The variety of Arabica coffee beans introduces where the aroma of coffee comes from and which substance determines it.

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Qianjie-A brief introduction to the types of Arabica coffee and the source of coffee bean aroma

Arabica flavor is elegant, is the main force of boutique coffee, but also the focus of this article. Robusta, or sturdy beans, has a rough flavor, caffeine is more than twice as high as Arabica, and is not a boutique coffee variety.

The ancient Arabica native species can be divided into two major species: Tibika (Typica) in Ethiopia and Bourbon in Yemen.

Tibica: it is the oldest native species in Ethiopia, so Arabica is derived from it. Elegant flavor, but weak physique, easy to catch rust leaf disease, the result is not much, not in line with economic benefits. The beans are thin and pointed. It's like Lin Daiyu of the coffee world!

Bourbon: juxtaposed with Tibica as an ancient and excellent variety. It can also distinguish between "round body bourbon" and "pointed body bourbon". Round bourbon is full of vitality, unlike the weak and sickly Tibica, the round side wave has better resistance to rust leaf disease than Tibica, and its flavor is as good as Tibica. The disadvantage is that coffee trees have to rest for a year. (sure enough, it is necessary to save one's energy.)

But in fact, Arabica can be subdivided into many subspecies. Just like humans, there are yellow people, white people, black people and brown people. There are differences between different subspecies. For example, white people are on average higher than yellow people, while black people are more explosive than other people. Therefore, among different Arabica subspecies, some have high productivity, some have good disease resistance, and some beans are larger than other beans. Here are only three of them.

Geisha, which originated from the Geisha Mountain in Ethiopia, is a member of the Tibica family. He has won many international famous bean cup test championships, including a bid price of US $130 per pound in 2007.

Kaddura (Caturra), a variant of bourbon gene, has better productivity and disease resistance than bourbon. The most important thing is that it is highly adaptable and does not need shade trees, commonly known as exposed coffee (Sun Coffee).

Elephant beans (Maragogype), which are variants of Tibica, are at least three times larger than the average Arabica and are the largest in the world, hence the name.

Caramelization occurs in the presence of sucrose. Monosaccharides decomposed by sucrose continue to be heated to form dark brown aggregates and produce fragrant ethyl acetate, furan and other substances. It can be said that the two kinds of scorch paste phenomena produced by Mena reaction and caramelization reaction look the same on the surface, but they are completely different in essence, especially aroma. The right caramelization usually has several distinct odors: alcohol and acetaldehyde like sherry, crude diacetyl with cream, furan with nutty flavor, maltol with baking flavor, and so on.

Knowledge expansion: the Mena response can be said to be famous, covering a lot of food changes. Its principle is: when sugars encounter amino acids or proteins, due to high temperature, the two substances condensed to form melanin-like polymers, so that the food color into brown, and produce thiamine substances and phospholipids, etc., emitting aroma.

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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