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Arabica and Robacht: Arabica: accounts for 60% of global production, preferably 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)

Robusta's coffee, no matter what name you encounter, such as Yega Sheffield, Mantenin, Columbia, etc., belong to the sub-line or native variety 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.

However, in recent years, a new method of "honey" treatment has become fashionable, because there is no need to invest in huge water tanks and drying fields, so that many independent manors or small cooperatives can afford it. With the application of this new treatment, a kind of "honey-treated coffee" with high sweetness, low acidity and complex taste has become the goal of the coffee industry in recent years. One of the best in recent years in the major competitions, so as to greatly enhance the popularity of the manor, Don Mayo is one of them.

The key to honey treatment lies in the amount of pulp retained. The more it is retained, the more obvious the characteristics of honey treatment will be. However, the risk of excessive fermentation will be higher, and the characteristics of each "Honey cofffee" will be different due to different conditions, such as the local climate (sunshine / rainfall probability / air humidity), or the processor's preference.