Coffea Arabica & Coffea Robusta *** These are two coffea species that comprise nearly all coffee cultivated for intake!

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Everything about Robusta
There are 2 Coffea (coffee) species that make up nearly all the coffee grown for consumer intake; these are Coffea Robusta and Coffea Arabica. Let's talk about Robusta coffee initially.

Robusta species grow at lower elevations, i.e. sea level up until about 300m. It is disease resistant and produces two times the yield per tree than the Arabica coffee tree. Coffee made from Robusta species also consists of twice the amount of caffeine than Arabica. Here you have it: twice; two times as awake!:-RRB-.

Robusta nevertheless is seen as the inferior of the two from a coffee taste perspective. Having stated this, the quality of the different kinds of Arabica and Robusta differs widely and it is possible to find Robusta that outperforms Arabica coffee in quality. Robusta can not compete with the best Arabica crops.

You will typically see Robusta mixed with Arabica and, in general a Robusta will produce a more bitter, heavier cup with less brightness and less fruit notes. A good Robusta will display chocolate and hazelnut notes.

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All About Arabica.
You probably will have seen on coffee packs everywhere the expression "100% Arabica", and wondered what it implies or stands for. This is generally intended as a sign of quality which is utilized as a selling point and suggests precisely what it states: that 100% of the coffee in the plan is made from Arabica coffee beans.

"Coffea Arabica" is among the most commonly grown coffee types in the world! Arabica coffee trees grow at relatively high altitudes (1,300-1,500 m), providing a richer bean with more focused flavours, a greater degree of acidity and fruity and flower notes.

All of the world's extremely graded coffees and basically those categorized as "specialized" coffee are of the Arabica species or carefully related to it. The species itself does not guarantee quality and there is far more commercial-grade Arabica than there is specialty.

The origins of the Arabica coffee tree species can be traced back to the Ethiopian Highlands. Next time you are in Addis Ababa, the capital of Ethiopia, you understand what to do.

The Coffee Bean Preparation Process.
After picking the ripe coffee cherries collected from the Coffea plant, the coffee beans are extracted by utilizing a particular processing technique. There are 3 main processing methods: washed (or wet) process; dry (or natural) procedure and honey (or semi-dry) process. The cleaned procedure is the one that dominates the world of specialty coffee. Broadly, the cleaned (wet) method is comprised of 3 phases:.

1. The newly harvested cherries are de-pulped by passing them through a cog-like rolling mechanism that pulls the skin and the majority of the flesh off the bean.

2. The coffee is fermented in a through of water to get rid of the remaining mucilage. Modifications in the fermentation have a huge effect on the coffee. In this action, the "bad" beans drift to the top and are eliminated.

3. The coffee beans are dried, either sun-dried or through mechanical drying.

In general, cleaned coffee often provides a more popular and defined level of acidity.

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