What are the flavor characteristics of robusta beans? where are the main producing areas of robusta coffee beans?

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Although there are many kinds of coffee available on the market, different producing areas and plantations will produce coffee with different flavors, but generally speaking, there are only two main choices: Robusta and Arabica. Robusta and Arabica coffee come from different coffee trees, and the flavor and characteristics of the two kinds of coffee are different.

Robusta accounts for 40% of global coffee production, and the remaining 60% is Arabica. Most of Robusta is produced in Vietnam and is also widely distributed in Brazil, Indonesia, India and Uganda, while production in other areas is very small. Arabica is more widely distributed, with Brazil being the largest country of origin of Arabica coffee.

Robusta has a higher yield than Arabica, and does not require too much altitude and environment, so it is easier to grow, disease resistance and low production cost, so the cost of Robusta is lower than Arabica coffee. For this reason, Robusta is usually used for cheap coffee, such as instant coffee.

However, with the continuous development of boutique coffee and the instability of climate in recent years, the quality of Arabica coffee beans varies greatly, so the planting and treatment of robusta coffee beans has been paid more and more attention. Compared with Robusta, which everyone had a bad impression on before, it is now regarded as the object of attention of the boutique coffee industry.

One of the reasons why Robusta coffee beans are unpopular is that their strong disease resistance comes from its own large amount of chlorogenic acid, and the greatest feature of this substance is bitterness! Very bitter! So there are no bugs or germs that want to get close.

The bitterness is also fed back directly to the flavor of the coffee beans. Compared with the exquisite coffee flavor of Arabica coffee beans, Robusta coffee beans can be said to be completely sour, strong, and unpleasant, usually dull and strong, even with a rubber and charred taste.

However, in recent years, people began to pay attention to the planting of Robusta coffee beans in the treatment, the flavor has indeed been greatly improved, coffee flavor in addition to retaining its original mellow and strong flavor characteristics, but also showed mugi-cha, nuts, caramel and other pleasing flavors. And these flavors can be stable for a long time and are not affected by climate and environment.

For mass consumers, coffee has long-term stability & mellow and full-bodied, which is more important than delicate and rich flavor. In recent years, the instability of the quality and flavor of Arabica coffee beans has also made the boutique coffee industry pay attention to Robusta, which is used for the blending of coffee beans.

Although Robusta is not as good as Arabica coffee beans in flavor, it has a very strong mellow thickness and can bring a very solid and mellow taste to the coffee. If you brew directly, it may not taste good, but when it comes to matching, Robusta can be said to be a good "partner".

Although more and more people have more pursuit of the acidity of coffee flavor, there are still many mass coffee consumers can not accept that coffee has obvious sour taste, some mellow thickness, balanced coffee is the mainstream of consumption. Although Robusta's coffee has a bad flavor, a small amount of it can moderately improve the taste and mellow taste of the coffee.

Blending coffee beans will also be the trend of fine coffee in the future. Because mass consumers are the key to support the development of the industry, and mass consumers need products with stable quality and balanced flavor, which is difficult for coffee beans in a single producing area to do for a long time.

Therefore, robusta coffee beans are not as bad as we think. As long as they are used reasonably and properly mixed with robusta in coffee beans, it can sublimate the overall performance of a kind of coffee.