Robusta or Akabica? Dirp Coffee Bag

Robusta or Akabica?

The "good" of Arabica is relative to Robusta, another major coffee variety.

Robusta and Arabica coffees are produced from different coffee trees and have different flavors and characteristics. Robusta is easier to care for, more disease resistant and less expensive to produce, resulting in higher bean yields.

Sensitively, Robusta has a whopping 2.7% caffeine, much higher than Arabica (1.5%), but less sugar, often with an unpleasant earthy taste, more bitterness, and less acidity .

Arabica has less bitterness, stronger acidity, richer aroma and smoother taste, so it is considered to be of higher quality, and most specialty coffees come from Arabica.

The Specialty Coffee Association of America (SCAA) will score the coffee beans after blindly testing the aroma, sipping flavor, aftertaste, acidity, body, consistency, balance, cleanness, sweetness, etc. Beans with a cupping score of 80 or more are called specialty coffee.

The coffee trees of specialty coffee beans grow in the "coffee belt" of 25°-30° north-south latitude. Due to the cold climate in the alpine regions, the coffee grows slowly, the green beans are denser and harder in texture, and the flavor of the coffee is more mellow and rich.

At the time of picking, the specialty coffee beans are manually picked and screened, and the complete and mature coffee berries can be selected. After picking, the coffee beans are given a mellow taste and complex flavor using sun drying, water washing, wet planing, honey processing, etc.

The roasting of specialty coffee beans is also more detailed, divided into light, medium and dark roasts. Different roasting degrees have different flavors.

Beans with cupping scores below 80 are mostly called commercial beans. Commercial bean production areas generally purchase green beans on a large scale in a single production area between 30° north and south latitude, with poor terroir; coffee beans have a relatively simple flavor, and in order to control costs, machines are often used for batch picking, and there is no There are manual screening and grading, so there are many defective beans.

In terms of bean processing, commercial beans are mostly sun-dried with lower cost and larger processing capacity, or directly use a dryer, which improves the efficiency a lot, but the flavor is not satisfactory.

In the early stage of hanging ear coffee, there are many brands that fish in troubled waters by mixing low-priced and low-quality robusta beans and other commercial beans in their products to reduce costs, and use the bitter aroma brought by over-roasting to cover up the impurity of low-cost beans. the taste of.

Now, more and more popular coffee brands not only use Arabica beans on a large scale, but also launch high-quality hanging ear coffee with a score of 80 or even 85 points. Combined packaging, these upgrades will become a benchmark for industry development, bringing consumers a better experience.

Variety of flavors and choices

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