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Arabica Coffee

 

Arabica is a species of coffee tree originally from Ethiopia. It was cultivated in Yemen and the lower Arabian Peninsula, from the 7th century where it was first commercially produced and hence took its name. The first written record of coffee made from roasted beans came from Arabian scholars, who reported it useful for prolonging their working hours!

Coffee made from Arabica beans has an intense, intricate aroma that can be reminiscent of flowers, fruit, honey, chocolate, caramel or toasted bread. Its caffeine content never exceeds 1.5 % by weight. Due to its superior quality and taste, Arabica sells for a higher price than its hardy, rougher cousin.

 

 

arabica and robusta coffee beans

 

Robusta

 

Robusta is a species of coffee which also originated in Ethiopia. When compared with Arabica It grows well at low altitudes likes higher temperatures, has a much higher yield and 2.8% caffeine.

Robusta beans produce a strong, full-bodied coffee with a distinctive woody/earthy flavour and more bitterness than Arabica. Robusta is used as a filler in cheaper coffee blends but can also be used skilfully in small quantities to add body, roundness of flavour and a better crema to premium coffee blends.

About 20% of world coffee production is Robusta mostly coming from Vietnam where it was introduced by French colonists in the late 19th century.

 

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