How about Arabica coffee? Arabica coffee is more advanced?

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Arabica has excellent flavor and aroma quality and is often used to make fine coffee, while Robusta is easy to cultivate and has the advantage of low price. It is mainly used for hybridization or to make the main raw material of instant coffee.

Coffee varieties can be divided biologically into Arabica, Robusta and Liberica. The world's leading drinkable varieties are arabica and robusta, but liberica is often ignored because of its low yield or poor quality.

Arabica is typically used as a single-serve or specialty coffee, while Robusta is used to make instant coffee. Although Arabica coffee can be classified as premium coffee and Robusta as secondary coffee, it does not have to be classified as such, and it is more appropriate to distinguish it according to your preferred taste. In terms of taste orientation, the United States and Japan often drink Arabica brewed weak coffee, while Europe prefers Italian espresso made by mixing Arabica and Robusta.

Arabica: premium coffee beans with excellent flavor and aroma

Arabica is a representative variety originating in Ethiopia and is also produced in South Africa, Africa and Asian countries, accounting for 70% to 75% of the world's coffee production. Arabica is less resistant to pests and diseases, so highland areas are more suitable for cultivation, especially Arabica beans produced in highlands above 1500 meters are of the best quality.

Such efforts to produce good quality, with a balanced taste and aroma, can be certified as a premium coffee bean, mainly used in single-serve coffee or fine coffee. The three most famous coffee beans: Hawaiian Kona, Jamaica Blue Mountain and Yemeni Mocha are Arabica varieties. Arabica beans have a dark, narrow appearance and are known as the highest quality, high-quality Arabica varieties, characterized by sweet, sour and aromatic rich flavor.

Robusta: Strong acidity and intense taste

Robusta is native to Congo Africa and accounts for 30% of the world's coffee production. Robusta means "tough," and in fact, this coffee tree is not only resistant to pests and diseases, but can survive in any soil, even in the wild. Therefore, it can also be planted in high temperature areas. It grows quickly and is easy to cultivate. It has the advantage of low price. It is mainly used to match beans or make instant coffee. India, Africa, Brazil and other parts of the production of Robusta has a strong sour, high caffeine content, taste more intense.

More recently, Arabusta has been bred with Arabica varieties and has a superior taste and aroma.

Robusta has a bulgy oval shape and green beans with a light brown or tan yellow sheen. Compared with Arabica varieties, the taste is more fragrant and lighter, with less sour and bitter characteristics.

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