Why is Arabica more advanced? Great declassification of coffee bean varieties in the world

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Arabica has excellent flavor and aroma and is often used to make boutique coffee, while Robusta is easy to grow and has the advantage of low price, which is mainly used to match beans or as the main raw material of instant coffee.

Author = Choi Rongxia (representative of "Coffee MBA College", a well-known barista college in Korea, and "Dream coffee", a coffee start-up and circulation specialist, and founder of "No. 1 Dream Coffee School" in Ethiopia)

If the variety of coffee is divided by biology, it can be divided into Arabica, Robusta and Liberica. The main drinking varieties in the world are Arabica and Robusta. Rabrika is often overlooked because of its low yield or poor quality.

Generally speaking, Arabica is mainly used in single or boutique coffee, while Robusta is used to make instant coffee. Although Arabica can be defined as premium coffee and Robusta as secondary, it does not have to be classified in this way, and it is more appropriate to distinguish it according to its own favorite taste. In terms of taste, the United States and Japan drink light coffee made from Arabica more often, while Europe prefers Italian concentrate made from a mixture of Arabica and Robusta.

Arabica (Arabica): premium coffee beans with excellent flavor and aroma

Arabica is a representative variety of Ethiopia of origin, and it is also produced in South Africa, Africa, Asia and other countries, accounting for 70% of the world's coffee production. Arabica has weak resistance to diseases and insect pests, so the highland area is more suitable for cultivation, especially the quality of Arabica coffee beans produced in the highland above 1500 meters is the best.

The good quality produced by the effort like this, with a balanced flavor, taste and aroma, can be certified as high-grade coffee beans, mainly used in individual coffee or boutique coffee. The three well-known coffee beans: Kona in Hawaii, Blue Mountain in Jamaica and Moka in Yemen, belong to the Arabica variety. Arabica raw beans have a dark, narrow appearance and are regarded as the highest quality high-quality Arabica varieties, characterized by rich flavors such as sweetness, sour taste and aroma.

Robusta: strong sour taste and strong taste

Robusta is of African origin and accounts for 30% of the world's coffee production. The word Robusta means "tenacity". In fact, this kind of coffee tree is not only resistant to diseases and insect pests, but can survive in any soil, even in the wild. Therefore, it can also be planted in high-temperature areas, growing fast and easy to cultivate, and has the advantage of low price, which is mainly used to mix beans or make instant coffee as the main raw material. Some Robusta produced in India, Africa, Brazil and other places have a strong sour taste, high caffeine content and rich taste. Recently, there are also varieties of Arabusta, which mate with Arabica varieties and have better taste and aroma.

The appearance of Robusta is bulging oval, and raw beans are light brown or yellowish brown with grass green and yellow luster. Compared with Arabica varieties, the taste is more fragrant and lighter, with less sour taste and more bitter taste.

Content source = "Master hand Coffee: choose Bean Baking hand to drink, Coffee Godfather teaches important details of good coffee", provided by Cai Shi Culture