Robusta Coffee Bean Origins and Flavor Characteristics - Analysis of Coffee Bean Components

FrontStreet Coffee - Robusta Variety and Chlorogenic Acid Components Introduction

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Robusta

Originally, there was only Arabica coffee, but at the end of the 19th century, a major pest outbreak occurred, and coffee growers began to seek coffee varieties resistant to pests and diseases, which led to the emergence of Robusta coffee. Robusta coffee is grown in low-altitude areas and has characteristics of being resistant to pests and diseases, cold, and drought. Because its caffeine content is much higher than Arabica varieties, approximately 3.2%, it is generally the preferred raw material for instant coffee. It is mainly grown in countries such as Vietnam and Indonesia.

Robusta coffee is grown at an average temperature between 20-26 degrees Celsius, with optimal growth altitude as low as 100 meters. It has the advantage of cross-pollination, unlike self-pollinating Arabica coffee. Robusta coffee can always adapt to its growing environment—developing new pest-resistant substances, recovering from new plagues or environmental disasters, and creating new, desirable characteristics that increase their yield. According to records, the origin of Robusta coffee trees is in the Congo region of Africa, with Indonesia, Vietnam, and Angola currently being its main producing countries.

Robusta is mostly used for instant coffee, with Robusta being considered secondary, but this classification is not necessarily absolute—distinguishing based on personal preference is more appropriate. From a taste perspective, the United States and Japan more commonly drink light coffee brewed from Arabica, while Europe prefers espresso made from a blend of Arabica and Robusta.

Main Components in Green Coffee Beans

Polysaccharides

The largest component in green beans is polysaccharides, accounting for 35%-45%. Although called sugars, they are not sweet at all. The polysaccharides here refer to fibers that constitute the plant's skeletal structure. There are significant differences in polysaccharide content between Arabica and Canephora varieties.

Proteins

Protein content is 12%. Both proteins and polysaccharides are important components that constitute the plant's skeletal structure.

Fats

Green coffee beans contain fat. The fat in coffee beans is composed of linoleic acid, palmitic acid, and others. From the perspective of fat content, Arabica varieties have higher fat content, accounting for 20%, while Canephora varieties have fat content of up to 10%.

Chlorogenic Acid

The content of chlorogenic acids is 5%-8% in Arabica varieties and 7%-11% in Canephora varieties. There are many types of chlorogenic acids, some of which are only found in Canephora varieties.

Caffeine

Caffeine accounts for 0.9%-1.4% in Arabica varieties, while in Canephora varieties, it typically accounts for 2%, sometimes exceeding 3%.

Amino Acids

Amino acid content is 1%-2%. The amino acids contained in coffee beans include aspartic acid, glutamic acid, and others. In Arabica and Canephora, the proportion of various amino acids varies. The content of these amino acids, chlorogenic acids, and oligosaccharides also affects the coloration and flavor of coffee beans during roasting.

Knowledge Extension: Caffeine Content

Caffeine accounts for 0.9%-1.4% in Arabica varieties, while in Canephora varieties, it typically accounts for 2%, sometimes exceeding 3%.

Briefly

FrontStreet Coffee is a coffee research hall that enjoys sharing coffee knowledge with everyone. We share without reservation only to let more friends fall in love with coffee, and we hold three coffee discount events every month. This is because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price, which has been FrontStreet Coffee's principle for the past 6 years!

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