What is Arabica coffee? The definition and concept of Arabica

What is Arabica coffee? In many places where coffee is sold, it is not difficult to find words like "100% Arabica". Even canned coffee has a style called Arabica coffee, which makes one wonder, but what is Arabica coffee?

In fact, Arabica is the name of the coffee tree variety (species).

Arabica and Robusta are two different coffee varieties, which currently account for the vast majority of coffee bean production in the world. There are three main differences between Arabica coffee and Robusta coffee: 1. Differences in planting conditions. The cultivation conditions of Arabica coffee are more stringent, requiring higher elevations (2000 meters above sea level), fertile soil fertility, adequate moisture, proper sunshine conditions and shade. Arabica coffee species are less resistant to diseases and insect pests and are vulnerable to damage.

In addition, the annual output of coffee trees per unit area is also lower. Arabica coffee currently accounts for 75% of the world's coffee production, and of these Arabica coffee production, only 10% of Arabica coffee quality can be classified as boutique coffee (Specialty coffee).

Robusta coffee, commonly known as "sturdy beans", can be grown at low elevations (200 to 800 meters above sea level). It has strong resistance to diseases and insect pests and is not vulnerable to agricultural diseases. the annual output of coffee trees per unit area is higher, and it is harvested in large quantities by machines. Generally speaking, the cost of production is much lower than that of Arabica coffee.

2. the flavor and characteristics are different. Arabica coffee has a varied and broad potential flavor. Arabica coffee produced in different regions, different elevations and different climates usually has its own characteristics and can show a completely different flavor.

Arabica coffee smells like grass when it is not roasted. When properly roasted, Arabica coffee shows fruity (light roasting) and caramel sweetness (deep roasting). Generally speaking, Arabica coffee has a better aroma and flavor than Robusta beans.

Robusta coffee usually has an ordinary, rigid, and pungent flavor, and because the vast majority of robusta coffee in the world is grown in low altitude areas (India has planted a small number of high-altitude, high-quality, washed robusta coffee beans, its price is higher than most Arabica coffee beans) the flavor produced by different regions and climates does not vary much, and lacks personality.

Unbaked Robusta smells like raw peanuts, and cheap robusta coffee beans usually taste between wheat tea (light baking) and rubber tires (deep roasting). It is difficult to show a fine flavor.

3. The difference between market price and use. Arabica coffee requires complicated hand picking, selection and meticulous processing, so Arabica coffee is the most expensive and best coffee beans in the world. Robusta caffeine is low-cost and is often used to make instant coffee and canned coffee. A small number of better quality robusta coffee are also used in blending (mixed with Arabica coffee) espresso beans.

Another important difference: caffeine content, Robusta coffee contains about twice as much caffeine as Arabica coffee, which is why drinking some canned coffee is prone to palpitations and insomnia. After seeing so many differences between Arabica coffee and Robusta coffee, we must finally emphasize that Arabica coffee is not equal to good coffee, and robusta coffee is not absolutely cheap coffee! Arabica coffee accounts for 75% of the world's coffee production, and its quality varies widely, from good to bad. In recent years, a few countries (such as India) have devoted themselves to improving the quality of robusta coffee. They have planted robusta in high altitude areas, given the most careful care, and carefully washed the coffee. The result is very good quality robusta coffee beans!

Top Robusta coffee beans are not cheap either, getting rid of the old impression that Robusta are cheap beans!

Therefore, the quality of coffee beans can no longer be judged by the crude and outdated standard of "Arabica beans".