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Facts about top coffee strains by mark vince
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Facts about top coffee strains |
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Food & Beverages
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Coffee has come to be one of the most desired commodities of our times and, as demand spiked throughout the years, more and more strainshave been spliced. Nevertheless, there are still 3 heavyweights which have come to dominate both markets and consumer demand: Arabica coffee, Liberianbeans and the Robusta bean. Originally indigenous to Ethiopia, Arabica coffee isthe most commonstrain found worldwide. First cultivated over 1000 years ago, Arabica coffee was mainly planted on the highlands of Ethiopia but has later been adapted to grow to different altitudes. What’s interesting to note about Arabica coffee is that, due to the lower percentage of caffeine within the cherries, it is said to have more mild taste than its counterpart, the Robusta bean. To add to this, Arabica coffee has been discovered to have less caffeine than any other commercially cultivated strain. In regards to the Arabica coffee plant, the growing process usually takes around seven years after which Arabica coffee becomes fully matured. The Arabica coffee plant needs approximately 60 inches of rain per year and the Arabica coffee plant can grow up to 5 meters in length. After a two year period Arabica coffee plants produce small white flowers which have a fragrance similar to that of jasmine flowers. Nowadays, estimations place the overall production of Arabica coffee at around 75-80% of the worldwide production. Robusta bean was first discovered growing wild in Zaire back in 1898 and soon expanded its economic value through exports. The person who laid the foundation for exports of the Robusta bean was Emil Laurent who brought the Robusta bean to the attention of a Belgian horticulture house. The name of the Robusta bean speaks for itself as it tends to reflect the more “robust” taste of the drink. Figures place the total production of Robusta bean at an approximate 25% of the entire worldwide production. The general perception of the Robusta bean is that it is of an inferior quality than Liberian beans or Arabica coffee but, nevertheless, Robusta bean is still a profitable export item, especially for lower-end supermarket products. Still, Robusta bean also shares a more “noble” side as it represents a key ingredient of a fine espresso blend, well-known for its high caffeine levels. Liberian beans come from the Liberia family and are mostly found in Liberia. Although not as commercially viable as the Arabica coffee or the Robusta bean, Liberian beans still holds a 2% share of the entire worldwide exports. Liberian beans are in many ways comparable to their Robusta bean counterpart, from their taste and all the way to the environment in which they grow. The tree that produces Liberian beans grows up to 18 meters long and features heavy leathery leaves. Liberian beans are also grown in Malaysia but, due to its limited economic value, Liberian beans are only grown in small quantities. Liberian beans were also brought to Indonesia in the late 19th century in order to replace rotted Arabica coffee trees and some parts of Java still hold plantations of Liberian beans and the Philippines are also a major grower of Liberian beans. The taste of Liberian beans is bitter, pretty much like the one of the Robusta bean. Although new strains are created regularly, Arabica coffee, Liberian beans and the Robusta bean still appear to hold up as the most popular among all. Mark V. writes articles for more than 5 years and had great knowledge on coffee testing. In this article he shares his views on Arabica coffee, Robusta bean, Liberian beans.
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Arabica coffee, Robusta bean, Liberian beans,
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