What type of coffee is characterized by lower quality beans and often mass produced?

The characterization of coffee as being made from lower quality beans and often mass produced aligns with commodity grade coffee. This type of coffee is typically grown in large quantities and does not focus on specific flavor profiles or quality traits that are often associated with higher-grade coffees.

Commodity grade coffee is generally traded on the commodities market and is subject to price fluctuations based on supply and demand. It often lacks the unique characteristics that specialty coffee offers, making it less desirable for discerning coffee drinkers who prioritize flavor complexity and sustainability. The production methods and grading standards for commodity grade coffee do not emphasize the same quality control measures that are essential for specialty grade coffee, which is crafted from higher quality beans and often showcases regional specifics or unique flavor notes.

In contrast, specialty grade coffee, single origin coffee, and Arabica coffee are all linked to higher quality standards or specific characteristics. Specialty grade coffee is noted for its high standards and often features unique tasting notes, while single origin coffee comes from a specific location and typically highlights regional flavors. Arabica coffee refers to one of the two main species of coffee, known for its superior flavor profile compared to Robusta, but it can exist in both specialty and commodity forms.