Robusta Coffee Bean Variety Features What Robusta Coffee Bean Tastes Hard to Eat

Robusta, commonly known as Luodou, is very unpalatable and hard to swallow, but it still contributes nearly 30% of the world's production. Let Qianjie introduce and share the story of Luo Dou.

For a long time, people's favorite coffee originated on the border between Ethiopia and Sudan, known as Arabica coffee beans, and people brought these seeds to the world to grow, so there are many Arabica subspecies. among them, the iron pickup card and the Bourbon family are the main.

Although these varieties have excellent flavor, they are delicate, low yield, poor disease resistance and high requirements for the environment. After several attacks of leaf rust, people are constantly looking for some varieties with strong disease resistance.

So, in 1898, Belgian botanists discovered a very sturdy variety of coffee in the Congo, which was not only resistant to disease, but also grew well at low altitude. it was later found that the caffeine content of this coffee was twice that of Arabica, a good way to avoid insect pests. Later, this variety was called Robusta, also known as the Congolese species.

At present, the main producing countries of Robusta are Vietnam, Indonesia and Brazil, of which Vietnam is the largest producer.

Robusta's flavor is not as good as Arabica, usually showing mugi-cha, almonds, grains, wood, caramel, and sometimes rubber. Although the taste is not satisfactory, but high caffeine is indeed a human demand, and Luodou itself is rich in fat and cheap, so it is generally used as a raw material for instant coffee, and high-quality Luodou is also used as a formula for Italian coffee beans.

For example, the Italian commercial blend coffee beans in Qianjie are made of 90% South American Arabica beans and 10% Vietnamese Luo beans. The espresso produced is very rich in oil, full in flavor and full in taste.

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