Flavor description of Robusta coffee beans Variety characteristics Taste grindness Introduction

Robasta bean

In fact, as a standardized process, it serves the professional cup testing system. For the general public who drink coffee is just a simple hobby, there is really no need to take it seriously, not to mention that the taste itself is very subjective. They think that delicious coffee beans are generally divided into two categories. Different soil and climate also have a great impact on the quality of coffee beans. When you buy coffee beans, you may see that dazzling adjectives are used to describe different coffee flavors, such as tropical fruit flavor, caramel flavor, nut flavor, cocoa flavor and so on. But when you do get the beans, you will find that you can't taste so many flavors in the description at all, and you will inevitably laugh at yourself at "dull taste buds" or even lose interest in coffee. In fact, I think it is very normal to taste the flavor that cannot be described. These descriptions of coffee flavor actually come from the coffee flavor wheel produced by SCAA (Specialty Coffee Association of America).

Congo, which originated in Africa, accounts for 20% of the world's output. It is suitable for lowlands below 500 meters. It has strong adaptability to the outside world, can resist bad climate, resist diseases and insect pests, and can be allowed to grow in the wild. It is a kind of coffee tree that is easy to cultivate. It is generally used to make instant coffee with strong adaptability to the outside world. It can resist bad climate, resist diseases and insect pests, and prepare the land. Weeding and pruning do not require much manual care, and can be allowed to grow in the wild. It is a kind of coffee tree that is easy to cultivate. But its flavor is more bitter than Arabica, and its quality is much lower, so it is mostly used to make instant coffee. In general, the coffee sold in fast food restaurants is mainly made of coffee beans grown in Robasta. Because it is made in Africa, most Africans drink robastian coffee.

The Robasta coffee tree is originated in the Congo in Africa. It is suitable for growing in lowlands below 500 meters above sea level, and is highly adaptable to the outside world.

It accounts for about 20 per cent of world output and ─ 30 per cent. It has strong resistance to tropical climate and is easy to cultivate. It grows very well at 200 ─ 300m above sea level. However, its unique resistance also makes its concentration higher and its taste more bitter. Its caffeine content is high (2 ─ 4%). Coffee beans are round in shape, brown in color and with straight grooves.