Coffee beans with different degrees of roasting
According to the plant species, cultivation methods, environmental conditions, chemical composition and processing methods of raw beans, coffee beans are divided into four types in the world at present: Arabica, Robusta, Liberica and Excelsa. Arabica and Robusta are the most widely circulated in the market.
A, Arabica (Arabica)
Arabica coffee beans (arabica)
Arabica coffee beans, also known as Alpine Coffee and Small Fruit Coffee, are the most popular coffee beans, accounting for about 60% of the world's coffee, and its caffeine content is 0.8–1.4%. Arabica coffee is the most sold coffee in the market. It is famous for its smooth, complex flavor and obvious bitterness. It has a sweeter and more delicate flavor, and the acidity of coffee itself is low.
/kloc-0 was introduced to Zhukula, Binchuan County, Dali, China in the 1990s, and has been cultivated and developed in China since then. Yunnan has also become a representative of Chinese coffee, so Yunnan coffee is also called "Yunnan Small Coffee".
The most famous Arabica coffee beans in the world are coffee beans from Blue Mountain in Jamaica, Subimo in Colombia, Tarazu, Costa Rica, Antigua in Guatemala and Cedamo in Ethiopia.
Second, Robusta (Robusta)
Robusta (Robusta)
About 40% of the world's coffee is Robusta coffee, ranking second. The caffeine content of its coffee beans is1.7–4%, which is famous for its strong and pungent flavor. Robusta caffeine is popular because it tastes burnt or rubbery. In addition, it is easier to grow and harvest than Arabica coffee beans, and its price is cheaper than Arabica coffee beans. Therefore, Robusta is often made into instant coffee and dark baked fillings.
Robusta silly boy's other bean varieties are bigger and rounder. Robusta coffee beans are harder than Arabica coffee. Many people think that Robusta coffee has a stronger smell, bitterness, excitement and burning taste, which attracts many gourmet coffee lovers. Robusta beans also have more caffeine than Arabica beans.
Robusta coffee originated in the central and western parts of sub-Saharan Africa. Coffee beans are more intense and rich, with a distinctive earthy flavor, but more bitter than small fruit coffee, which is due to the higher pyrazine content.
Third, Liberica (Liberica)
Liberica coffee beans (Liberica)
Liberica is a rare coffee bean. It can only grow in very special climatic conditions, and the output is very scarce, because it is impossible to expand the planting scale to meet the needs of the global market. Many people who have tried this kind of coffee will compare its aroma to fruits and flowers, and also describe its taste as "woody".
Libirica coffee used to be very popular. At the end of19th century, almost all Arabica plants were destroyed because of the epidemic of plant diseases (now called "coffee rust"). At that time, coffee was a huge commodity, and farmers and government agencies began to look for suitable substitutes. This kind of strong caffeine is highly praised for its spicy floral fragrance and strong smoky smell. At present, this coffee bean is mainly produced in Indonesia, Malaysia and the Philippines, accounting for about 2% of the world's coffee supply.
People who have tried Liberica coffee will like it or hate it. Some coffee drinkers like this unusual, nutty, woody taste and shallow bite marks on the surface. Brown sugar is usually eaten with sugar.
Fourth, Excelsa
Excelsa coffee beans
The coffee bean Excelsa was once considered as a separate kind of coffee, but scientists have recently reclassified it as a variant of Liberica, which looks a bit like Arabica coffee beans (slender oval), but it is actually very different. Like the above-mentioned Liberica coffee, Excelsa is mainly grown in Southeast Asia, accounting for only a small part of the world coffee production. However, Excelsa does have a sour and fruity flavor, which reminds people of the barbecue flavor. Excelsa is famous for showing the properties of light and dark roasted coffee, reducing the aroma and caffeine content, and maintaining an unusual flavor. To create a unique flavor that coffee lovers often seek.