What is the difference between Robasta beans and Arabica?

Arabica coffee beans

It describes and defines the taste spectrum of coffee according to its taste (sour, bitter, sweet, salty) and wet aroma (flower, fruit, nut, chocolate, spice, etc.). In fact, as a standardized process, it serves for professional cup testing systems. 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).

As far as planting is concerned, Robasta coffee tree has the characteristics of high temperature resistance, cold resistance, drought resistance, moisture resistance, resistance to diseases and insect pests and strong adaptability, and can grow well on flat ground. unfortunately, the coffee beans produced are lack of aroma. Strong bitterness (because of too much caffeine), lack of acidity, so it is mostly used in instant coffee, canned coffee, or brewed three-in-one coffee. In Italy, many coffee shops add an appropriate proportion of Robusta Robasta beans to make espresso (Espresso) to enhance the "taste" (such as strong, rough, etc.). As far as planting is concerned, Robasta coffee tree has the characteristics of high temperature resistance, cold resistance, drought resistance, moisture resistance, resistance to diseases and insect pests and strong adaptability, and can grow well on flat ground. unfortunately, the coffee beans produced are lack of aroma. Strong bitterness (because of too much caffeine), lack of acidity, so it is mostly used in instant coffee, canned coffee, or brewed three-in-one coffee. In Italy, many coffee shops add an appropriate proportion of Robusta Robasta beans to make espresso (Espresso) to enhance the "taste" (such as strong, rough, etc.).