Introduction of 40% Arabica beans and 60% Robusta beans in different producing areas

Arabica grows in an area with an altitude of 600 - 2200 meters, a temperature of 15°-24°C, and an annual rainfall of 1200 - 2200 mm. From flowering to fruit ripening about 7 to 9 months, its bean shape is long, with a strong and round wet aroma, coffee made from Arabica coffee has a strong complex flavor such as: flowers, fruit, chocolate caramel and other flavors, the bitterness and acidity of the coffee made is quite balanced. It has less than 1.5% caffeine. Arabica beans are rich in aroma and taste, and taste softer and smoother. Therefore, it occupies a major position in the market. The caffeine content is about 1.5%.

It can be seen that the beans selected for good coffee should be Arabica, but only Arabica is too general, Arabica coffee will also be good or bad due to differences in geographical location, growing environment, planting methods, etc. Robusta grows in an area with an altitude of 0~800 meters, a temperature of 18~36℃ and an annual precipitation of 2200-3000 mm. From flowering to fruit ripening about 7 to 9 months, its beans are round, weak wet aroma and woody (woody), making coffee with a strong bitter taste and low acidity. Its caffeine content ranges from 1.8 to 3.5 percent. Robusta beans taste single, bitter, not enough to drink smooth, it is generally used in instant coffee, canned coffee, liquid coffee and other industrial coffee production, there are also a small part used to blend espresso beans, can improve the alcohol of espresso coffee