GENTLE FLAVOR OF ARABICA COFFEE
Arabica coffee plants prefer to live in high mountains, suitable for cool climates. Arabica produces delicious, sour-tasting coffee beans and is not bitter. Westerners are more likely to drink this kind of drink, so when you drink their coffee you often feel light and sour like Italian coffee. Arabica coffee when mixed will be light brown, less sticky, rich and bitter.
POWERFUL FLAVOR OF ROBUSTA COFFEE
Unlike Arabica, Robusta coffee plants grow in warm and dry climates like Vietnam. Robusta seeds are oval, small and round, with high caffeine content. Coffee juice is usually dark brown or black, fragrant, bitter like the name Robust, that is strong.
SOME DIFFERENCES OF ROBUSTA COFFEE AND ARABICA COFFEE
|Flowering time and fruitfulness||9 months||10-11 months|
|The time of flowering||after rainy reason||unusual|
|When ripe fruit||falls to the ground||still on the branch|
|Productivity (kg / ha)||1500-3000||2300-4000|
|Root system||deep roots||shallow roots|
|Ideal temperature||15-24 ° C||24-30 ° C|
|Ideal rainfall||1500-2000 mm||2000-3000 mm|
|Ideal height||1000-2000 m||0-700 m|
|Caffeine content in the seeds||0,8-1,4%||1,7-4,0%|
|The shape of oval-shaped grain||flat||Oval|
|Taste when preparingsour||sour||Bitter, full of taste
Basic characteristics of coffee
|Body||average 1,2%||average 2,0%|
THE COMBINATION OF THE CONCENTRATION OF TWO COFFEE TYPE
The combination of passionate aroma of Arabica with the rich taste of Robusta creates a harmonious flavor of Arabica and Robusta coffee. Depending on the mixing ratio of these two coffee beans, the combination can create new experiences for the enjoyment.
The popular blend of 30% Arabica and 70% Robusta will produce a richly flavored cup of coffee that blends a strong, bitter fragrance. Depending on your preferences, you can mix Arabica and Robusta at the rate of 50% – 50% or 70% – 30% for a delicious coffee.