A coffee bean is the seed of the coffee plant (the pit inside the red or purple fruit often referred to as a cherry). Even though they are seeds, they are referred to as 'beans' because of their resemblance. The fruits, coffee cherries or coffee berries, most commonly contain two stones with their flat sides together. In a crop of coffee, a small percentage of cherries contain a single bean, instead of the usual two. This is called a peaberry. Coffee beans consist mostly of endosperm that contains 0.8 - 2.5 % caffeine, which is one of the main reasons the plants are cultivated. As coffee is one of the world's most widely consumed beverages, coffee beans are a major cash crop, and an important export product for some countries.
It is considered a regularly consumed beverage in the United States - as popular as soft drinks and even water - and because of the volume consumed, it is there that coffee is highest in demand.
Arabica vs Robusta: No Contest!
Research on coffee revealed over 30 species of the genus,
the major commercial coffee beans come from Arabica and robusta trees.
Arabica (Coffea arabica), named for the Arabs, is the better and more expensive of the two.
These trees grow in semitropical climates near the equator, both in the western and eastern hemispheres, at high altitudes. Because ripe Arabica cherries (unroasted beans) fall to the ground and spoil, they must be carefully monitored and picked at intervals, which increases production costs.
To describe the taste of Arabica is difficult without using trite words like smooth and mellow.
It has a round taste that is both rich and delicate, with good acidity.
This does not refer to an actual degree of acidity, but to the sharp and pleasing taste that is neither sour nor sweet.
In fairness, although most robusta coffee is of a lower grade and inferior to Arabica, there is a premium crop that is the top of the line for robusta beans. Premium robusta is primarily used in specialty espresso blends, and is never found in canned coffee. Though it only constitutes 5-15% of the blend, it is used because these beans add body to the taste and make a nice creama in the shot of espresso. This additional body distinguishes the blend in a cappuccino or latte. Premium robusta should only be used for espresso and not other brewing methods.
If your coffee is Colombian, it will probably say Arabica on the side or back of the package, since this country produces nothing else. Guatemala, El Salvador, Tanzania and Kenya also produce all Arabica beans.
I must say with conviction once you try a great cup of coffee with Arabica bean, you may never want robusta again. It invades the tongue and palate with a delightful taste and divine aroma. You will be encouraged to close your eyes and savor the flavor.
This is the coffee component that makes ORGANO GOLD the #1 Gourmet
Coffee Company in the World and you can become apart of this success.
Contact me in the "Launch" tab and I'll contact you with more details.
Research on coffee revealed over 30 species of the genus,
the major commercial coffee beans come from Arabica and robusta trees.
Arabica (Coffea arabica), named for the Arabs, is the better and more expensive of the two.
These trees grow in semitropical climates near the equator, both in the western and eastern hemispheres, at high altitudes. Because ripe Arabica cherries (unroasted beans) fall to the ground and spoil, they must be carefully monitored and picked at intervals, which increases production costs.
To describe the taste of Arabica is difficult without using trite words like smooth and mellow.
It has a round taste that is both rich and delicate, with good acidity.
This does not refer to an actual degree of acidity, but to the sharp and pleasing taste that is neither sour nor sweet.
In fairness, although most robusta coffee is of a lower grade and inferior to Arabica, there is a premium crop that is the top of the line for robusta beans. Premium robusta is primarily used in specialty espresso blends, and is never found in canned coffee. Though it only constitutes 5-15% of the blend, it is used because these beans add body to the taste and make a nice creama in the shot of espresso. This additional body distinguishes the blend in a cappuccino or latte. Premium robusta should only be used for espresso and not other brewing methods.
If your coffee is Colombian, it will probably say Arabica on the side or back of the package, since this country produces nothing else. Guatemala, El Salvador, Tanzania and Kenya also produce all Arabica beans.
I must say with conviction once you try a great cup of coffee with Arabica bean, you may never want robusta again. It invades the tongue and palate with a delightful taste and divine aroma. You will be encouraged to close your eyes and savor the flavor.
This is the coffee component that makes ORGANO GOLD the #1 Gourmet
Coffee Company in the World and you can become apart of this success.
Contact me in the "Launch" tab and I'll contact you with more details.
