How about Arabica coffee? what are the characteristics of Arabica coffee?

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In many coffee packages or coffee advertisements, you can see the sentence: "We use 100% Arabica coffee beans". Many people know what Arabica is, but why use Arabica coffee beans? Are Arabica coffee beans necessarily good coffee beans? What's the difference between Arabica and Robusta?

From a botanical point of view, coffee belongs to Rubiaceae and Coffea, and there are many varieties below, and the coffee we usually drink is probably only Arabica and Robusta, which are commercial beans used in ordinary coffee shops. Apart from genetic differences, Arabica has a better flavor, lower caffeine, high acidity and rich layering, which makes your throat sweet. Good Arabica beans may even taste as sweet as fruit tea, but they are too expensive, have weak resistance and are easy to be bitten by insects, so in order to avoid insect pests, Arabica coffee trees are mostly planted in high-altitude mountainous areas. due to low temperature in high mountain areas and large temperature difference between day and night, coffee trees grow slowly, but they also accumulate a lot of nutrients and sugar, which is one of the reasons for the better flavor of Arabica coffee beans. As Starbucks said, "geography is flavor."

On the other hand, Robusta is not as memorable as Arabica. It has a bitter flavor, high caffeine, about twice as much as Arabica, and is prone to palpitations. Bad beans even have a taste of soil and mixed sour. But the price is cheap and easy to grow, not afraid of insect bites, so it is very suitable for growing on flat ground and easy to harvest, but the flavor of this bean is not good. It is not likely to drink as a single cup of coffee. Most of them are mixed beans and instant coffee, but a few go through high-quality washing to make Robusta taste better, even better than some Arabica beans.

To sum up, Arabica is sour and Robusta is bitter. If the latte is made entirely from Arabica, the sour taste may reduce the caramel tail of the latte, so when it is used to make espresso, it is usually mixed in the right proportion to balance the flavor of the coffee, or the beans will be scorched while roasting, reducing the sour taste and highlighting the bitter taste, so that it will taste mellow and not like yogurt.

Many coffee shops boast that they use 100% Arabica beans, which probably means that their beans are low-caffeinated and expensive. However, often some stores can't even say the origin of the coffee beans, which makes people wonder whether Arabica is really 100% used. Instead, why not mix Arabica and Robusta properly to save costs and make Italian coffee rich and layered, instead of having the best of both worlds?

So what kind of coffee bean ratio can make the perfect espresso? Is Arabica more than Robusta? Or is there more Robusta than Arabica? Or 100% Arabica? In fact, as long as you feel that the cup of coffee in your hand is delicious and enjoyable, it is a good cup of coffee.