Flavor characteristics and differential description of three varieties of coffee beans introduction to the main producing countries

The three primary coffee varieties are Arabica, Robusta and Liberica. Arabica production ranks first, the total output accounts for about 75% of the world coffee, bourbon, iron pickup and other sub-varieties. Robusta accounts for about 20 percent of the world's coffee production. Liberica accounts for only 2% of the total and is grown mostly in the Asia-Pacific region.

Arabica Arabica, also known as Arabica beans, originated in Ethiopia, is the earliest coffee variety discovered, is considered to be the best quality of coffee bean varieties, but also the world's most important coffee bean varieties, Central and South American countries, Africa, Asia and other countries have produced Arabica species. Arabica also has many subspecies, all derived from the earliest Ethiopian Typica and Yemeni bourbon transplanted into Central and South America or Asia; the variety is numerous and numerous. But fine coffee mainly refers to carefully cultivated high-altitude Arabica, and there are not too many varieties.

Arabica coffee is produced in Brazil, Colombia, Central America, Costa Rica, Guatemala, Jamaica, Mexico and Ethiopia in South America. Coffee beans that are generally familiar to everyone, such as Brazil Sandos, Sumatra Mantenin, Yemen Mocha, Jamaica Blue Mountain, Front Street 2013 Sun-baked Iron Pickup, etc., are all Arabica high-quality coffee beans.

Arabica species usually grow between 2.5 and 4.5 meters, tolerate low temperature but can not frost, drought ability is not strong, large particles, clean flavor, mellow taste, low caffeine. The suitable growth temperature is 15-24℃; the humidity is relatively high, the annual rainfall is not less than 1500 ml, and at the same time, there are higher requirements for cultivation techniques.

Arabica coffee tree is a large shrub, leaves are oval, dark green, fruit is also oval, generally two slightly flat beans, obverse was long oval, narrow and curved crack in the middle, S-shaped, beans on the back of the arc shape is more flat. Caffeine content is about 0.8%-1.5%. Appearance: bean shape smaller, positive was long oval, narrow and tortuous cracks in the middle, beans back arc shape more flat, consistent size, uniform color luster.

Arabica also has many subspecies, all derived from the most ancient Ethiopian iron bika (Typica) and Yemen Bourbon (Bourbon) transplanted into Central and South America or Asia. The third wave of fine coffee craze refers to fine coffee, which is judged on four aspects: variety, altitude, preparation and cup test score. Among them, Arabica is the main coffee bean variety.

Arabica coffee's excellent flavor and aroma make it the only coffee of these native species that can be drunk directly and alone, such as Jamaica Blue Mountain, Indonesian Mandrine, Yerba Coffee and Brazilian Coffee. However, its resistance to drought, frost, diseases and insect pests is weak, especially leaf rust, the biggest natural enemy of coffee intolerance, so all producing countries are committed to improving varieties.

Arabica coffee produced in different regions, different altitudes and different climates has its own characteristics and can show completely different personality flavors. When unroasted, it smells like grass. When properly roasted, it shows "fruity"(medium light roast) and "caramel flavor"(deep roast). Suitable for single origin and various blends. It can be prepared by various extraction techniques.

Of course, SOE single espresso coffee, which is popular now, is made from specialty coffee from a single origin.

[Typica] The oldest indigenous species of iron pickup in Ethiopia. The top leaves of Tie-pika are bronze, the bean body is oval or thin and pointed, the flavor is elegant, but the constitution is weak, the disease resistance is poor, and the fruit yield is small. Jamaica Blue Mountain, Sumatra Mantning, Hawaii Kona and other high-quality coffee beans are iron pickup.

Bourbon is a variant of the early iron pickup transplanted to Yemen, with the bean shape changing from thin and pointed to round. In 1715, France transplanted the round beans of Yemen mocha to Bourbon Island on the east coast of Africa (renamed Reunion after the French Revolution) before it was named Bourbon. Bourbon beans were introduced to Brazil and Central and South America in 1727, and in 1732 the British transplanted Yemeni mocha to St. Helena Island (where Napoleon was later imprisoned). Bourbon is the winner of the American Fine Coffee Cup test.

Bourbon coffee beans due to different mature colors, divided into red bourbon, yellow bourbon and pink bourbon, of which red bourbon is the most common, generally known as bourbon species are the default red bourbon. Red bourbon usually has a better aroma, but also a brighter acid, and even tastes like red wine fermentation mellow flavor.

Robusta

Robusta, also known as medium coffee beans, originated in Congo, Africa. Robusta coffee trees are mostly planted in lowlands at altitudes of 200-800 meters, like warm climates, requiring temperatures of 24--29℃, and rainfall requirements are not high. However, the variety depends on insects or wind to pollinate, so coffee takes 9-11 months from pollination to fruiting, longer than arabica.

Robusta coffee tree is a kind of tree species between bush and tall tree, the leaves are longer, bright green color, the tree can reach up to 10 meters tall, but the roots are very shallow, the fruit shape is fuller than Arabica beans, the central line is vertically split, usually flat from the side or raised in the middle, harder than Arabica beans to touch, feel like small stones. Robusta species account for about 20% to 30% of the world's production.

Appearance: bean-shaped larger, the front gradually round, convex back, crack straight. Robasta coffee trees are native to Madagascar in central and western Africa and Indonesia in Asia. It tastes bitter than Arabica, has a higher caffeine content, and is inferior in quality, so it is mostly used to make instant coffee. Because it is mainly grown in Africa, most Africans drink robasta coffee.

The higher the caffeine content, the richer the coffee flavor will be. Robusta has higher caffeine, amino acids and chlorogenic acid content. Chlorogenic acid is the source of bitter taste, so Robusta is born without the unique elegant aroma of Arabica beans. Front Street Coffee found that its flavor is more mellow and deeper than its Arabica coffee flavor, as well as walnut, peanut, hazelnut, wheat, grain and other flavors. There is even a pungent earthy smell and rubber smell.

Although Robusta coffee is not as good as Arabica, Robusta is a very important variety in the coffee world and has contributed greatly to the commercial world. Robusta's value is not as a negative example of how superior Arabica flavor is, but as an unshakable place in Italian blends. Italian blends add a small amount of Robusta to the blend to increase the body of the coffee, making Espresso richer in fat.

Espresso blends with milk to give it a full-bodied taste, and cappuccino is enriched by the combination of Robusta and Arabica, which makes up for the richness of Arabica.

It is mainly used for concentrating and blending to increase the mellow degree and obtain rich oils. Robusta's flavor is not comparable to Arabica, but it has its own value. For example, the commercial blend beans in Qianjie add 10% Luo beans, and the fat of the espresso coffee produced will be more and thicker than the fine coffee.

Liberian species

Liberian coffee may be relatively unheard of. The Liberian species, known as the large grain species, is native to Liberia in Africa and to a few countries such as Malaysia. It has a slightly shorter history than the other two coffee trees. The Liberian coffee tree is suitable for lowland cultivation. It has a tall and strong trunk, which is 18 meters high, large and tough leaves, and large fruits and coffee beans. Its seed coat clings to the kernel and is scarlet when mature.

Strong flavor, moderate caffeine content, strong irritation, poor quality. Due to its unique taste, low demand and small cultivation value, production is also small, less than 5% of the world's coffee production.

Liberica Liberica was originally grown in the low-elevation forests of Liberia on the West African coast and was named after Liberia, where it originated. Liberica coffee trees are much taller than Arabica or Robusta, reaching a height of 6-20 meters, and Liberica coffee seeds are also larger than the other two coffee species, so Liberica is also called large fruit species. Its coffee flavor is known for its strong wood and smoky flavor. Liberica, Arabica and Canefra (Robusta) are called the three major coffee varieties in the commercial coffee market. Liberica coffee accounts for 2% of world consumption, dwarfing Arabica coffee (about 75%) and Robusta (about 20%).

Liberia, also known as large coffee beans, has strong vitality, but at the same time its flavor and leaf rust resistance are weak. With less than 1% planted, it has basically withdrawn from the commercial market and is only preserved in scientific research.

Of all coffee types, Liberica has the lowest caffeine content. Robusta has the highest content, with 2.26 grams of caffeine per 100 grams of beans. Arabica coffee is second only to caffeine at 1.61 grams per 100 grams of beans. Liberica contains only 1.23 grams of caffeine per 100 grams of beans. Although Liberica has less caffeine than Arabica and Robusta, it does not have a very friendly flavor. The main notes of Liberica coffee are nutty, dark chocolate and smoky aromas. It has a rich flavor, strong and thick, even with earthy and wood flavor, compared with Arabica cheerful flavor, Libby flavor is more heavy, melancholy.

Front Street Brewing Coffee Advice:

The above is the introduction of the three original varieties of coffee, no matter what kind of coffee brewed, Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee. Therefore, the coffee beans shipped by Front Street Coffee are all roasted within 5 days. Front Street Roasters 'motto is "Freshly Roast Good Coffee," so that every customer who orders coffee receives the freshest coffee. Coffee has a growing period of 4-7 days, so when the customer gets it, the flavor is at its best.

For friends who need grinding, the front street reminds you warmly: coffee beans are ground in advance, so there is no need to raise beans, because in the process of transportation, the pressure generated by carbon dioxide in the package can also make the coffee flavor mellow, so you can drink a cup immediately after receiving coffee powder. However, coffee powder needs to be brewed in time, because coffee powder oxidizes faster after contact with air, that is to say, the flavor of coffee will disperse faster, and the flavor of coffee will not be so good. Therefore, Qianjie recommends buying whole beans and grinding them now, so as to better taste the flavor of coffee.

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