Arabica beans and Robusta beans

Coffee in the world can be divided into countless kinds according to regions, roasting methods and cooking methods, but there are only two types of coffee beans used to make these kinds of coffee: ROBUSTA beans and ARABICA beans. ARABICA produces coffee, accounting for about two-thirds of the world's coffee production. Coffee beans are oval, flat, smaller and lighter in color. It has high quality and rich aroma. Most of the coffee beans grown on the plains of Africa and in the mountains of the Southeast Asian archipelago are Arabica. ROBUSTA coffee production accounts for 1/3, coffee beans larger, dark color, rough, bitter. Only in Tanzania and Cameroon are there outputs in the alpine plateau regions. Coffee made from different coffee beans will have obvious differences in color, aroma and taste. If the coffee beans are mostly ARABICA varieties, the foam is fine, dark brown and slightly reddish; if the coffee beans are mostly ROBUSTA, the foam is loose, dark brown with gray stripes. ARABICA's aroma is probably like chocolate, fruity, floral and so on, ROB USTA is probably like wood, earthy and musty. ROBUSTA is high in caffeine, so it is bitter. ARABICA has a balanced sweet and sour taste.