Robusta Coffee Bean's Counterattack Boutique How Robusta Coffee Roasts and Brews?

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Manning's Robusta pedigree, Arabica beans or Katim or Katim? [

For a long time, it has been considered to be robusta beans other than boutique coffee.

That's... Nordic baked robusta beans.. How does it feel to drink?

Um... After the actual baking..

I drank it, a word.. Wake up!

What does it feel like?

Let me treat you to a drink by yourself-- hehe--

Arabica has always been loved by everyone, and because of its outstanding flavor, he always looks higher in front of Robsta, which makes Robsta feel aggrieved. Arabica is originally from Ethiopia and Robusta is from Uganda. Recently, a group of people in Uganda wanted to rehabilitate Robusta, announcing on April 16, 2014 that they were actively preparing for the world's first Robusta education and research center, called CORE, or Center of Robusta Excellence, which was perfect for Robusta's birthplace. In this country, more than 1.5 million families depend on this magical type of coffee for their livelihood, which accounts for 20% of the total value of their exports. Let's listen to a report from Fresh Cup' magazine Regan Crisp:

Although Alabica's relative Robusta accounts for only 1/3 of the world's coffee production, it is also of great value and has traditionally been used as part of Arabica Italian blending to bring more fat (crema) and to make cheap instant coffee. With more bitter substances and higher caffeine content than Arabica, Robusta blends better with sugar and milk. However, in the field of boutique coffee, it is always regarded as a second grade.

The recently announced Robusta training and research institute has attracted a lot of attention, and it is the first Robusta research institute to rename this undervalued crop. Activities are under way at the Distinguished Robusta Research Centre CORE (Center of RobustaExcellence) in Uganda, a collaboration between the Uganda Coffee Development Authority (Uganda Coffee Development Authority) and the Coffee quality Association (Coffee QualityInstitute), focusing on applied research and education and improving the quality and value of the so-called "Best Robusta" ("fine Robusta"). Through training and education for African and international coffee communities, CORE challenges the industry's attitude towards Robsta and actively seeks a variety of alternatives to Arabica.

Like Arabica, Robusta is graded, and some varieties are better. In Africa, and even in other countries, such as Vietnam and Brazil, Robusta has long been regarded as a more desirable crop, more resistant to insect pests, disease, mildew, and able to grow at lower elevations. Unlike Arabica, Robusta is alienated pollination, so it can survive in a variety of environments in the process of natural selection. What CORE has done will directly benefit more than a million Ugandan family coffee growers by learning about new varieties and developing strategies to increase Robusta production.

In this era of warming and disease-prone, more resistant beans are more likely to become game changers in farms suffering from leaf rust and drought. CORE, which is scheduled to open in 2015, aims to introduce a new generation of Robusta to the boutique coffee industry, claiming that the new Robusta will have a "completely improved flavor and easier to grow than the ones that exist today."

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