General situation of coffee varieties what are the main varieties of coffee?

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It is understood that the variety of coffee trees can be described as all-inclusive, with a variety of varieties and flavors that are amazing, but not many of them are cultivated as drinking coffee.

What is the secret of the coffee tree native to Africa? let Qianjie Coffee find out.

In plant taxonomy, coffee belongs to the Rubiaceae family. There are at least 100 coffee species under it, and about 80 coffee tree varieties have been identified, of which three are cultivated for drinking coffee. they are Arabica coffee, Robusta coffee, and Liberika coffee.

So what are the characteristics of each of the three kinds of coffee?

Generally speaking, Arabica is mainly used in single or boutique coffee, while Robusta is used to make instant coffee. Although Arabica can be defined as premium coffee and Robusta as secondary, it does not have to be classified in this way, and it is more appropriate to distinguish it according to its own favorite taste. In terms of taste, the United States and Japan drink light coffee made from Arabica more often, while Europe prefers Italian concentrate made from a mixture of Arabica and Robusta.

Arabica (Arabica): premium coffee beans with excellent flavor and aroma

Arabica is a representative variety of Ethiopia of origin, and it is also produced in South Africa, Africa, Asia and other countries, accounting for 70% to 75% of the world's coffee production. Arabica has weak resistance to diseases and insect pests, so the highland area is more suitable for cultivation, especially the quality of Arabica coffee beans produced in the highland above 1500 meters is the best.

The good quality produced by the effort like this, with a balanced flavor, taste and aroma, can be certified as high-grade coffee beans, mainly used in individual coffee or boutique coffee. The three well-known coffee beans: Kona in Hawaii, Blue Mountain in Jamaica and Moka in Yemen, belong to the Arabica variety. Arabica raw beans have a dark, narrow appearance, known as the highest quality of high-quality Arabica varieties, characterized by sweet, sour and aroma and other rich flavor.

In terms of flavor, Arabica coffee beans are considered to have the best flavor, and have been used in the boutique coffee consumption market since the emergence of the concept of boutique coffee. A subgenus of Arabica coffee, Ironpika Coffee, has high acidity and high cup test scores, and has excellent genes as the oldest coffee variety. And now in the boutique coffee market, Rosa coffee, which is known to all, conquers the taste buds of coffee customers with its fresh floral fragrance and comfortable acidity.

Robusta: strong sour taste and strong taste

Robusta is of African origin and accounts for 30% of the world's coffee production. The word Robusta means "tenacity". In fact, this kind of coffee tree is not only resistant to diseases and insect pests, but can survive in any soil, even in the wild. Therefore, it can also be planted in high-temperature areas, growing fast and easy to cultivate, and has the advantage of low price, which is mainly used to mix beans or make instant coffee as the main raw material. Some Robusta produced in India, Africa, Brazil and other places have a strong sour taste, high caffeine content and rich taste.

Compared with Arabica, robusta coffee contains higher levels of caffeine, amino acids and chlorogenic acid, which is the source of bitter taste, so robusta is born without the elegant aroma of Arabica beans. It is replaced by a fuller, lower taste, coffee oil will be richer, as well as walnut, peanut, hazelnut, wheat, grain and other flavors, and even a pungent local flavor. It also benefits from Robusta's rich caffeine, which is generally used as a raw material for instant coffee. In order to show the rich coffee fat, some Italian coffee blends will also add the right amount of Robusta coffee beans. Recently, there are also varieties of Arabusta, which mate with Arabica varieties and have better taste and aroma.

The appearance of Robusta is bulging oval, and raw beans are light brown or yellowish brown with grass green and yellow luster. Compared with Arabica varieties, the taste is more fragrant and lighter, with less sour taste and more bitter taste.

Liberica: thick and smoky aromas of nuts and dark chocolate.

And it's hard to accept because of the strong sense of smoke. Some people even describe it as liquid tobacco because it produces a thick smoky smell and smell similar to that of actual tobacco plants. Filipinos even call this coffee "Kape Barako", which can be understood as "strong man coffee".

Of the three coffee varieties, Liberica has the lowest caffeine content. Robusta has the highest content, with 2.26 grams of caffeine per 100 grams of beans. Arabica coffee is second only to 1.61 grams of caffeine per 100 grams of beans. Liberica contains only 1.23 grams of caffeine per 100 grams of beans. Liberica is also often used as a raw material for instant coffee, and in the Philippines, "Kape Barako" has become a must for breakfast coffee of the older generation. In Malaysia, Liberica coffee beans are made as a local specialty-white coffee.

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