Introduction of three varieties of coffee beans is Arabica coffee sour

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Qianjie-A brief introduction to the three varieties of coffee beans

Arabica species (Arabica)

The Arabica species, which originated in the Ethiopian plateau, was originally used as medicine and formed the habit of baking in the 13th century, until it was introduced into Europe through Arabia in the 16th century and became a popular drink throughout the continent. It then followed in the footsteps of European colonists and became one of the most popular drinks in the world.

At present, Arabica accounts for about 59% of the coffee beans in circulation in the global market. because of its high sour taste and aroma, Arabica is the most suitable for direct drinking of all coffee varieties, but it does not have much resistance to leaf rust, the greatest enemy of coffee trees. Therefore, all the major coffee exporting countries are committed to the improvement of coffee varieties to prevent and control leaf rust. In terms of appearance, Arabica beans are flat and oval.

Robusta species (Robusta)

Robusta is a species found in the African Congo. It has a strong resistance to leaf rust, but because of its strong smell, few people drink it directly. Usually, as long as a cup of coffee is mixed with 34% robusta beans, the whole cup of coffee will taste like robusta coffee. Some people think it's fragrance, but most people can't stand it, even think it's musty, and Robusta's bitterness is hard to understand.

Robusta coffee beans contain almost twice as much caffeine as Arabica. Robusta beans look more round than Arabica beans. Robusta species is also known as "industrial coffee", because only a few Robusta coffee beans, can brew a lot of coffee liquid, can effectively save costs. Robusta species are grown in large quantities in Vietnam, and most of these beans are sold to large canned coffee factories. At present, Robusta accounts for about 41% of the coffee beans in circulation worldwide.

Laiberian species (Liberica)

Leibiria is mainly produced in West Africa, and it is highly adaptable to the environment, but it is unable to resist leaf rust, and its flavor is not as good as that of Arabica, so it is only traded in West African countries, including Libya and Ivory Coast. it is difficult to find traces of the Laiberian species in the international market. The appearance is spoon-shaped.

Arabica is rich in aroma and advanced sour taste, with a hint of jasmine, ripe melon drink a variety of citrus fruit mixed aroma, with the balance and delicacy between bitter and sweet loved by many people. Arabica is produced in South Africa, Africa and Asia. Arabica accounts for 70% of the world's coffee production. Arabica accounts for 75% of the world's coffee production. It can only be cultivated in highland areas because of its weak resistance to insect pests. Arabica coffee beans produced in highlands above 1500 meters are of the best quality. Take such time to cultivate, with a balanced taste and aroma in order to be certified as high-grade coffee beans.

Knowledge expansion: the origin of Arabica coffee can be traced back to 1000 BC in the highlands of Ethiopia. The Oromo tribe of Kaifa used to eat beans. In Ethiopia, beans are crushed and mixed with fat. The Oromo tribe uses these beans as stimulants.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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