Mt. Kenya, Kenyan coffees deliver intense brightness and unforgettable juiciness. SL28 and SL34 are legendary varietals here.
- Notes: Blackcurrant, grapefruit, tomato
- Processing: Double-washed, sun-dried
Rwanda – Delicate & Promising
Rwanda’s micro-lots, often woman-led and organically grown, are quickly gaining ground in the specialty market.
- Notes: Floral, creamy, crisp acidity
- Regions: Nyamasheke, Gakenke
Latin America – Brightness, Balance & Body
Brazil – The Global Backbone
Brazil is the coffee world’s giant. Vast estates produce reliable, low-acid beans ideal for blends and espresso.
- Notes: Nutty, chocolatey, smooth
- Altitude: 800–1,400m
Colombia – Smooth & Bright
Volcanic soils and high elevations yield clean, balanced coffee. Colombia’s dedication to quality is world-renowned.
- Notes: Red berries, caramel, gentle citrus
- Regions: Huila, Nariño, Tolima
Guatemala – The Volcanic Jewel
Volcano-rich regions like Antigua produce full-bodied, luxurious coffees with rich depth.
- Notes: Cocoa, spice, citrus zest
- Altitude: 1,500–2,000m
Peru – Organic and Elevation-Powered
Andean heights and sustainable farming give Peru’s beans a quiet confidence.
- Notes: Almond, red apple, soft chocolate
- Often organic and Fair Trade
Asia-Pacific – Bold, Unique & Underrated
India – Earthy Depth & Monsoon Charm
India’s shade-grown coffees include the famous Monsoon Malabar, aged by coastal winds for months to create low-acid, full-bodied beans.
- Notes: Earthy, spicy, mellow
- Regions: Karnataka, Kerala
Indonesia – Full-Bodied & Funky
Sumatra and Sulawesi coffees undergo wet hulling, yielding uniquely herbal and syrupy cups.
- Notes: Smoky, woody, herbal
- Low acidity, long finish
Vietnam – Robusta Royalty
The world’s top Robusta producer is rapidly evolving. Vietnam’s traditional brewing culture (phin filters and condensed milk) is now joined by quality-focused fine Robusta production.
- Notes: Cocoa, earthy, punchy
- Use: Blends, espresso crema, Vietnamese iced coffee
Whether it’s the floral whispers of Ethiopian heirlooms or the grounded power of Monsoon Malabar, every Zvegor bean is a passport to its homeland. We don’t just roast coffee, we carry its voice, its soil, and its spirit into your cup.