Cultivation conditions of three native species of coffee beans

Coffee is mainly divided into three categories-Arabica (Arabica), Robusta (Robusta) and Liberica (Liberian), but Arabica and Robsta are mostly in circulation in the market. No matter what it is, it has its advantages and disadvantages, and its purpose and use are not the same.

There are about 40 species of coffee plants, but the only ones that can produce coffee beans of commercial value are Arabica, Robusta and Liberian. these three species are called the "three native species of coffee".

1. Arabica species (scientific name Coffea arabica)

The origin of the Arabica species is the Abyssinia Plateau of Ethiopia (now the Ethiopian Plateau). In the early days, it was mainly eaten as medicine, developed the habit of baking and drinking in the 13th century, was introduced into Europe through the Arab region in the 16th century, and became a favorite drink all over the world.

Arabica coffee accounts for 75%-80% of all coffee, and its excellent flavor and aroma make it the only coffee that can be drunk directly among these native species. But its resistance to dryness, frost, diseases and insect pests is too low, especially the natural enemy of coffee-leaf rust.

Arabica coffee beans are mainly grown in South America (except parts of Argentina and Brazil), Central America, Africa (Kenya, Ethiopia, etc.), Asia (including parts of Yemen, India and Papua New Guinea)

2. Robusta species (scientific name Coffea robusta Linden)

The leaf rust-resistant varieties found in Congo in Africa have stronger disease resistance than Arabica. The hot and humid zone that is not suitable for Arabica coffee is where Robusta grows coffee. Robusta has a unique aroma and bitterness, accounting for only 2% or 3% of the mixed coffee, and the whole cup of coffee is robusta flavor. Its flavor is so bright and strong that if you want to taste it directly, you have to consider it. It is generally used in instant coffee, bottled coffee, liquid coffee and other industrial production of coffee. The content of caffeine is about 3.2%, much higher than 1.5% of Arabica species.

The main producing countries are Indonesia, Vietnam and West African countries with C ô te d'Ivoire, Algeria and Angola as the center. Vietnam has been more committed to becoming a major coffee producer in recent years.

3. Liberian species (scientific name Coffea liberica)

West Africa, the origin of coffee grown in Liberia, has a strong adaptability to all kinds of environments, whether high or low temperature, humid or dry, except that it is not resistant to leaf rust and its flavor is worse than that of Arabica. Therefore, it is only traded and sold in some West African countries (Libya, C ô te d'Ivoire, etc.), or planted for research and use.