Characteristics of Arabica coffee beans the difference between Arabica coffee beans and other coffee beans
What is the difference between Arabica coffee beans and other coffee beans?
I have a great interest in coffee (excluding instant coffee). Through my own attempt and Zhihu's study, I know that the taste is related to the degree of roasting, and the most important one is also related to beans. Over the past year, I have been trying to drink hanging-ear coffee and found that it is common: Mantenin, Yega Chefe, Guatemala, Kenya and so on. I went to Italy last month. In addition to being amazed by the coffee there, I was particularly curious to find that all the coffee I bought was Arabica. Want to know the difference between Arabica and those coffee beans mentioned above? Are there only different kinds of beans?
Arabica: accounts for 60% of global production, preferably planted at high elevations, with lower temperatures and lower yields. It has a stronger taste and elegant mellow and acidity (if you want to know more about the definition of alcohol and acidity in coffee tasting, you can trust me); about 1% caffeine (by weight) is expensive:
Robbins accounts for 40% of global production and is usually grown in areas with lower elevations and higher temperatures. The taste is lighter, about 2% caffeine, and the price is lower (called Canifola Coffee)
Author: anonymous user
Link: http://www.zhihu.com/question/29063700/answer/45196656
Source: Zhihu
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When we eat apples, there will be differences between red apples and green apples.
Coffee is the same, there are many varieties of coffee, first of all, the two most common varieties are: Arabica and Robusta!
The coffee beans on the market, unless there is coffee specially grown by Robusta, no matter what name you encounter, such as Yega Sheffield, Mantenin, Columbia, etc., all belong to the subline or native varieties under the Arabica variety.
As for why it is called Manning and Yejasuefi, it has something to do with the way it is named: in the case of Yegashafi, it is a small town in Ethiopia, so the coffee produced in this town is named Yegasuefi. There will also be different small producing areas and estates or cooperatives in the town. For example, there is a place called Kochel and a cooperative called the Rico Cooperative. Most of the coffee they produce is native to Arabica, so we can call this coffee the original species of the Rico Cooperative in the Yega Fischer producing area of Ethiopia!
So to put it simply, in addition to saying that it is Robusta, almost all the coffee beans you can come into contact with are Arabica beans! However, the varieties of sublines grown in different places are different.
Author: FelixLin
Link: http://www.zhihu.com/question/29063700/answer/43067639
Source: Zhihu
The copyright belongs to the author. Commercial reprint please contact the author for authorization, non-commercial reprint please indicate the source.
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