What is 100% Arabica Coffee?

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When we drink coffee, most of the time it is because of the need for caffeine pick-me-up, and we rarely care or don't know the difference between coffee and beans, let alone the huge difference in flavor and taste.

Only in advertisements can you hear the slogan "Arabica coffee". There are many people who don't understand what this word means.

Our subconscious mind has bound the caffeine and pick-me-up effects of coffee tightly together, quickly replenishing the energy we need in the morning.

However, for the more discerning coffee lover, the image of good coffee must not be a coffee shop that only provides coffee beans and caffeine, and the representative of "100% Arabica" coffee also has a grade distinction.

Coffee has three native species: Arabica, Robusta, Liberica, because of flavor and planting reasons, the market circulation of coffee only the first two, Arabica and Robusta, market share is almost 73 open.

These three native species have been spread to different places around the world, producing different flavor changes. Just like apples, apples in each province in China have different flavors and varieties, and there are great differences between domestic and foreign apples.

Caffeine content comparison

Arabica contains roughly half as much caffeine as Robusta and has a significant advantage over Robusta in flavor and texture.

People should be more conservative until they know how they react to caffeine, and the safe dose varies with age, not just because arabica has less caffeine than robusta.

Comparison of two flavors

Arabica is often considered a "high quality" coffee bean because of its rich flavor and lack of the intense bitterness of Robusta beans. Many producers label their roasted coffee beans as 100% Arabica to highlight their quality.

Arabica coffee produced in different regions, at different altitudes and in different climates usually has its own characteristics and can show very different regional personality flavors. Fruity aromas and caramel sweetness after proper roasting. In most cases, it has better aroma and flavor than Robusta beans.

Robusta usually has a dull and pungent flavor. Most of them are planted in low altitude areas. The flavor differences produced by different regions and different climates are not too large, and they lack regional personality. Robusta's medium-to-low value beans often taste rubber-tire after deep roasting, and it is difficult to show detailed flavor.

The fussy degree of planting environment determines the difference of flavor, which also dominates the market use of the two species.

Different functions, not completely good or bad

Of course, this description is not to belittle Robusta beans, but different uses, Italian blend coffee beans mostly inseparable from Robusta thick fat support, he accounts for 25% of global coffee production, still can not be underestimated, and pest resistance beneficial to cultivation.

The prestigious "Blue Mountain" and "Rose Summer" are outstanding representatives, fruit acid, bitter taste of dark chocolate, jasmine fragrance, red wine, dark plum, sweet taste of honey... Both are descriptive words used to describe Arabica flavor, which shows how much we like Arabica's rich and varied aroma and taste.

They all have a place in the industry.

Whether it's single-serve coffee or blend coffee, and Robusta doesn't mean bad taste. Higher varieties of Robusta taste much better than low-end Arabica, but they need extra care in growing and roasting.

Robusta also has benefits.

Robusta is particularly high in antioxidants, which help relieve oxidative stress. Oxidative stress is caused by free radicals that can damage the body's immune system. This is generally very good for your health.

Robusta beans are also thought to have the potential to fight cancer because they reduce the damage of this stress, only possibly because physical differences and excessive drinking can also cause physical discomfort.

Therefore, Arabica and Robusta are just the names of coffee varieties, and their natural and artificial variations in global origins are very large and interesting, giving us more fun and enjoyment for coffee taste buds.