How to choose and taste your coffee: the different types and classifications
The Arabicas
But what's all the hype about Arabica? It's not just the name of a blend or a flavor, as some might think. The term Arabica actually refers to a specific coffee species: Coffea arabica, a plant species belonging to the Rubiaceae family. It's the most widely traded variety in the world (of the 124 coffee plant species identified globally, Arabica and Robusta are the most consumed). 75% of the world's coffee crop is Arabica . It's considered by many to be the most aromatic of the species due to its considerable number of chromosomes (44 compared to 22 for Robusta) and is said to offer the most complex and refined aromas and flavors of all coffee varieties. Brazil is the world's largest producer, just ahead of Colombia. The plant's self-pollination process gives it unique stability compared to its closest relative, Robusta. Two of the most sought-after varieties originate from this large family: bourbons and the typicals . Almost unanimously, everyone agrees that cups of coffee made from Arabica beans are tastier, smoother and more aromatic than those produced from Robusta beans.
The Robustas
If Arabica coffee is so highly prized, then what's the point of Robusta coffee? First, it's important to understand that Robusta coffee isn't necessarily a cousin of Arabica, but rather a close relative. The main advantage lies in its agronomic benefits: it's easier to cultivate, less expensive, and, as its name suggests, it's more... Robust. The soils where these crops are grown require little water, and the plants adapt easily to climate change. Their ability to grow in high temperatures, humidity, and at low altitudes makes them easier to harvest. Robusta crops are often the result of various hybrid crosses, which can lead to instability in the harvested product with each crop. However, it's worth noting that Robusta is a valuable addition to an espresso blend (in small percentages), and for good reason: it is rich in amino acids and minerals, which add texture to any good espresso and color to the crema.
Coffee component chart: Arabica VS Robusta (Cenaphora)*
References:
- The little coffee know-it-all, STEIMAN Shawn, 1st edition, 2015
- The book of roast, Roast Magazine, 1st edition, 2017.
