While looking around the coffee aisle of your native grocery store, you may have probably come across bags with ‘Arabica’ and ‘Robusta’ written on them. Have you ever wondered what these names imply? Well, these are names of the assorted types of coffee beans that tell us in regards to the style and different bits of details about the coffee. Arabica and Robusta are two of the principle species of coffee plants available worldwide with Arabica accounting for 60 to 70 per cent of total world production. There are other types available that are far less to be found. The different types of coffee when brewed taste different.
When it involves selecting coffee, we often consider the roasting profiles or the origin of the beans. However there’s more to it that’s distinctive to each of the types.
Types and Characteristics of Coffee Beans
There are 4 main types of coffee beans available commercially – Arabica, Robusta, Liberica, and Excelsa. Let’s delve more into each of these types available and their uniqueness.
Arabica
Arabica remains the preferred coffee beans, accounting for over 60% of total coffee production within the world. The favoredity of this coffee lies in its delicate and distinctive flavour and less acidity. Arabica beans are farmed at high altitude areas with plenty of rain and adequate shade. With two-thirds of the Amazon rainforest mendacity within Brazilian territory has helped the country turn out to be the world’s largest producer of Arabica beans. The plants are pretty delicate and badly affected throughout adverse environmental conditions. Farming in massive quantities is a problem as these plants are susceptible to plant illnesses and wish fixed attention. This pushes up the cost of beans considerably, though coffee drinkers don’t mind paying the value as a consequence of its softer and sweeter taste. The plant grows no taller than 6 ft, making it straightforward to prune and harvest.
One level that needs highlighting is that the multi-layer intricacies of its taste might diminish when served cold or with a blend 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
By way of international production, Robusta comes second within the list of farmed coffee beans after Arabica. True to its name, the Robusta species may be very tolerant of its atmosphere and quite resistant to diseases. The high caffeine content, virtually double the quantity of Arabica, makes the plant so robust. Caffeine acts as the plant’s self-defence towards diseases.
Compared to others, Robusta beans are larger and more rounded. Generally, Robusta has a burnt or rubbery taste, which makes it less in style, besides where strong coffee is the favoured choice. The top-quality beans are single-origin coffees and have a smooth texture, and infrequently have gentle chocolate and rum associated with their flavour profile. The coffee is crafted from small-batch roasters. For the very best tasting experience with your day by day dose of caffeine, brew the coffee, adding cream and sugar to reduce its flavour.
Liberica
Liberica is a uncommon deal with these days. The beans are grown in specific climates of the Philippines that ends in its scarce production to satisfy world needs. Liberica beans are often asymmetrical in form, and larger than others. Those who 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 different that many coffee drinkers nonetheless consider them as separate species. Similar to Liberica, Excelsa grows at comparable 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 both light and dark roast notes to create its distinctive profile, luring coffee connoisseurs to seek out this variety.
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