While looking across the coffee aisle of your local grocery store, you’ve gotten probably come across bags with ‘Arabica’ and ‘Robusta’ written on them. Have you ever ever wondered what these names imply? Well, these are names of the various types of coffee beans that inform us concerning the style and other bits of information about the coffee. Arabica and Robusta are two of the primary species of coffee plants available worldwide with Arabica accounting for 60 to 70 per cent of total global production. There are other types available which are far less to be found. The completely different types of coffee when brewed taste different.
When it involves selecting coffee, we usually consider the roasting profiles or the origin of the beans. But there may be more to it that’s distinctive to each of the types.
Types and Characteristics of Coffee Beans
There are 4 major types of coffee beans available commercially – Arabica, Robusta, Liberica, and Excelsa. Let’s delve more into every of those types available and their uniqueness.
Arabica
Arabica stays the most popular coffee beans, accounting for over 60% of total coffee production in the world. The popularity of this coffee lies in its delicate and distinctive flavour and less acidity. Arabica beans are farmed at high altitude areas with loads of rain and adequate shade. With -thirds of the Amazon rainforest mendacity within Brazilian territory has helped the country change into the world’s largest producer of Arabica beans. The plants are fairly delicate and badly affected during adverse environmental conditions. Farming in giant quantities is a problem as these plants are prone to plant diseases and wish fixed attention. This pushes up the price of beans considerably, though coffee drinkers do not mind paying the worth due to its softer and sweeter taste. The plant grows no taller than 6 feet, making it easy to prune and harvest.
One level that wants highlighting is that the multi-layer intricacies of its taste might diminish when served cold or with a mix of milk or creamer. High-quality coffee is best served black and hot. Nonetheless, you may give the drink a taste by adding some flavour to it.
Robusta
When it comes to world production, Robusta comes second in the list of farmed coffee beans after Arabica. True to its name, the Robusta species is very tolerant of its atmosphere and quite proof against diseases. The high caffeine content, virtually double the quantity of Arabica, makes the plant so robust. Caffeine acts because the plant’s self-defence in opposition to diseases.
Compared to others, Robusta beans are bigger and more rounded. Typically, Robusta has a burnt or rubbery style, which makes it less standard, except the place sturdy coffee is the favoured choice. The highest-quality beans are single-origin coffees and have a smooth texture, and infrequently have gentle chocolate and rum related with their flavour profile. The coffee is crafted from small-batch roasters. For the best tasting expertise with your each day dose of caffeine, brew the coffee, adding cream and sugar to reduce its flavour.
Liberica
Liberica is a uncommon treat these days. The beans are grown in specific climates of the Philippines that results in its scarce production to fulfill world needs. Liberica beans are often asymmetrical in shape, and larger than others. Those that have had the coffee said the beans have an aroma of fruity and floral aroma notes and possess a considerably “woody” taste.
Excelsa
Though Excelsa is reclassified as a member of the Liberica family, the two species are so markedly totally different that many coffee drinkers still consider them as separate species. Similar to Liberica, Excelsa grows at related altitudes, the trees reaching a height of 20-30 ft, and the beans have an almond-like shape. Excelsa boasts a tart and fruity flavour and has each light and dark roast notes to create its unique profile, luring coffee connoisseurs to seek out this variety.
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