This article discusses the different types of Coffee beans available to us.
|Arabica is a variety of Coffee commonly available throughout the world. Arabica has sweeter and sugary taste. The beans are circular. Robusta is a variety grown along with Arabica. The taste of Robusta is stronger. The Robusta coffee has twice the caffeine content than of Arabica. The Arabica crop is more successful when grown at altitudes. The roasted coffee has a peculiar flavor and a lower caffeine content. Robusta coffee has a higher oil content used in emulsion production. The Robusta beans are often blended into Arabica to get a better coffee blend. This is used to make espresso coffee with higher oil content and to balance the acidity of the Arabica coffee. 100% Arabica is made when no Robusta beans are added to it.
The Arabica coffee plant grows to up to a height of 10 meters. After three to four years of growth, flowers sprout in clusters in between the leaves. The Arabica plant is self pollinating, whereas the Robusta plant depends on cross pollination. After pollination of 6-8 weeks, the fruit appears as a point. The roots can extend to a length of 20-25 kms. The leaves are dark green, shiny and waxy. The coffee plant has a record of producing a lot of oxygen compared to other plants. It produces 86 lbs of oxygen per hectare. Qoisha, Typica and Bourbon are sub varieties of the Arabica coffee. One of the best varieties of Arabica are Costa Rican. They have a sharper and lighter taste. Ethiopian Arabica beans have a smooth and easy flavor. Kenyan Arabica beans have a bitter taste. It all depends on the soil, temperature, climate and the surrounding trees to give it a particular flavor.