Why are Arabica coffee beans more advanced? Great declassification of coffee bean varieties in the world

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Why are Arabica coffee beans more advanced? Great declassification of coffee bean varieties in the world
In terms of flavor and aroma, Arabica coffee beans are of good quality and are often used to make high-quality coffee, while Robusta is easy to grow and has the advantage of low price, which is mainly used to match beans or to make instant coffee as the main raw material.
Generally speaking, Arabica coffee beans are mainly used in single or boutique coffee, while Robusta is used to make instant coffee. Although Arabica can be defined as premium coffee and Robusta as secondary, it does not have to be classified in this way, and it is more appropriate to distinguish it according to its own favorite taste. In terms of taste, the United States and Japan drink light coffee made from Arabica more often, while Europe prefers Italian concentrate made from a mixture of Arabica and Robusta.
(Arabica) Arabica coffee beans: premium coffee beans with first-class flavor and aroma
Representative varieties of Ethiopia's origin are also produced in South Africa, Africa, and Asian countries, accounting for 70% of the world's coffee production. Arabica has weak resistance to diseases and insect pests, so the highland area is more suitable for cultivation, especially the quality of Arabica coffee beans produced in the highland above 1500 meters is the best.
The good quality produced by the effort like this, with a balanced flavor, taste and aroma, can be certified as high-grade coffee beans, mainly used in individual coffee or boutique coffee. The three well-known coffee beans: Kona in Hawaii, Blue Mountain in Jamaica and Moka in Yemen, belong to the Arabica variety. Arabica raw beans have a dark, narrow appearance and are regarded as the highest quality high-quality Arabica varieties, characterized by rich flavors such as sweetness, sour taste and aroma.
Main producing areas
Major continental types (sorted by annual output): central America (such as Nicaragua), South America, Asia, eastern Africa, etc.
Well-known island type: Jamaica, Hawaii, Sumatra, Indonesia, Papua New Guinea
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