The main components of coffee beans: Arabica and Robusta

Coffee beans are the main raw material for making coffee in cafes, of which Arabica and Robusta are the two most common types. These two types of coffee beans differ in taste, aroma, and origin.

First of all, Arabica coffee beans are considered to be high quality. They are generally low in acidity and bitterness, with a rich and complex taste. Arabica coffee beans are grown in areas with higher altitudes and warm and humid climates, such as Colombia, Brazil, and Ethiopia. These regions provide ideal environmental conditions, allowing Arabica coffee beans to fully develop their unique flavor.

Robusta coffee beans, on the other hand, have a stronger flavor profile. They typically contain higher levels of acidity and bitterness, and have a rich, deep aroma. Robusta coffee beans grow in areas with lower altitudes and dry, variable climates, such as the lowlands of Vietnam, Indonesia, and Brazil. The soil and climate conditions in these areas have a significant impact on the growth of Robusta coffee beans, giving them a unique and intense flavor.

In addition to Arabica and Robusta, there are other coffee varieties, such as Liberica, Escher, etc. Each type of coffee beans has its own unique characteristics and applicable range. Whether it is Arabica or Robusta, they need to be carefully selected, processed and roasted to show the best taste.