Introduction to the flavor and taste of Arabica coffee manor in Indonesia

Varieties resistant to leaf rust found in Congo, Africa, teach 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.

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 content of caffeine is about 3.2%, much higher than 1.5% of Arabica species.

The main producers of Robusta species are Indonesia, Vietnam and West African countries centered around C ô te d'Ivoire, Algeria and Angola. In recent years, Vietnam has made more efforts to become one of the major coffee producing countries. Coffee production has been included in the national policy (Vietnam also produces some Arabica coffee) West Africa is the origin of coffee grown in Liberia. It has a strong ability to adapt 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, so it is only traded in some West African countries (Libya, C ô te d'Ivoire, etc.). Or planted for research.

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 grains, while robusta coffee beans are more round and can be easily distinguished by their shape.

But if you add in the hybrids of Arabica and Robusta-such as the variant Variedad Colombia, which is the main variety of Colombian coffee, has 1/4 Robusta pedigree, and therefore resistant to leaf rust and high yield-and its mutant subspecies of coffee beans, the classification is 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 will be different.