Coffee Roberta and Arabica Coffee Flavor and taste characteristics of three-in-one Coffee introduction

"Arabica" coffee has a variety and a wide range of potential flavors. Arabica coffee produced in different regions, at different altitudes and in different climates usually has its own characteristics and can show very different personality flavors. "Arabica" coffee smells like grass when it is not roasted, and when properly roasted, it shows "fruity"(medium light roast) and "caramel sweet"(deep roast), generally with better aroma and flavor than Robusta beans.

Robusta coffee generally has a bland, dull, pungent flavor, and because most of the world's Robusta coffee is grown at low altitudes (author's note: as of May 2008, only India has rare high-altitude, high-quality, washed Robusta coffee beans), the flavor differences between different regions and different climates are not too large, and there is a lack of personality. When unroasted, it smells like raw peanuts. Cheap Robusta coffee beans usually exhibit a taste between "wheat tea flavor"(medium light roast) and "rubber tire flavor"(deep roast) after roasting, which is difficult to show detailed flavor.

Difference between market price and use

Fine Arabica coffee requires a complex process of hand picking, selection and careful processing, so the most expensive and best coffee beans in the world are Arabica coffee. Robusta coffee is usually used to make instant coffee and canned coffee because of its low cost. A few of the better quality "Robusta" coffees are also used in blends to make espresso beans (mixed with Arabica coffee).

other differences

If the coffee industry only stayed at this point in time, everyone was drinking instant coffee, and there was no development of specialty coffee, perhaps this is the best ending to the story. But the coffee is beginning to taste, Robusta's quality and flavor are very different from Arabica's, and robusta hybrids, promoted in emerging growing areas to combat rust, already account for a large portion of coffee production. So people came up with a way to equate arabica with arabica.

An example of this absurd assumption is given here. Traditionally, we would take Arabica cassava to Binchuan Zhugula as the starting point of Chinese coffee, but the real starting point of modern Chinese coffee industry is to grow catim for Nestle to earn foreign exchange. When the fine coffee industry started, we only had small and medium-sized hybrids, and there was no large-scale planting of small seeds. Therefore, we called Yunnan katim with Luo bean gene "Yunnan small coffee" without discrimination.

History tells us that this approach works and is widely accepted by the market. Every year, during the coffee season, a large number of coffee industry people go to the mountains of Yunnan, and their eyebrows and beards catch Katim and bring him into the city for guests to seriously evaluate. Some of the so-called official coffee trading centers recommend all the fine beans, yes, all the pure katim and rate them, knowing that these activities are all practitioners with long experience in the fine coffee industry and coffee reviewers. Although they know what fine coffee is, it does not prevent them from staging the emperor's new clothes. Why is reality like this? There is only one answer, this, or just a business for everyone.

For people in the industry and coffee, it doesn't matter if you drink a cup of pure 100% Arabica fine coffee, nor does it matter if Robusta becomes a fine coffee. In the future, perhaps the market will widely accept Robusta as a boutique bean existence