Introduction to the flavor characteristics of hand-brewed coffee beans with good quality Arabica coffee beans

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

Brief introduction of Qianjie-Arabica varieties

Among the varieties of coffee beans, Arabica and Robusta are the two most well-known coffee varieties. Although Arabica and Robusta are both native species of coffee, they are different in many aspects, such as history and culture, cultivation environment, caffeine content, coffee beans and so on.

Arabica coffee beans have a long history and are the originators of the coffee bean industry. They were popularized by means of "seed transportation" as early as the 6th-9th century AD. In the taste, Arabica bean flavor is fragrant, rich and delicate, sour, smooth texture, less bitter, very mild, like by the vast majority of people.

Arabica coffee plants are usually not tall, slightly slender green leaves, smaller oval fruit, also known as small seed coffee. Arabica coffee has outstanding flavor, charming aroma and bright acidity, which is best shown in high altitude areas. But Arabica also has some disadvantages, such as its weak vitality, weak ability to resist diseases and high planting cost.

Arabica beans are low in caffeine and are more in line with most people's pursuit of health. Huigan also has a unique burnt taste.

Arabica coffee is unique in that it is the only plant in the genus that contains 44 chromosomes. Because of its preference for higher elevations and tropics, it blossoms during the rainy season. These flowers are beautiful, fragrant and white, forming an amazing scene when the whole forest is in full bloom.

The ripening of fruit needs to be about 9 months after flowering. This is the beginning of the harvest. Because every plant still has immature beans, that is, green "cherries", which need to be picked accurately to avoid waiting for ripening. After picking, the coffee beans are processed and sent to the process of dehydration, sun exposure or washing, and the brown beans are finally roasted.

The flavor of Arabica coffee

The reason why all kinds of coffee are grown in Arabica in the world is that the coffee beans have various flavors. When you are ready to make a boutique cup of coffee at home, you will find the sweet aroma of Arabica coffee, slightly acidic taste, and finally caramel and chocolate taste. This kind of coffee has little bitterness, even if you prefer espresso, you will see a layer of reddish-brown fat, which is really an attractive taste. After deep baking, caffeine accounts for less than 2% by volume. This means that you can enjoy a delicious cup of coffee in the morning with almost no palpitations.

Arabica has two sub-varieties of iron pickup and bourbon, and its derived coffee varieties have good aroma and quality. they are common beans of fine coffee, such as Blue Mountain, Kona, Rosa and so on.

Knowledge expansion: Arabica species originated in the Ethiopian plateau and were introduced into Europe through the Arab region in the 16th century. Arabica coffee accounts for 75% to 80% of all coffee, and the world-famous Blue Mountain Coffee and Mocha Coffee are almost all Arabica species.

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!

END