Coffee beans are classified according to the size they are, with the way they are harvested and cleaned, and in the place they were cultivated. This last point does not only mean what region and country, but also the altitude since this affects the hardness of the bean. Usually the harder beans are more expensive then the softer beans except in the case of Mandheling of Sumatra.
There are two reasons for mixing coffee: the economic reason and the aroma. By adding some Robust and Brazilian Arabic for example, to the high quality Arabic beans, it is possible to maintain the price of a coffee low without it being detrimental to the final product. In the same way, by mixing a determined number of different beans (sometimes only two or three varieties, but more frequently eight or more), it is possible to produce a coffee with a complete aroma and flavor and round, by taking advantage of the best qualities of each bean. Mixing coffee is an extremely skilled job that requires very sensible taste buds so as to come up with the best combinations.
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