Differences between Arabica and Robusta
We report from our supplier's website # COVIM An interesting article that best explains the difference between varieties Arabica And Robust Which are the basis of our coffee blends
Text taken from the original post on the website of COVIM Coffee our supplier
In the world of coffee Demanding the best means knowing the product in front of you And figure out which one is more for us. In this important research towards the perfect blend, the first big question concerns the difference between Arabica and Robusta.
The totality of the coffee consumed in the world comes from four main varieties of this extraordinary plant species: the species Arabica , Which covers about 70% of world production, coffee Robust (About 28%) and minor species Liberica And Excelsa , Which account for the remaining 2%.
The main coffee blends, particular and unique of their kind such as those produced by COVIM and for sale on our portal, are created starting from the varieties Arabica And Robust , The two best known and most appreciated in the world.
There are some obvious differences between the two origins, starting with the grain, to get to the final product and its taste.
I Grains Of Arabica And of Robust They are easily distinguished from each other: if those of arabica have a more elongated shape, oval, those of Robusta are rather more rounded and have a groove at the center almost straight.
In terms of taste, the coffee obtained from Arabica is a more aromatic and delicate product, almost sweet but with sour notes, while Robusta is characterized by an intense and persistent aroma and a rich, enveloping taste, which recalls the taste of chocolate.
Arabica coffee, in addition, contains about half or a third of the Caffeine Robusta, or from 0.8% to 1.5% “against” 1.7%-3.5% (depending on the variety).
The Arabica Originates in the mountainous territory of Ethiopia, although it was first cultivated in today's Yemen. Arabica grows luxuriantly in tropical areas on high ground, with temperatures no higher than 20 ° and with a little shade. This species is more delicate than the Robusta variety and thrives easily in Central America and South America, but also in the eastern coasts of Africa.
Due to their delicacy, Arabica coffee beans must be treated more carefully even when roasting, through lower temperatures and precise times.
The Robust, Instead, it was discovered in the 18th century in Congo and owes its name to the particular resistance to diseases and pests. It grows in Brazil, Africa and Southeast Asia. This species is characterized by adaptability, speed of growth and high tolerance to temperature changes.
The Robusta plant is grown in flat areas but also in sunny areas, and produces coffee beans with a bronze yellow color.
The mixtures of Arabica & Robusta beans
The pleasant characteristics of Arabica and the intense aroma of Robusta have convinced many consumers to express their choice, although often the real magic is achieved by creating a mixture with these two varieties that Allow a perfect mix between body and softness ..
The roasters, in fact, constantly study blends that contain the two varieties of coffee in various percentages, obtaining A Full and intense romi For a coffee that satisfies all palates.
The mixtures
How to create a unique and original coffee? By studying the recipes that combine the two varieties and enhance them in the best possible way, creating mixtures that succeed in the enterprise of being creamy and intense at the same time. The velvety effect of the Arabian with the body of the Robusta signed by Covim is expressed in grains, capsules and waffles.
To the most demanding palates, blends with a higher percentage of Arabica are dedicated, characterized by aromaticity, sweetness and a pleasant acidulity.
The perfect blend is at home and in the office with COVIM products that you can find on our online shop FoodEver.CH