The difference of planting flavor between robusta and Arabica coffee beans

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Botanically speaking, coffee beans are divided into Arabica and Robusta.

[Arabica] the cultivation conditions are relatively strict, requiring a high altitude of more than 6-2000 meters, fertile soil fertility, adequate moisture, appropriate sunshine conditions and shade in order to grow high-quality coffee. However, Arabica coffee trees are less resistant to diseases and insect pests and leaf rust, and are vulnerable to damage, so the annual output of coffee trees is also lower. Hand-picked mature coffee beans belong to high-quality coffee.

Arabica coffee is produced in different regions, elevations and climates, showing completely different individual flavors.

Arabica taste features: 1, strong aroma; 2, not easy to have bitter taste; 3, coffee oil content is moderate; 4, caffeine content is 30% 40% of Robsta's.

[Robusta] Coffee has a high growth and can be planted at a low altitude of 200-800 meters. It has strong resistance to diseases and insect pests and has a wide range of applicability. The annual output of coffee trees is relatively high, and they are harvested in large quantities by machines to pick down whether they are mature or not. Relatively speaking, the cost of production is much lower than that of Arabica coffee.

Robusta coffee beans can increase the consistency and amount of coffee oil when mixed with Arabica in a cup of espresso.

Robusta taste features: 1, bitter taste; 2, coffee is rich in fat; 3, the aroma is lighter; 4, caffeine content is about twice as much as Arabica

Drying-using natural sunlight or a dryer to dry the mucous membranes attached to coffee beans-can give coffee a deeper taste and reduce its acidity.

Washing treatment-will be reflected in the acidity of coffee; longer fermentation process, higher altitude planting site and topography can all add to the different taste of coffee.