Liberika planting regional characteristics description of Liberika flavor characteristics Liberika cooking parameters

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First of all, we know the species of coffee from the botanical point of view. Coffee is a kind of "Rubiaceae", these plants will bear cherry-like fruit, and the seeds in the fruit are our favorite coffee beans. Among the species and genera of coffee, according to their genes, they can be divided into several species, such as "Arabica Arabica", "Robusta Robusta", "Liberica Liberica" and so on. Librika: with a shape like a soju snail, it is native to Liberia in West Africa, can withstand high and low temperatures, damp or dry environments, strong fecundity, but poor flavor, and its other disadvantage is that it will get leaf rust, so it is difficult to survive in the market. It is recorded that it is planted in Suriname, Libya, Ivory Coast, Liberia and other countries, which are commonly used in research, but are less able to be planted and produced in large quantities.

There are three main kinds of coffee beans in the world, Arabica ARABICA, Robusta ROBUSTA, and Liberika LIBERICA. Among them, Arabica accounts for 70-75% of the total coffee production, Robska accounts for about 25%, and the remaining 3% is produced by Liberika.

Let's take a look at the difference between the main Arabica and Robusta coffee beans: caffeine content: about half less sugar than Robusta; twice as much chlorogenic acid as Robusta; less than twice as much as Robusta: aroma, acidity, variety of flavor; mellow thickness, high sweetness, long finish