Robusta coffee beans re-enter the boutique coffee circle?! Boutique Luodou has become the new favorite of coffee shop!

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Since the cultivation and attention of Arabica coffee beans (Arabica), both quality and exquisite flavor have been recognized by coffee consumers. And those who once walked across the coffee industry, Robusta Robusta, because of the wild and rough flavor performance, in the past 20 years, many coffee people will spit, coffee "disdain chain" the bottom of the coffee species.

Recently, however, this phenomenon has changed significantly. As the saying goes, these unpopular Robusta coffee beans have been valued by the boutique coffee circle in the past two years.

Unlike robusta coffee beans with poor flavor, low altitude and poor quality, these robusta coffee beans, which break into the boutique coffee circle, are mostly planted in high altitude areas, and pay more attention to the process of coffee bean extraction (coffee treatment). Using the standard of boutique Arabica beans, robusta coffee beans were planted and treated. From last year's World Barista Competition contestants won fourth place in the competition using 1200m Robusta grown in Vietnam and rose summer coffee beans from Hartman Manor in Panama, and then more and more boutique coffee shops around the world began to use mixed Robusta beans to make espresso.

Now that some boutique coffee shops begin to sell single-area anaerobic sun-dried Robusta boutique coffee beans, why do people in boutique coffee circles suddenly care about Robusta coffee beans? The reason is more because of the unstable climate in recent years, which has a great impact on the areas suitable for growing coffee and producing good quality coffee. For Arabica, which has always had extremely high requirements for the altitude of the planting environment and local climate, the invisibility is a very big test.

But Robusta itself has a strong ability to survive, so there is no need to worry too much about climate and soil in terms of quality, yield and flavor. Despite its own genes and high disease resistance and impact resistance, Robusta has high caffeine and chlorogenic acid, resulting in the bitter taste of this variety of coffee. But in fact, as long as planted in high-altitude areas, Luodou's bitterness can be alleviated. Because there is usually a significant temperature difference between day and night at high elevations, some pests do not like to grow up in such an environment, so coffee itself reduces the production of chlorogenic acid (mainly used for insect resistance) and frees up more room to form a good flavor.

Robusta, grown and processed according to the requirements of fine Arabica coffee beans, can retain the characteristics of high mellow and low acidity, while showing pleasing flavors such as mugi-cha, nuts, caramel and so on. In order to make more people have a good impression of Robusta coffee beans, raw bean merchants have launched Robusta boutique coffee beans with anaerobic sun treatment. These Robusta trees are planted in high-altitude areas of Vietnam, from basalt soil.

During the harvest season, the ripe fruit will be harvested by hand and then washed twice by hand. After fermenting in an airtight container (without oxygen) for 8 days, the coffee fruit is taken out and dried for another 25 days until it is dry enough to be stored.

A coffee shop owner who sells the boutique Robusta in a single region said: "Robusta coffee usually has a nutty flavor and a strong dark chocolate flavor." When it is processed by anaerobic fermentation, the resulting coffee beans will produce a more fruity, unique flavor, but also have a strong nutty flavor. The taste of anaerobic Robusta is natural, sweet and highly complex. It is very popular with consumers. In fact, Robusta itself is not as bad as people think. In fact, the earliest Arabica coffee beans are no better than Robusta. People pay attention to the planting and treatment of Arabica coffee beans in the later stage, which leads to more good flavor of Arabica coffee beans. Then Robusta can do the same, and the price will be cheaper than Arabica coffee beans. "

Many boutique coffee shops that use Robusta beans to make espresso said: "although Robusta has a mediocre impression on many modern coffee lovers, for mass consumers, coffee has long-term stability & mellow and full-bodied. More important than delicate and rich flavor. In recent years, the quality and flavor of Arabica coffee beans are unstable, so the boutique coffee industry has paid attention to Robusta again. "

From the changes in the past two years, many practitioners and enthusiasts have really begun to realize that fine coffee should not be limited to variety and flavor, nor should it be limited to brewing and extraction. Sometimes, simple is the most real coffee, which can make everyone give a thumbs up, can become fine coffee. Photo Source: Internet