Flavor and taste characteristics of robusta coffee varieties growth and environment of robusta coffee beans

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We often hear Arabica coffee beans and Robusta coffee beans. Everyone is very familiar with Arabica, and I'm afraid Robusta only knows that the flavor is not very good, which is used in commercial beans. Today, Qianjie Coffee will bring you to know this kind of coffee.

The Origin of Robusta

Robusta originated in the Congo region of West Africa, and we often compare Arabica with Robusta, but this is not rigorous because the two are not the same botanical level at all. Robusta actually belongs to the Canefa species, also known as the Congolese species, just as Ironka belongs to the Arabica species. But unfortunately, there is only one species called Robusta in the Canefra species that can be commercialized and well known, so that now Robusta has almost replaced Canefra as a synonym for the species.

The shape of Robusta coffee beans

Robusta coffee beans are one fruit and one bean. The shape of Robusta is round and C-shaped, while the center line is in the shape of "1" and the color of raw beans is yellowish brown.

The advantages of Robusta

Growth conditions: the global coffee growth belt lies between the Tropic of Cancer and Robusta is no exception. But Robusta's growth conditions are not as harsh as Arabica. Robusta can grow at lower elevations and higher temperatures. It grows faster than Arabica and is more tolerant to extreme weather conditions. Robusta is widely planted in Vietnam, Brazil, India and other countries. Among them, China's Hainan also grows Robusta.

Insect resistance: Robusta's caffeine content is 2.7% Mur4%, twice that of Arabica. Caffeine, as a natural pesticide in plants, can be protected from most insects.

Disease resistance: we all know that Arabica species have 44 chromosomes, while Robusta has 22 chromosomes; generally speaking, the more chromosomes there are, the more complex and advanced the genes are, but Arabica is self-pollinated and Robusta is cross-pollinated. Pollination involves heredity.

In general, plants obtained by cross-pollination are of higher quality-offspring produced by cross-pollination have the genetic traits of two parent plants, which are likely to produce new characteristics that help it survive in a changing environment. So Arabica, which is self-pollinated, is very fragile, and the genes become more and more single in the process of reproduction (without the participation of foreign genes), so if some diseases (such as leaf rust) occur, coffee balls with the same gene may be wiped out. The strength of Robusta lies in its ability to adapt to the environment by constantly changing its genes.

The disadvantage of Robusta

Flavor: compared with Arabica, Robusta has higher levels of caffeine, amino acids and chlorogenic acid, which is the source of bitter taste, so Robsta is born without the elegant aroma of Arabica beans, replaced by a mellow, lower taste, as well as walnuts, peanuts, hazelnuts, wheat, grains and other flavors, and even pungent soil flavor. Robusta is often spurned by the boutique coffee industry because of its poor flavor, so it is commonly used to mix beans or instant coffee with Arabica.

Boutique Robusta

There are many factors that contribute to the poor flavor of Robusta, such as congenital (genetic) and acquired (planting, processing). What if the improved performance doesn't produce a delicious Robusta?

The representative of boutique Robusta-India "Kappi Royale" Robusta of India (Robusta).

Kappi Royale means "top grade", and at least four private coffee farms in India have grown robusta coffee beans with the standards and procedures of boutique Arabica beans.

The advent of the Royal Coffee boutique Robusta beans has undoubtedly begun to change the world's impression of Robusta. Most people who have drunk it will be surprised by its thick and clean characteristics. Because of the exquisite planting and handling procedures, the flavor of the Royal Coffee Robusta is mostly quite clean, without the inconvenient flavor of the cheap Robusta. The Robusta is born without the elegant aroma of Arabica beans, replaced by a thicker, calmer taste, as well as strong walnut, peanut, hazelnut and wheat flavors like peanut butter and hazelnut.

Robusta beans are also widely used in Italian blended beans, just as the commercial blended beans of front street coffee are made up of 30% Arabica in Colombia, 60% Arabica in Brazil and 10% Robusta. Robusta beans provide rich coffee oil, rich and mellow flavor, caramel sweetness, nutty and cocoa, dark chocolate flavor, sweet and sour balance, a little bitterness and a lingering finish.

Flavor: caramel sweetness, nutty and cocoa, dark chocolate flavor, sweet and sour balance, a little bittersweet, lingering finish.

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