The difference between Arabica and Robusta coffee species

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Coffee trees are mainly divided into categories. The leaves of Coffee Arabica and Coffee Robusta are about 15 centimeters long. Robasda's leaves are long, soft-oval or pointed, and bright green in color. Liberian species are rarely circulated in the market because of their poor flavor and resistance to leaf rust.

Arabica

Pollination method: self-pollination

Root system: deeper

Temperature requirement: 18 ~ 22 °C

Rainfall requirements: 1400~2200mm

Altitude requirements: 800m to 2500m

Caffeine content: 0.8%-1.4%

The planting area is extensive, accounting for about 70%

The bitter taste is low, the aroma is pleasant, delicate and soft.

Disease resistance: weak

Small granule bean seed, the shape is flat and oval, the smell is fragrant, fragrant and delicate, the sour taste is pleasant, the texture is smooth, less bitter taste.

Arabica coffee beans account for about 70% of the world's production, and it has excellent aroma and flavor, making it the only coffee variety of native species that can be drunk directly. However, Arabica species have higher requirements for environment and planting, and are not resistant to drought, frost, diseases and insect pests.

Coffee trees grown in Arabica are suitable for colder tropical high-altitude areas. Especially like to grow on steep hillsides, especially the terrain with large temperature difference between day and night, suitable sunshine and shade, and prone to morning fog can grow high-quality Arabica beans.

Arabica coffee beans are grown on steep slopes, are not easy to be harvested mechanically, are mainly picked manually, and the transportation is inconvenient, so the price of Arabica beans is significantly higher than that of Robusta beans.

Robusta

Pollination method: cross-pollination

Root system: shallow

Temperature requirement: 22 ~ 28 °C

Rainfall requirements: 2000~2500mm

Altitude requirement: 0mm 700m

Caffeine content: 1.7% to 4.0%

Planting in a few countries and regions, accounting for 25%

High bitterness, good consistency and vulgar flavor

Disease resistance: strong

The Robusta species is a leaf rust resistant variety found in the African Congo. It grows in hot and humid areas and is widely cultivated in lowlands and plains below 1000 meters above sea level. Robusta beans have a unique "fragrance" and bitter taste. A cup of coffee made of Arabica and Robusta beans, as long as the proportion of robusta beans is more than 3%, then the whole cup of coffee will be robusta flavor. Its style is so bright and strong that almost no one drinks 100% robusta coffee.

Robusta beans are mainly used for the formulation of beans when used directly, and Luodou is more used for instant coffee, bottled coffee beverages, raw materials for food industry and so on. The caffeine content of robusta beans is about 2-3 times that of Arabica. Robusta beans are mainly planted in lowlands and plains below 1000 meters above sea level, with fast growth, strong resistance to diseases, pests and disasters, and can be planted on more barren land, so their aroma and taste are much lower than those of Arabica species. The main producers of Robbosa beans are Indonesia, Vietnam, Brazil and other countries.

The flavor of Robusta beans is mediocre and pungent, the sour taste is not obvious, and the bitter taste is heavy. Unbaked Luodou smells like raw peanuts, the taste after baking is close to the taste of wheat tea, and deep baking shows the smell of rubber (also known as the smell of burning tires), so flavors are usually added to instant or bottled coffee drinks.

I don't know the difference between Arabica and Robusta coffee trees introduced by the editor above. Do you remember them all?