Introduction to Arabica coffee beans | is the flavor and taste of Arabica coffee beans good

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Arabica coffee is the most used coffee bean in the coffee market, accounting for 70% of the coffee market, the so-called mobile phone of the coffee industry. Because Arabica is planted at high altitude, it has high nutrient absorption, abundant precipitation and slow ripening, so it is very popular in terms of aroma and taste, so the price of Arabica is relatively high. However, Arabica coffee has always been a favorite of coffee lovers because of its strong aroma and good taste.

In fact, Arabica is only one of the three native species of coffee in the world, and the other two are Robusta and Liberica. Robusta is commonly used for instant, instant drinks and specific Italian blends. Compared to the other two native species. Arabica coffee beans do have better aroma, and when roasted properly, they show a better taste and sweetness.

1. Ancient native species:

1) Iron pickup (Typica)

Iron pickup is one of the oldest varieties of coffee and is considered to be the prototype of all varieties or genetic screening. Bourbon, Java and elephant beans are all derived from him. The flavor is good and the output is low.

2) bourbon (Bourbon)

Bourbon is another ancient coffee variety that originated from a genetic mutation in the iron pickup. Coffee peel more color, common red peel, yellow pericarp, now you can also see orange peel and pink pericarp bourbon.

two。 Gene mutant

1) Katura (Caturra)

Kaddura is a single-gene variety of bourbon with a flavor similar to bourbon but high yield. The plant is relatively low, mainly with red and yellow pericarp.

2) Elephant bean (Maragogype)

Elephant bean is the largest variety of coffee beans in the world, and it is also a very well-known variety of iron pickup beans, which is three times the shape of ordinary coffee beans, hence the name.

3. Hybrid species

1) Katim (Catimor)

Katim is a hybrid of Katura and Tim (natural variety of Robusta). The plant has good disease resistance, strong adaptability and high yield, but the flavor is common.

2) lifting mill (Timor)

Lifting mill is a mixture of Arabica and stout beans, which has strong resistance to leaf rust and common flavor, and is usually used to make low-cost formula beans.

In terms of composition alone, Arabica coffee has a low caffeine content, ranging from 0.9% to 1.2%, and is rich in fat and sugar, so it has a soft, non-irritating, fresh and sweet taste; it has a varied and broad potential flavor. Arabica coffee produced in different regions, different elevations and different climates usually has its own characteristics and can show a completely different flavor. "Arabica" coffee smells like grass when it is not roasted. After proper roasting, it shows "fruity" (medium to shallow roasting) and "caramel sweetness" (deep roasting).

Arabica is a leader in coffee in all respects, with high sweetness, obvious aroma and good taste, and Arabica's derived coffee varieties are famous in the industry. Coffee like Blue Mountain and Kona is very expensive because of its low output, good flavor and high price, which many ordinary consumers can afford.

But if you don't pursue the top coffee, Ethiopia's Arabica bean flavor is also quite good, you can try it.

END