Introduction to the flavor and taste characteristics of Arabica coffee manor in Indonesia
West Africa is the origin of Liberian coffee. It has strong adaptability to various environments such as high temperature or low temperature, humidity or dryness. It is not resistant to leaf rust and its flavor is worse than Arabica. Therefore, it is only traded domestically in some West African countries (Libya, Cote d'Ivoire, etc.) or planted for research.
About 65% of coffee circulating in the world market is Arabica
According to the International Coffee Organization (ICO), excluding domestic transactions in coffee-producing countries, about 65% of coffee circulating in the world market is Arabica and 35% is Robusta. Arabica beans are characterized by thin, flat particles, while Robusta beans are round and easily distinguishable by shape.
But if you add Arabica/Robusta hybrids-Variedad Colombia, for example, which is the dominant Colombian coffee variety and has a quarter of the Robusta lineage and is therefore resistant to leaf rust and high in yield-and its mutant subspecies, the classification becomes more complex. Some Arabica coffee beans are quite close to the native species, and some Arabica beans are quite similar to the robusta species. Even if coffee is given the same name (from where it comes from), the flavor varies depending on the cultivar. Leaf rust tolerance varieties found in congo, africa, teach arabica species to be more resistant. People like to compare Robusta to Arabica coffee, but Robusta is actually a mutant of Congo (Coffea canephora), so it's Congo that should be compared to Arabica. To this day, however, the name Robusta has become common practice, and it is regarded as the same species as Congo species.
Arabica coffee beans grow at higher elevations in the tropics, where it is cooler and where it is not suitable to grow. Robusta has a distinctive aroma (an off-flavor called "rob flavor," which some people think is a musty odor) and bitterness, which makes up only 2 -3% of the blend coffee and makes the entire cup of coffee Robusta. The flavor is so strong that you might want to consider tasting it directly. It is commonly used in instant coffee (which extracts about twice as much coffee as Arabica), canned coffee, liquid coffee and other industrially produced coffee. Caffeine content is around 3.2%, much higher than Arabica's 1.5%.
The main producing countries of Robusta species are Indonesia, Vietnam and West African countries centered on Cote d'Ivoire, Algeria and Angola
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Introduction of Coffee Manor in Kahayang Ganzhuang, Bali, Indonesia
Westerners discovered the island, and in 1585, a Portuguese ship ran aground off the coast of Bukit, drowning most of its crew and leaving only a few survivors. The survivors were well entertained. Then three more Dutch navigators landed in Bali to explore. When they went back, there was only one person, and the other two were attracted by the beautiful customs of the island and stayed. However, this
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The Lindong Coffee Manor in Sumatra, Indonesia, which has a good taste and flavor, introduces Rasuna Wahana.
Gold Mantenin, the Japanese adopted more stringent quality control more than a decade ago. After picking beans manually for four times, they eliminated defective beans and produced gold mantenin with dark green color and equal appearance of beans, creating another wave of market demand. Even Europe and the United States are crazy about it. The aged Agedmandheling is as sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. Sour
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