Is Arabica Coffee good? Arabica Coffee flavor description

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The varieties of coffee are roughly divided into Arabica, Robusta and Liberica.

Everyone is most familiar with Arabica, followed by Robusta, which should be no stranger, while the third kind of Liberia is seldom heard. This is because the output of Liberia is usually not much or the quality is poor, so it is often ignored, so the editor will not talk about it here.

Arabica is a representative variety of Ethiopia, and it is also produced in most other countries. It is the largest bean seed in the world, accounting for 70%. No wonder it is quite famous.

But it's more famous. Is Arabica coffee really better? Let's take a closer look at the scoring criteria before we come to a conclusion.

Arabica vs. Robusta

Round 1-caffeine: Arabica wins!

Now people's health awareness is on the rise, and they pay more attention to the level of caffeine than before. Therefore, the choice of beans with lower caffeine has become a key standard!

Arabica produces less caffeine because it grows at a higher altitude and generally has fewer pests.

Round 2-Price: Robusta wins!

Usually, scarcity is precious. Although Robusta produces much less coffee than Arabica, it is not more expensive, but cheaper. The reason is that Robusta is easier to plant, in other words, the survival rate is higher.

Robuska is more resistant to disease than Arabica, so it is not easily affected by differences in climate or soil.

Round 3-flavor: who wins and who loses?

Why didn't the editor decide whether to win or lose? In the matter of flavor, the score is high or low, and there is no high or low preference. Everyone has different preferences and tastes, as the saying goes: radish and green vegetables, each has his own love. The editor can't afford to decide who wins and who bears the responsibility.

But the editor can help you sort out the flavor differences, so that no matter whether you have tasted it or not, you can refer to it and have a basic understanding of flavor.

Generally speaking, people are more receptive to the flavor of Arabica beans because Arabica is rich in aroma, and it is also easy to be affected by different elevations, soils, climatic conditions, and other factors that affect the growth and flavor of Arabica beans. Therefore, although they are all called Arabica, different places of origin will have a very different flavor!

In contrast, Robusta has more personality and is not easy to change its flavor by external factors, so there is little difference in flavor among Robusta in different producing areas. In addition, some coffee fans prefer sour coffee, while others prefer bitter coffee. In this part, Arabica beans are usually highly sour, while Robusta has a strong bitter taste.

No comparison, no harm. Robusta may seem unpopular at first glance, but in fact Robusta also plays a very important role in the coffee industry. It may not be a flower, but it is definitely an indispensable green leaf.

In many Italian-made coffee, it must be supported by Robusta's thick grease. Without it, there will be less flavor. In addition, Robusta has a high content of antioxidants, which can fight against free radicals.

The editor suggests that you can taste more of both kinds of beans to find your favorite.

Related recommendation: drink coffee, start with an Arabica coffee bean