Flavor and taste characteristics of Indonesian coffee introduction to Arabica Coffee Manor in Manor producing area

Arabica coffee beans grow in tropical colder high-altitude areas, and the hot and humid zone that is not suitable for Arabica coffee is where robusta coffee grows. Robusta has a unique aroma (called "Rob smell", which some people think is moldy) and bitterness, accounting for only 2% of mixed coffee. 3%, the whole cup of coffee becomes 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 (which extracts about twice as much liquid coffee as Arabica), bottled coffee, liquid coffee and other industrial coffee. The caffeine content is about 3.2 per cent, much higher than 1.5 per cent of Arabica, but if you add in the hybrids of Arabica and robusta-such as the variant Columbia (Variedad Colombia), which belongs to the main Colombian coffee variety, has 1/4 Robusta pedigree, and therefore resistant to leaf rust and high yield-and its mutations, the classification of secondary coffee beans will be more complicated. Some Arabica coffee beans are quite close to the native species, while others are quite similar to the Robusta species. Even if the coffee has the same name (named from the place of origin), as long as the cultivated varieties are different, the flavor is different from the leaf rust-resistant varieties found in the African Congo, teaching the Arabica species to be more resistant to the disease. People like to compare the robusta species to the Arabica species of coffee. In fact, the robusta species was originally a mutant of the Congolese species (scientific name Cofffea canephora), so it is the Congolese species that should be compared with the Arabica species. To this day, however, the name of the Robusta species is commonly used by the public, and it is regarded as the same species as the Congolese species. About 65% of the coffee in circulation in the world market is Arabica.

According to the statistics of the International Coffee Organization (ICO), excluding the domestic transactions of each coffee-producing country, about 65% of the coffee in circulation in the world market is Arabica and 35% is robusta. Arabica species are characterized by slender and flat granules. Robusta coffee beans are round and round. West Africa is the origin of Liberian coffee by its shape. It has strong adaptability to all kinds of environments, whether high or low temperature, humidity or dryness, but it is not resistant to leaf rust and has worse flavor than Arabica. Therefore, it is only traded in some West African countries (Libya, C ô te d'Ivoire, etc.), or planted for research.