Robusta coffee (scientific name: Coffea canephora) was first discovered in the Congo in the 1800s and is today one of the two most popular varieties of coffee, accounting for around 40% of the global coffee market share after Arabica coffee. Vietnam is recognized as the world’s greatest producer of Robusta coffee, with Robusta accounting for around 93 percent of Vietnam’s coffee producing area.
CHARACTERISTICS OF ROBUSTA COFFEE BEANS
Robusta coffee is distinguished from Arabica by its small size, oval or round shape, and a straight line in the middle groove. Meanwhile, Arabica coffee beans are big and lengthy, with wavy grooves.
Robusta coffee has a robust, bitter, less sour flavor, and its most notable attribute is its extremely high caffeine level. Robusta coffee, with its passionate scent and harsh taste, is an excellent choice for people who enjoy the robust flavor of this coffee. Furthermore, Robusta coffee includes several minerals and chemicals that provide numerous advantages to frequent coffee consumers.
ROBUSTA COFFEE GROWING AREA
Because of its excellent disease resistance, Robusta coffee is regarded as an easy-to-grow coffee. As a result, this coffee variety is often loved by farmers since it does not take much care and does not necessitate significant cultivation. Moreover, it is considered one of the clean coffee types since it does not require the use of pesticides throughout the plant’s growth.
Coffee in different regions will have different flavors. Robusta coffee is mostly cultivated at low altitudes, where the average temperature is between 22-26°C and ideally height from 200-900m above sea level. In Vietnam, Robusta coffee is cultivated in a variety of places. However, it is hard to ignore the fact that the Central Highlands is a well-known coffee-growing region, with natural conditions suitable for the growth of coffee trees, particularly in the provinces of Gia Lai, Lam Dong, Dak Lak. Specially, Buon Ma Thuot of Dak Lak province is known as the Robusta coffee capital of Vietnam.
COFFEE BEAN PROCESSING
Dry processing and wet processing are the two most common ways of coffee processing.
The dry processing method involves drying picked coffee cherries till the moisture content is 12-13 percent. After that, the coffee is processed with a dry mill to remove the outer peel.
The wet processing technique consists of the following steps: separating the coffee by rubbing the coffee cherries, soaking and incubating the mucilage for self-fermentation, dissolving and drying at an appropriate temperature.
TYPES OF ROBUSTA COFFEE
Robusta Screen 13 Standard
Robusta Screen 16 Standard
Robusta Screen 18 Standard
Robusta Screen 16 Color Sorter
Robusta Screen 18 Color Sorter
Robusta Screen 16 Wet Polished
Robusta Screen 18 Wet Polished
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