What is robusta coffee beans _ how much is robusta coffee powder _ robusta beans taste

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| what are Robusta coffee beans?

The three native species are Arabica, Robusta and Liberika (Liberika). Arabica ranks first in production, accounting for about 70% of the world's coffee production. There are bourbon, Tibica and other sub-varieties. Robusta accounts for about 30% of the world's coffee production. Liberian cards account for only 3% of the total and are mostly grown in the Asia-Pacific region.

| | value of Robusta coffee beans |

As a very important variety in the coffee world, Robusta plays an important role in the business world. The value of Robusta is not as a negative example to set off how advanced the flavor of Arabica is, but has an unshakable position in Italian beans. Italian blending will add a small amount of Robusta to the blend to increase the alcohol thickness of the coffee and produce a more oil-rich Espresso.

Espresso and milk blend to show a mellow and full-bodied taste, milk coffee because of Robusta and Arabica complement each other, become more full-bodied and mellow, Robusta makes up for Arabica's mellow.

Although Robusta's flavor is not comparable to Arabica, it has its own value. When discussing Arabica, we will pay attention to its grade, taste, quality, producing area and other factors, while in Robusta's world, there are many details that affect the final result, such as yield.

Although Alabica's relative Robusta coffee beans account 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 beans will have a "completely improved flavor and easier to grow than the ones that exist today."

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