Types and taste of coffee beans Arabica coffee is sour? is it better?

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

Brief introduction of Qianjie-Arabica varieties

Everyone is most familiar with Arabica, followed by Robusta, which should be no stranger, while the third kind of Liberia is seldom heard. This is because the output of Liberia is usually not much or the quality is poor, so it is often ignored, so I will not talk about it here.

Arabica is a representative variety of Ethiopia, and it is also produced in most other countries. It is the largest bean seed in the world, accounting for 70%. No wonder it is quite famous.

Arabica coffee accounts for 70% of all coffee production, and its excellent flavor and aroma make it the only coffee that can be drunk directly. However, its resistance to dryness, frost, diseases and insect pests is too low, especially the natural enemy of coffee-leaf rust, so all producing countries are committed to variety improvement. It turned out that all the commercial coffee in the world was small-grain coffee, but it was only at the end of the 19th century that growers began to look for other disease-resistant varieties because of the collapse of a large number of coffee farms caused by leaf rust.

Small-grain coffee is still the most important coffee variety, accounting for about 3% of the world's total coffee production. It is mainly grown in Latin American countries, but also partly in Indonesia and the Pacific islands. The geographical and climatic conditions of Brazil, the largest coffee producer in the world, are very suitable for the growth of small-grain coffee, and the main coffee varieties planted are also small-grain coffee. Brazil's coffee production accounts for more than 1% of the world's total output. The fruit of small-grain coffee is smaller than that of medium-grain coffee and large-grain coffee. The berries are oval and generally contain two seeds, the so-called "coffee beans".

The origin of the Arabica species (Coffea arabica) is the Abyssinia Plateau of Ethiopia (Abyssinia, now known as the Ethiopian Plateau). In the early days, it was mainly eaten as medicine (Islamic monks used as a secret medicine to cure the body and mind or to awaken the brain), developed the habit of baking and drinking in the 13th century, introduced into Europe through the Arab region in the 16th century, and became a favorite drink all over the world.

Taste: rich and delicate, strong smell, high acidity, slippery texture: not easy to have bitter taste

Chromosomes: 44 chromosomes

Caffeine: lower than Robusta

Knowledge: Arabica (Arabica) is one of two very important varieties in the commercial coffee industry, and another important variety is Robusta

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