The yield of a tree in Robusta the characteristics of Arabica coffee beans

The yield of a tree in Robusta the characteristics of Arabica coffee beans

Arabica coffee has a varied and broad potential flavor. Arabica coffee produced in different regions, different elevations and different climates usually has its own characteristics and can show a completely different flavor. "Arabica" coffee smells like grass when it is not roasted. After proper roasting, it shows "fruity" (medium-light roasting) and "caramel sweetness" (deep roasting). Generally speaking, it has a better aroma and flavor than Robusta beans.

"Robusta" coffee usually has an ordinary, rigid and pungent flavor, and because the vast majority of robusta around the world are grown in low-altitude areas (author's note: as of May 2008, only India has rare high-altitude, high-quality, washed Robusta coffee beans). The flavor produced by different regions and different climates is not very different, relatively lack of personality. When unbaked, it smells like raw peanuts, and the taste of cheap robusta coffee beans is usually between "wheat tea" (medium-light baking) and "rubber tire flavor" (deep baking). It is difficult to show fine flavor.

In the washing type, the harvested fruit is poured into the sink, the floating matter is removed, the fruit in the water is moved to the pulp removal machine, the skin and pulp are removed, and then put back into the tank to remove the floating matter, the "core" in the water is poured into the fermentation tank, soaked for half a day or one day, the colloid on the surface of the fermented bean is removed, washed, dried or mechanically dried, and the endocarp is removed on the peeling machine to become commercial raw coffee beans.

The advantages of washing type: coffee beans have good luster, less foreign bodies, and slightly better sour taste. Colombia, Mexico, Guatemala and other countries have adopted this method. Coffee beans produced by washing account for almost 70% of the total output of coffee beans.

Sometimes poor treatment of fermentation time will produce fermentation odor and special sour taste; if handled well, it can form the personalized aroma of coffee beans. At this time, the coffee beans can be sent to various places in sacks or in special containers.

Arabica coffee accounts for 75% of the world's coffee production, and its quality varies widely, from good to bad. In recent years, a few countries (such as India) have devoted themselves to improving the quality of robusta coffee. They have planted robusta in high altitude areas, given the most careful care, and carefully washed the coffee. As a result, they get very good quality robusta coffee beans! Top Robusta beans are not cheap either, getting rid of the old impression that Robusta are cheap beans! Therefore, the quality of coffee beans can no longer be judged by the crude and outdated ancient judgment standard of "is it Arabica beans"?