What is the difference between Colombian coffee beans and Arabica coffee beans?

Colombian coffee beans

It is true that one theory is that Roberta can produce better crema during stamping. Because the aroma composition and aromatic oil content of Roberta is only half that of Arabica coffee. This means that less oil is quenched into coffee, thus reducing the effect of oil on foam stability, so increasing Roberta will reduce the overall amount of oil quenched from coffee powder, which means that you are more likely to produce a more stable and richer Crema, although both are widely grown, but Alabica Canephora Robsta is significantly different. Beans are different, plants are different, and then, their scope of use is also different. Arabica coffee has a rich and delicate taste, strong smell, high acidity and slippery texture: it is not easy to be bitter; caffeine is lower than Robusta coffee. Its excellent flavor and aroma make it the only coffee that can be drunk directly. The world-famous Blue Mountain Coffee uses Arabica coffee beans. Robusta coffee beans have a unique aroma and bitter taste, and the content of caffeine is much higher than that of Arabica. To make a cup of pure espresso, you need to mix a certain proportion of high-quality robusta beans on the basis of Arabica beans. Because among the many choices of coffee beans, high-quality robusta coffee beans can make Italian coffee show its due personality, increase the taste of coffee, make it strong, and at the same time increase the bitterness, making the golden oil of coffee more attractive. If you have a fine taste, you can also taste chocolate or cocoa. Coffee has been grown in more than 50 countries in the world. But most of the good coffee beans are concentrated in the equatorial zone between 25 degrees north latitude and 30 degrees south latitude. High altitude, tropical climate and fertile soil can produce high-quality coffee beans with full grains and strong coffee flavor. The cultivation of coffee beans around the world is mainly concentrated in Brazil, Colombia, Indonesia and Vietnam. In addition to geographical location, there are many other factors that affect coffee quality: planting methods, soil fertility, weather, especially rainfall and light, and the exact latitude. The above factors combined with the treatment of raw coffee beans have created the diversity of coffee from different countries and regions in the world. Arabica and Canephora are two very important varieties in the commercial coffee industry. Arabica coffee accounts for 70% and 80% of all coffee production.