Differences in the characteristics of taste and flavor between Arabica and Mantenin coffee beans in Indonesia

Arabica: accounts for 60% of global production, preferably planted at high elevations, with lower temperatures and lower yields. It has a stronger taste and elegant mellow and acidity (if you want to know more about the definition of alcohol and acidity in coffee tasting, you can trust me); about 1% caffeine (by weight) is expensive:

Robbins accounts for 40% of global production and is usually grown in areas with lower elevations and higher temperatures. The taste is lighter, about 2% caffeine, and the price is lower (called Canifola Coffee)

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Colombia, etc., all belong to the descendant or native varieties of the Arabica variety.

As for why it is called Manning and Yejasuefi, it has something to do with the way it is named: in the case of Yegashafi, it is a small town in Ethiopia, so the coffee produced in this town is named Yegasuefi. There will also be different small producing areas and estates or cooperatives in the town. For example, there is a place called Kochel and a cooperative called the Rico Cooperative. Most of the coffee they produce is native to Arabica, so we can call this coffee the original species of the Rico Cooperative in the Yega Fischer producing area of Ethiopia!

So to put it simply, in addition to saying that it is Robusta, almost all the coffee beans you can come into contact with are Arabica beans! But the varieties of sublines planted in different places are different.

. Robusta coffee beans are generally more refreshing. I don't know if it's the post-processing or the breed. Some cheap beans always smell like rubber. There are also good-tasting beans, which are very strong, but they are as expensive as robbery.

Arabica is generally more expensive than Robusta beans, and cheap beans are also bad. The dregs don't taste like coffee, but they generally have no rubber flavor, and the average taste is better than Robusta beans.