Caffeine content of Liberian species-caffeine content of all kinds of coffee

Caffeine content of Liberian species-caffeine content of all kinds of coffee

Liberian species, scientific name Coffealiberica), West Africa is the origin of Liberian coffee, no matter high or low temperature, humid or dry and other environments, all have strong adaptability, but not resistant to leaf rust, flavor is worse than Arabica robusta species, scientific name coffee RobustaLinden, leaf rust resistant varieties found in Congo, Africa, have stronger resistance than Arabica species. In fact, it was a mutant of the Congo species (scientific name Coffeacanephora). The name of the Robusta species has become popular, and it is regarded as the same species as the Congolese species. This has a unique aroma (called "Luobu smell", which some people think is moldy) and bitter, and is generally used in industrial coffee, such as instant coffee, bottled coffee, liquid coffee, or in a small amount in blended coffee. Caffeine is about 3.2%.

Coffea liberica does not want to go into great detail here, because his trading scope is very small, usually not used, what we are talking about is not very often, so let's briefly describe it here. The origin of Liberian coffee is in West Africa, and it has strong adaptability to all kinds of environments, such as high and low temperature, damp or dry, except that it is not resistant to leaf rust, and Arabica species are not resistant to leaf rust. However, the flavor of Liberian species is worse than that of Arabica species, and the bitterness is extremely severe, so it is only traded on the domestic market in some West African countries, or planted for research. Bean-shaped spoon-shaped, large, 10m high, cultivated at a height of less than 200m, highly resistant to rot. The coffea robusta Linden was originally a mutant of the coffea canephora, but it is customary to compare the robusta to the Arabica rather than the Congolese. Robusta bean type is relatively round, sour is not obvious, but has a unique bitter taste, the flavor is similar to fried wheat, is known as "Luobu flavor". The flavor is very strong, mainly used in instant coffee, bottled coffee, liquid coffee and other industrial production of coffee. But the caffeine content of Robusta is about 3.2%, which is much higher than 1.5% of Arabica. The height of the tree is about 5m, the cultivation height is less than 500m, it has strong rot resistance, high temperature and rain tolerance, and has stronger resistance to leaf rust than Arabica. The main producers of Robusta species are Indonesia, Vietnam and West African countries with C ô te d'Ivoire, Algeria and Angola as the center. In recent years, Vietnam is more committed to becoming one of the major coffee producers and including coffee production in its national policy. Hey, this is one of the answers to Mr. Eric's question about why Vietnamese coffee can be sold for 0.5 yuan a cup. First, quality; second, culture; third, quantity. But Vietnam also produces some Arabica coffee.