The taste of Robusta coffee beans is the main reason for the poor flavor of Robusta coffee beans?

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Front Street-Introduction to Robusta Coffee Beans

A brief introduction to this Robusta, Robusta commonly known as "Luo beans", medium-sized coffee beans (Arabica for small).

Growth environment requirements are not high, there is a good ability to resist pests, good physical quality. Bad flavor, often described as: wood, shoe sole smell!

Robusta is widely used in the industrial and instant coffee industry, but not many cafes use Robusta, mostly in European countries, most of which should be Italy. Italy is known for its heavy taste. Robusta was also considered a heavy taste. Caffeine is about three times as high as Arabica.

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.

In fact, Robusta is also divided into many categories, which cannot be generalized or pursued blindly. Among the big coffee countries, Robusta's big producing countries include Vietnam, Brazil, Indonesia, India and so on. Like Arabica, Robusta in each country has its own hierarchy. The rough quality standard of raw beans can be seen according to different grades.

Knowledge point: Most coffee is grown in the equatorial zone between 25° of the Tropic of Cancer. Coffee growing belt and country of origin have a great influence on its flavor

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