Coffea Arabica & Coffea Robusta --- These are only two coffee types that make up virtually all coffee for intake!
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All About Robusta
There are 2 Coffea (coffee) species that comprise nearly all the coffee grown for consumer intake; these are Coffea Robusta and Coffea Arabica. Let's discuss Robusta coffee first.
Robusta species grow at lower altitudes, i.e. water level up until about 300m. It is illness resistant and produces twice the yield per tree than the Arabica coffee tree. Coffee made from Robusta types likewise contains twice the quantity of caffeine than Arabica. Here you have it: two times; two times as awake!:-RRB-.
Robusta however is viewed as the inferior of the two from a coffee taste point of view. Having said this, the quality of the various types of Arabica and Robusta varies commonly and it is possible to find Robusta that surpasses Arabica coffee in quality. However, Robusta can not compete with the best Arabica crops.
You will frequently see Robusta mixed with Arabica and, in general a Robusta will produce a more bitter, much heavier cup with less brightness and fewer fruit notes. A good Robusta will show chocolate and hazelnut notes.
Everything about Arabica.
You probably will have seen on coffee loads everywhere the phrase "100% Arabica", and wondered what it indicates or stands for. This is mainly intended as a sign of quality which is used as a selling point and suggests precisely what it states: that 100% of the coffee in the plan is made from Arabica coffee beans.
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"Coffea Arabica" is one of the most widely grown coffee species worldwide! Arabica coffee trees grow at relatively high altitudes (1,300-1,500 m), giving a richer bean with more concentrated flavours, a greater degree of level of acidity and floral and fruity notes.
All of the world's highly graded coffees and essentially those classified as "specialized" coffee are of the Arabica species or carefully related to it. However, the types itself does not ensure quality and there is even more commercial-grade Arabica than there is specialized.
The origins of the Arabica coffee tree types can be traced back to the Ethiopian Highlands. So, next time you remain in Addis Ababa, the capital of Ethiopia, you understand what to do.
The Coffee Bean Preparation Process.
After selecting the ripe coffee cherries collected from the Coffea plant, the coffee beans are drawn out by utilizing a specific processing technique. There are 3 main processing techniques: washed (or wet) process; dry (or natural) procedure and honey (or semi-dry) process. The cleaned procedure is the one that dominates the world of specialized coffee. Broadly, the cleaned (damp) approach is comprised of three phases:.
1. The newly gathered cherries are de-pulped by passing them through a cog-like rolling mechanism that pulls the skin and most of the flesh off the bean.
2. The coffee is fermented in a through of water to get rid of the remaining mucilage. Changes in the fermentation have a big impact on the coffee.
3. The coffee beans are dried, either sun-dried or through mechanical drying.
Overall, washed coffee typically presents a more prominent and defined level of acidity.
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