What's the tasty Robusta like?

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Coffee can be roughly divided into two varieties, Arabica and Robusta. Of the coffee cultivated worldwide, 60% to 70% is Arabica, which has excellent flavor and aroma, and is the only coffee that can be drunk directly. We can often see canned coffee marked "100% Arabica", but precisely because it emphasizes the use of 100% Arabica, it is a self-confession, which actually proves on the other hand how little 100% Arabica canned coffee should be.

So what kind of coffee is used for canned coffee that is not 100% Arabica? It uses a certain proportion of robusta coffee, that is, a mixture of Arabica and robusta coffee.

When we talk about the robusta species, the exact botanical term is the Congo species (scientific name: Coffee Canephora), and the Robsta species is one of the varieties of the Congo species. However, in Japan, it is commonly known as the Robbata species, which is regarded as synonymous with the Congolese species. Therefore, this book uses the familiar Robbata species or Robsta species to express.

Take a sip of 100% Robusta coffee and you will immediately know that it tastes astringent and terrible. It emits a smell called "Luobu", similar to the smell of burnt wheat, not only with a strong bitter taste, but also with a fishy smell and moldy smell. Therefore, it is not difficult to understand why it is used as an "increment" in canned coffee, instant coffee and poor-quality ordinary coffee.

Robusta was once rated as "worse than the lowest Brazilian Santos coffee". Although it can't be drunk directly, it will have a corresponding effect if mixed with Arabica. Although the sour and sweet taste is inferior to Arabica, its high concentration and strong bitterness are indispensable varieties of coffee for the above-mentioned industries. Moreover, Robusta also has strong disease resistance. It is highly resistant to leaf rust, the archenemy of coffee.

On the contrary, although Arabica has a good taste and aroma, it is weak in resistance to frost, diseases and insect pests. Airborne leaf rust once raged in India and Ceylon (now Sri Lanka), causing devastating disasters. This is why India and Ceylon have changed from big coffee producers to black tea kingdoms.