Robusta Coffee

Robusta Coffee

You are so wonderful…

The coffee has a bad reputation, because “good” is what is called highland coffee or 100% Arabica. Why this call completely wrong, that’s what it’s all about today. I am starting with my Top 5 Pro Robusta right away.

5. Robusta plants are more productive, easier to care for and more resistant.
4. Helps to lose weight with more chlorogenic acid in green coffee
3. More crema!
2. For those who like it strong – Robusta has more body
1. Makes you awake, because he has twice as much caffeine

Robusta coffee is actually called Coffea Canephora and is like Coffea Arabica one of 124 currently known coffee varieties. Both are almost the only ones who are cultivated for our daily coffee consumption. Arabica is grown at 60 % and Canephora at 36 %. While Arabica was discovered in Ethiopia in the 7th century, the Congo is considered the cradle of Robusta and is still cultivated there to 80 %. In terms of quantity, most Robusta is produced in Vietnam today. Other important growing areas are Indonesia, Uganda, India and Brazil. Much of the harvest is used to produce instant coffee.

The Robusta plants grows in the flat country, best between 300 and 600 m height. They tolerate hotter temperatures and more rains than Arabica, making them much easier to care for and are more resilient. The higher caffeine content of 2 to 4.5 % acts like a natural plant poison and makes the plants more resistant to typical coffee diseases such as coffee leaf rust. After only 8 months, the coffee cherries are ripe, Arabica cherries need between 9 and 11 months. The Robusta plants also carry more cherries and are therefore more productive.

The beans themselves are round with a straight scar. The higher level of chlorogenic acid provides a bitter full-bodied taste. The low proportion of coffee oils makes the coffee less flavor diversity. But it is good for more crema. If you like caramel nutty to chocolatey notes, Robusta is your coffee.

These advantages are used in many ways. Coffee regions in which coffee leaf rust wiped out the entire Arabica stock, are reforested with Robusta plants. Also Arabica and Robusta breed hybrid plants, called Arabusta like Timor and Catimor. But also in coffee blends Arabica and Robusta are mixed, to savor the advantages of both varieties. This applies to the taste as well as the crema. Because Robusta produces more crema, that of Arabica is more stable.

If you are now in the mood for Robusta, here is 100% choice, if you don’t get it at the roaster around the corner.

bunaa-coffeebean Coffee

Ein Beitrag geteilt von Bunaa ( am

Leave a Reply

Your email address will not be published. Required fields are marked *