Differences in taste and flavor between coffee bean varieties Arabica, Robusta and Liberica

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Qianjie Coffee-Coffee varieties and characteristics

Arabica varieties:

From bean seed points, arabica varieties should be preferred. The so-called mantnin or mocha coffee beans are actually named according to the origin, such as mantnin produced in Indonesia's Sumatra Islands, mocha is a product of Yemen. But some of them are Arabica varieties and some are Robusta varieties.

The most important is the Arabica variety, which is produced on the slopes of the mountain at an altitude of 1,000 meters. The higher the altitude, the better the quality of the coffee beans. Bean shape smaller, oval. The fruit is generally late ripening, and the fruit on the same branch has different maturity, so it is artificially harvested. However, due to its unique flavor and rich output, its market share exceeds 70%. Most of them are washed after harvest, with few defects and good sales. They are mostly used as single coffee brewing.

Robusta varieties:

Robusta varieties are low elevation sloping products, bean-shaped oval. Caffeine content is more than twice that of Arabica varieties, alcohol is poor, bitter, more used to make instant coffee powder or blend into a cheap blend coffee. Because of its strong viability and easy planting, the purchase cost is greatly reduced.

Usually 3-4 years old coffee trees can blossom and bear fruit, each tree can grow about 2000 cherry-like fruits, almost 4 kg weight, but to fully mature after about half a year, after harvest to remove the peel pulp, in order to obtain unroasted green coffee beans less than 1 kg.

Liberica varieties:

The quality and yield of Liberica were poor.

Coffee was originally Arabica, but at the end of the 19th century, a major pest occurred and coffee growers began to search for pest-resistant coffee varieties, resulting in Robert's coffee. Robert's coffee is grown in low altitude areas. It has the characteristics of pest resistance, cold resistance and drought resistance. It can taste bitter and is generally the preferred material for instant coffee.

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