Coffee beans still have this kind of story

Coffee beans are divided into washing type and dry type, flat beans and round beans. The coffee beans have darker and lighter colors. Through deep roasting, the coffee beans burst, doubled in volume, and reduced in weight by nearly 1/4. The coffee beans gradually generate volatile flavor oils during the roasting process, so that the various flavors reach a perfect balance.

Even if the coffee beans are produced in the same country, the climate, altitude, and soil quality of different regions will have subtle effects on the flavor and quality of coffee beans, as well as their own characteristics. The earliest way for Arabs to eat coffee was to chew the whole fruit to absorb its juice.

Later, they mixed ground coffee beans with animal fat to use as a physical supplement for long-distance travel. It was not until about 1,000 AD that green coffee beans were boiled in boiling water to become an aromatic beverage.