Coffee tasting: what's the difference between Arabica coffee and Roberta coffee? Sumatra, Indonesia

Arabica beans

Arabica beans are an important type of commercial coffee. They bear fruit within three years and have excellent aroma and acidity. Arabica coffee beans are mainly produced in South America (except parts of Argentina and Brazil), Central America, Africa (Kenya, Ethiopia, etc., mainly East African countries), Asia (Indonesia, Yemen, India, parts of Papua New Guinea).

The origin of Coffea arabica is Abyssini, Ethiopia

Arabica beans

Arabica beans

Abyssinia (now known as the Ethiopian plateau), initially mainly used as medicine (Islamic monks used as a healing medicine or to wake up), the habit of baking and drinking was cultivated in the 13th century, and it was introduced to Europe through Arabia in the 16th century, and then became a popular drink all over the world.

Variety Editor

native species

Arabica coffee accounts for 70%-80% of all coffee production, and its excellent flavor and aroma make it the only coffee native.

Arabica beans

Coffee that can be drunk directly. However, its resistance to dryness, frost, diseases and insect pests is too low, especially the natural enemy of coffee-leaf rust, so all producing countries are committed to variety improvement.

It turned out that all the world's commercial coffee was Arabica coffee, but it was only in the late 19th century, when leaf rust caused the collapse of a large number of coffee plantations, that growers began to look for other disease-resistant varieties.

Arabica coffee is still the most important coffee variety, accounting for about 3/4 of the world's total coffee production. It is cultivated mainly in Latin American countries, but also in Indonesia and the Pacific islands. The geographical and climatic conditions of Brazil, the world's largest coffee producing area, are very suitable for the growth of Arabica coffee. The main coffee varieties planted are also Arabica coffee. Brazil's coffee production accounts for more than 1/3 of the world's total production.

The fruit of small coffee is smaller than medium coffee and large coffee. The berry is oval and generally has two seeds, which is called "coffee bean".

subspecies

The three early subspecies of the Coffea arabica series are varietal Blue Mountain, varietal Typica and varietal Bourbon.

Jamaica Blue Mountain is a coffee of excellent quality; Tibica coffee is native to Ethiopia and the southeast of Sudan and is the most widely cultivated coffee variety in the Western Hemisphere; Hawaii Kona and Blue Mountain coffee, which are higher in production, are comparable in quality and only 1 - 3 dollars in price.

The subspecies was introduced to America by French immigrants from the Island of Bourbon (today's French Island of Reunion, located in the Indian Ocean east of Madagascar) in the 18th century. It is now widely cultivated in Brazil and other Western Hemisphere areas, and a small amount is also cultivated in Yunnan, China. The caffeine content of subspecies Bobang is 20% to 30% higher than that of subspecies Tepica, but less than that of most subspecies Coffea. The main branches initially grow upward at 45 degrees from the trunk and droop with fruit load. The lateral branches are dense and knotted

Fruit, higher yield, but smaller berries, mature faster, so not tolerant of strong winds and heavy rain. Bobang coffee is the second most common variety of Arabica coffee after iron pica. It has many fruits and higher yield, but the berries are smaller and mature slowly. Coffea arabica grown in Yunnan Province of China mainly consists of subspecies Tibika and subspecies Bobang. From the botanical point of view of coffee, Coffea arabica grown in Yunnan Province has genetic similarity with Jamaica Blue Mountain and Hawaii Kona, which are recognized as the best.

Country: Indonesia

Grade: G1, 19 mesh +

Production area: Gayo Mountain Region, Aceh Province

Altitude: 1100-1300 m

Treatment: Traditional wet planing method

Breeds: Kadimo, Kadulla, Tibika, Sidikalong

Producer: Local smallholder farmers in the Gayo Mountains region

Flavor: Round and pure on the palate, excellent body, spices, herbs

Indonesian coffee is diverse in quality, most of which are named after the island's origin or market name: Sumatra, Sulawesi, Jawa or Timur. The advantage of Indonesian coffee is that most coffees are characterized by strong, restrained flavors and lively moderate acidity. Indonesian Mandheling coffee is highly rated by Chinese and is one of the coffee products with the highest acceptance of single-serve coffee.

Mandheling Indonesia has been hailed as the world's best uniquely peeled coffee beans. Mantelin is a trademark product and is now sold as long as it is coffee green beans made from red cherry fruits harvested in Indonesia and processed by this unique peeling method. Mandailing coffee is grown by Mandailing people from Tapanuli region of northwest Sumatra, because at the end of World War II, a Japanese soldier introduced it to the Japanese market, and because of mispronunciation, Mandailing became Mandheling coffee.

Sumatra:

Sumatra coffee is very complex and elusive. Sumatra is a large island, but coffee is not grown all over the island. Coffee trees are grown in large quantities only in the northernmost two of the island's eight provinces-Aceh and Subei: Aceh coffee is mainly produced in Lake Tawar.(Lake Tawar) surrounding the Gayo Mountain, the farmers in this area are mostly local Gayo People aborigines; while coffee in Northern Jiangsu Province is mainly produced in the world's largest super crater lake-Lake Toba production area and Lintong production area in the south, and the local farmers are mostly Batak People aborigines. Due to the large number of smallholder producers and their unique semi-washing methods and iron deficiency in the soil, coffee beans in this area will have a distinctive blue color at the fresh green stage.

The Gayo region is located in Aceh province, north of Sumatra. Coffee is grown on hillsides surrounding Takegon Town and Lake Tawar. Planting heights average between 1,110 and 1,300 meters in the production area. Coffee is grown by smallholders under shade trees and processed by stripping to exhibit exotic flavors and deep and lively full-bodied flavors. Aceh, in the northernmost corner of Sumatra, is a fascinating and sophisticated place. Aceh is not an area for ordinary people to visit because of its chronic political instability. The Gayo are a determined, hard-working breed, and nearly 20% of coffee processors are female. Under this semi-wet and semi-dry peeling water washing method, coffee farm machines remove the skin and pulp of red cherry fruits. Coffee beans still have a lot of mucus on them, and then they are stored in fermentation tanks for about one day (24 hours). When fermentation is completed, the attached mucus is easily washed away with water. Then sun drying to about 30% to 35% moisture content, remove the shell of coffee beans, you can get to the market. This semi-wet, semi-dry condition removes the outer shell of the coffee beans, which reveal a distinctive dark blue color. This treatment reduces the acidity and increases the body of the coffee, resulting in this characteristic Indonesian coffee.