about coffee beans

Arabica coffee accounts for approximately 80% of the world's coffee production. It is a native species of Ethiopia, usually grown at an altitude of 1000-2300 meters, and distributed in the "coffee belt" between tropical and subtropical regions. This area offers nutrient-rich (often volcanic) soil, regular rainfall, and plenty of sunshine, which are all conditions coffee needs to grow well.

Arabica requires special care because its coffee trees are susceptible to pests and diseases, such as coffee leaf rust or fungal infections, which cause orange patches on the leaves and interfere with photosynthesis, causing the leaves to fall and the tree to die if Improper handling can destroy the entire plantation estate. Arabica coffee is also susceptible to pests such as the coffee berry silverfish (Berry Borer), which lay their eggs in coffee cherries and, after hatching, eat the pulp, greatly reducing the quality of the coffee.

Despite these hurdles, Arabica is the preferred choice for consumers due to its smooth taste and taste compared to Robusta. A cup of Arabica coffee is full of aroma and flavor, sometimes described as floral, fruity, citrus, earthy, creamy, chocolate, caramel, honey or sugar notes. Flavors can also range from sweet to full-bodied, depending on the origin and processing of the coffee.

Robusta is a natural variety in West Africa, grown in areas with lower altitudes and higher temperatures. It basically captures the remaining coffee production in the world. Its coffee beans are small and round, but its caffeine content is nearly twice that of Arabica, and this high caffeine becomes a natural insect repellent against insect pests, helping to drive away most pests, which makes Robusta Coffee is cheaper and easier to grow. In addition, because brewing will bring more crema, people often use Robusta in recipe beans.

Although Robusta has its quality advantages, it is not a popular coffee. In fact, most coffee lovers reject Robusta, mainly because it is often used in instant coffee or poor-quality recipe beans, resulting in products with relatively low price and quality. Once roasted and brewed, Robusta coffee is often described as bitter, sharp, and woody and rubbery. Although Robusta is not popular among most coffee lovers and is not the first choice for mass consumption, it still has its fans.