Characteristics and how to distinguish Robusta coffee & Arabica coffee

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

Arabica Robusta
Year discovered 1753 1895
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.

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