Much like wine, the choice of coffee is affected by altitude, soil, and some other climatic aspects. There are sixty five coffee-producing countries between Capricorn and Cancer and in Ethiopia there are estimated to be more than 10,000 varietals, meaning the possibility is boundless.
Arabica versus Robusta
It is a fact that all the best fasting coffee is made from Arabica beans which are naturally aromatic and mild with rich round pallet and added with varied and subtle tastes. Robusta beans generate a harsher, bitter flavour cup with more caffeine.
Robusta is commonly used by some coffee producers since the plants, being easier and hardier to grow and harvest generate cheaper, though less desired bean.
Robusta is found to be more disease as well as insect resistant than is Arabica since Robusta plants generate as much as 3 times the amount of of caffeine as do Arabica beans. The extra caffeine is important to protect Robusta coffee from insects since caffeine is powerful insecticide and also anti-microbial agent. Thus the choice to use Robusta is affected by economic decisions, rather than by quality issues.
The term Arabica is not in and of itself the indicator of final drink quality. In fact Arabica coffee is shade grown in mountains above six hundred meters, and thus harder to cultivate and harvest than the plantation harvested Robusta.
The greatest coffees are Arabica, yet there are a lot of inferior Arabica coffees which are not appropriate for specialty coffees. Robusta is usually cultivated at lower altitudes and has been engineered so that it can be cultivated on flat plantations, making it easier to harvest and less labour intensive. It possesses a stronger and harsher taste when it is roasted, often termed as burnt wood, bitter, and grain like.
It is more pest and disease resistant, because of its greater caffeine content and it usually produces larger crop than does Arabica. Green Robusta beans are usually 40 to 50% cheaper than the Arabica beans.
The quality of Robusta coffees range from the lowest grades which are appropriate for only inexpensive instant coffee to washed Robusta, which is pondered to be suitable by some coffee roasters to extend their blends.
Fine horticultural practices can generate better quality Robusta yet one would not expect to find any Robusta which compares favourable to good Arabica.
The production of Robusta coffee increased after the Second World War as the result of French incentives in tax which were intended to expand the production in French West African colonies.
It was during the economy and supply upheavals subsequent to the war that demand for the whole beans developed in Germany among people that could afford them (buyers expected to be ensured that no non-coffee fillers were included) and Robusta filled the bill as less costly and more available alternative to Arabica.
It was obviously better than what they had been consuming. During the war, Italians and French adjusted to the ersatz additives and fillers to their coffee since nothing else was there. Thanks for visit kindscoffee.com.