What is the difference between the world's three major coffee varieties, Robusta and Arabica? What is the relationship between Rose Summer Iron Pika and Arabica?

After Qianjie shared a tweet about hand-rushing Luo Dou some time ago, friends often asked Qianjie to tell you the difference between Arabica and Robsta, so today Qianjie came to share what is the difference between Arabica and Robsta.

What is Arabica? What is Robsta again? There are more than 100 confirmed species in the genus Coffea, and Arabica and Robusta are the two most commercially valuable varieties among the more than 100 confirmed species.

Coffea arabica, also known as "Arabica," originated in Ethiopia and is the world's highest-produced and most popular coffee variety. Like Qianjie often mentioned in articles, Qianjie rose summer, iron pickup truck, red/yellow bourbon, etc. are all varieties under the Arabica branch. The main reason why Arabica coffee is so popular is that the beans themselves contain more fat, sugar and other substances, and after processing and roasting, they can produce a more attractive aroma and taste. Especially when the planting environment and management are better, the coffee flavor will become more charming. Most of the floral, grape, citrus, berry and other flavors mentioned by Front Street come from Arabica coffee, such as Front Street Poquet Rose Summer, Front Street Boundary Estate·Xizhao in the Front Street bean list... In other words, the taste of this variety will have a higher upper limit.

But Arabica coffee also has its drawbacks. The shortcoming is that it is not easy to grow and produces less than Robusta. Traditional Arabica coffee generally needs to be grown at an altitude of more than 800 meters, with abundant rainfall and suitable temperatures. Not only that, the vast majority of them do not have the ability to resist diseases and insects, so the management cost is relatively high. Coupled with factors such as excellent flavor and low yield, the selling price will rise accordingly.

Robsta is also known as "medium grain coffee", but it is different from Arabica. Although Robsta is often mentioned side by side with Arabica, it does not belong to the same level of taxon as Arabica. What does it mean? The simple explanation is: "Different generations." Arabica is a complete species, while Robsta (C. canephoravar. robusta) is just a variety under the Coffea canephora species, and its level is equivalent to the rose summer and iron pica under the Arabica branch. In other words, Kanefora is the level that can be mentioned side by side with Arabica. But the reason why Robsta will replace Canefra and be compared with Arabica is that among the Canefra coffee species, Robsta, is the only coffee species that can be widely used for commercial cultivation. Therefore, it has become synonymous with "medium grain species."

Compared with Arabica, traditional Robusta coffees do not have attractive flavors. The reason is that their genes and growing environment limit the development of flavors. For example, it has twice as much caffeine as Arabica and is widely used in lower altitudes. But even so, Robusta's global production is very close to Arabica. The reason is that Robusta has two major advantages that most Arabica do not have: high yield and good planting. Robsta's vitality and adaptability are very strong. It can not only withstand the sun's exposure, but can also be planted in places at a lower altitude like less than 800 meters. At the same time, due to the addition of more caffeine, it has the ability to efficiently resist pests. Of course, the most important thing is that it has twice the yield of conventional Arabica. Because of this, the main varieties cultivated in many low-altitude production areas are Robsta or Katim, which is a mixture of Robsta's blood.

But on the other hand, it is precisely because of Robusta's good growing characteristics that most Robusta are planted at lower altitudes, and their flavor is not so excellent. As Qianjie often mentions, the altitude of coffee planting is one of the factors that affects the quality of flavor. When coffee is grown at higher altitudes, the slower it matures, which means that coffee will have more time to accumulate substances that can develop excellent flavor, and vice versa. Because most Robustas are grown at low altitudes, it is difficult for them to develop excellent coffee flavors. Although there are also Robistas that are planted in accordance with Arabica management methods like the Royal Robistas, their yields are very, very small, and most of the Robistas are still planted in low-altitude areas.

The baking used by regular Robusta is usually deep, so the taste will be strong. The flavor is mainly chocolate, caramel, and barley tea, which is relatively simple. (Robusta grown at high altitudes will have some fruit flavor.) Front Street here needs to remind everyone that although traditional Robusta has no outstanding flavor and has a strong taste, it is not a "inferior product." Many friends often think that Luo beans are synonymous with low-end and low-quality coffee beans because of various slogans like "100% Arabica" or because the flavor is not outstanding enough and the taste is too strong. However, the flavor is only relative, and Robsta's advantage is not the flavor. Due to its good planting and high yield, Robusta's management costs will not be so high, and the selling price is relatively much lower. This allows it to be used in the production of commercial coffee products such as instant.

As Qianjie said earlier, the strong taste is not a shortcoming. Many merchants take a fancy to Robsta's strong taste and use it in Italian blends. For example, many coffee shops in Italy just want to make the espresso taste stronger, so nearly half of the ingredients in their blends are Robusta; some merchants just want to make the extracted oil richer and improve the coffee. Taste, so they will add the beans to the blends, but the portions will not be so large, such as Qianjie. There is a small amount of Robusta in the Italian classic mix on Front Street. The purpose is as mentioned above. It can increase the richness of the extracted oil. However, because it is relatively small, it will not affect the taste of the coffee too much. It will only add a mellow taste to the coffee. The espresso extracted with it will have strong hazelnut, chocolate, caramel, cream and other flavors, which is very good ~

So the above is all the content shared by Qianjie this time! By the way, one point that the Last Front Street needs to mention is that although the flavor of Arabica is excellent, not all Arabica coffee has excellent flavor compared to Robusta. Variety is only the foundation, and various factors such as planting, processing, and baking together determine the upper limit. This is the same for Robsta ~

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