Coffee variety Robasta coffee
Robastian coffee (Coffee. Robustra):
More precisely, C. canephora Robustra can produce robasta coffee (C. robusta) beans. Because of its poor taste, it contains 2-3 times as much caffeine as Arabica coffee (C.Arabica). It is often used as a supplement to the production of instant coffee and Arabica coffee (C.Arabica) in the large coffee industry.
Robasta coffee (C. Robustra) trees can grow in lower mountains, prefer a warm equatorial climate, and the temperature is stable in the range of 24-29 degrees. It has strong resistance to rust and high yield. The Robasta coffee (C. Robustra) tree is a very strong shrub or small tree, more than 10 meters tall, but with shallow roots. The mature period is as long as 11 months. Robasta coffee (C. Robustra) bean shape is more round, the middle side of the fissure is a little swollen, the groove is very straight, very much like half a soybean. It mainly occurs in central and western Africa, throughout Southeast Asia and in the C. Conilon region of Brazil.
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Espresso Italian Coffee Espresso production
Espresso is basically a male drink, energetic and unpretentious, and an enhanced version of kung fu coffee for real coffee ghosts. Double does not mean doubling the amount of coffee, but the same amount of water, double the amount of coffee powder, coffee still looks like that, but the concentration has doubled. The level is equivalent to that in spirits and perfumes.
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Coffee variety Arabica coffee
Arabica coffee (Coffee.Arabica): also known as Arabica coffee, its taxonomic position was determined by Linnaeus in 1753. It can produce Arabica coffee (C.Arabica) beans, which can be called high-quality coffee beans in the world and the only coffee that can be drunk without any ingredients. It accounts for about 70% of the world's total coffee production. Arabica coffee (C
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